Blackened Chicken With Shrimp Skewer Recipe

In a small saucepan over low heat, combine butter, smashed garlic cloves, and thyme. Cook gently — do not boil — for 20–25 minutes until garlic is soft and butter is aromatic and slightly golden.

Remove from heat. Discard thyme stems if desired, or leave for infused flavor. Reserve 3 tablespoons of the warm confit garlic butter for mashed potatoes; cool remaining butter and lightly strain into a small bowl for serving.

In a small saucepan or microwave-safe bowl, warm honey gently. Stir in red pepper flakes and apple cider vinegar. Simmer 1–2 minutes over low heat to marry flavors. Taste and adjust heat by adding more flakes if desired. Keep warm.

Place potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain potatoes well and return to the hot pot. Add 3 tablespoons warm confit garlic butter, warm milk, salt, and pepper. Mash to desired consistency (use a potato masher or ricer for smoother texture). Keep warm, cover and hold.

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread 3 jumbo shrimp onto each skewer, leaving a little space between shrimp for even cooking.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Brush or toss shrimp with the mixture and let rest 10 minutes while you prepare the chicken and vegetables.

If chicken breasts are thick, butterfly or pound them to an even ~1/2–3/4-inch thickness for even cooking.

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne, salt, and black pepper to make the blackening spice blend.

Brush chicken lightly with 2 tablespoons olive oil. Generously rub both sides of each breast with the blackening spice blend, pressing so the mixture adheres.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add a thin film of oil if pan is dry. Place chicken in the pan and cook until blackened and crisp on the exterior, about 3–4 minutes per side, reducing heat slightly if spices begin to burn. Internal temperature should reach 165°F (74°C). Remove and let rest 5 minutes before slicing.

Toss asparagus or chosen vegetables with 1 tablespoon olive oil, salt, and pepper. Grill or roast: for grill — place on hot grill for 3–5 minutes, turning until tender-crisp and lightly charred; for oven — roast at 425°F (220°C) for 10–12 minutes, turning once.

Preheat grill or a grill pan to medium-high. Place shrimp skewers on the hot surface and grill 2–3 minutes per side, until shrimp turn opaque and just curl. Do not overcook. During the last 30 seconds, brush with a little confit garlic butter for gloss and flavor if desired.

Slice the rested blackened chicken on a bias. Spoon a portion of garlic mashed potatoes onto each plate and arrange seasonal vegetables beside it.

Place a chicken breast (or sliced pieces) next to the potatoes. Lay one shrimp skewer across or beside the chicken.

Drizzle warm hot honey lightly over chicken and shrimp (start with 1 teaspoon per plate and add to taste). Dot plates with reserved confit garlic butter or spoon a small pool alongside the proteins.

Garnish with chopped parsley and serve with lemon wedges on the side for squeezing over shrimp and vegetables.