Blackened Chicken With Shrimp Skewer Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If thick, butterfly or pound to an even thickness about 3/4 inch. Season both sides lightly with 1 tsp salt.

Apply blackening seasoning

Brush chicken with 2 tbs olive oil then evenly coat both sides with the 3 tbs blackening seasoning, pressing it in so it adheres.

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add a thin film of oil if pan is dry. Place chicken in pan and cook 3–4 minutes per side until a dark crust forms and internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.

Marinate and skewer

Toss peeled shrimp with 1 tbs olive oil, 1 tsp garlic powder, 1 tbs lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Thread shrimp onto soaked wooden or metal skewers (approximately 4 shrimp per skewer).

Grill shrimp

Preheat grill or grill pan to medium-high. Grill skewers 1.5–2 minutes per side until shrimp are opaque and slightly charred. Remove from heat and keep warm. Brush lightly with reserved confit garlic butter (see next section) before serving.

Make confit garlic

In a small saucepan combine 6 tbs butter, 1 tbs neutral oil and 8 smashed garlic cloves. Warm over low heat so butter melts and garlic slowly simmers; maintain a bare simmer (not boiling) for 20–25 minutes until garlic is soft and golden. Remove from heat and fish out garlic cloves, reserving cloves for mashed potatoes and leaving the flavored butter.

Prepare hot honey

In a small bowl whisk together 3 tbs honey, 1 tbs hot sauce (or 1 tbs chili flakes warmed briefly in honey) and 1 tsp apple cider vinegar and 1/4 tsp salt. Warm gently for 30 seconds to thin, then set aside.

Cook potatoes

Place 1 lb cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

Mash and finish

Return potatoes to pot over low heat to dry briefly. Add 2 tbs butter, 1/2 cup warmed milk, and 2 tbs mashed confit garlic (or 1 tsp garlic powder). Mash until smooth and season with 3/4 tsp salt and 1/4 tsp black pepper to taste. Keep warm.

Prep and roast or grill

Toss 12 oz trimmed seasonal vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread on a baking sheet and roast in a 425°F (220°C) oven for 10–12 minutes until tender and slightly charred, or grill on medium-high for 6–8 minutes, turning once.

Finish

Squeeze lemon wedges over vegetables just before serving.

Slice the rested blackened chicken on a bias. Spoon a portion of garlic mashed potatoes onto the plate. Fan sliced chicken alongside the potatoes. Place a shrimp skewer across or beside the chicken. Arrange seasonal vegetables on the side.

Drizzle 1–2 tbs confit garlic butter over the chicken and shrimp. Drizzle hot honey lightly over the shrimp and around the chicken for a sweet-spicy finish. Serve remaining hot honey on the side.