Blackened Chicken With Shrimp Skewer Recipe

Prep Chicken

Pat chicken breasts dry with paper towels. If breasts are uneven thickness, butterfly or pound to an even 1/2–3/4-inch thickness so they cook evenly.

Season both sides of each chicken breast evenly with the blackening seasoning, pressing gently so the spice blend adheres.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 2 tbs olive oil and swirl.

Add chicken breasts and sear without moving 3–4 minutes until a deep dark crust forms. Flip and cook another 3–4 minutes until internal temperature reaches 165°F (74°C). Reduce heat if crust is charring too quickly. Transfer to a resting tray and tent with foil.

If using wooden skewers, soak them in water 30 minutes beforehand to prevent burning. Preheat a grill or grill pan to medium-high.

Toss peeled, deveined shrimp with 1 tbs olive oil, 1 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper. Thread 3 shrimp onto each skewer (you have 4 skewers for 12 shrimp).

Grill shrimp skewers 2–3 minutes per side until pink and opaque and grill marks form. Do not overcook; shrimp should be slightly firm. Remove from heat and keep warm.

In a small heavy saucepan, combine 6 tbs unsalted butter, 2 tsp neutral oil and the 8 smashed garlic cloves. Add a pinch of salt. Warm over low heat — let butter melt and garlic poach gently (small bubbles) for 12–15 minutes until garlic is very soft and lightly golden but not browned.

Using a slotted spoon, remove 4 cloves of the soft confit garlic to reserve for the mashed potatoes. Keep remaining garlic in butter. Keep butter warm on the lowest heat setting.

In a small bowl, whisk together 4 tbs honey, 1 tbs hot sauce and 1 tsp apple cider vinegar. Taste and adjust heat/sweetness. Reserve half of the honey glaze to brush on the shrimp after grilling; stir remaining into the warm confit garlic butter for a hot-honey garlic butter to drizzle over the chicken.

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–20 minutes.

While potatoes cook, gently warm 1 cup milk and 3 tbs unsalted butter in a small saucepan until butter melts. Mash reserved 4 confit garlic cloves with a fork.

Drain potatoes thoroughly and return to the pot. Add warm milk and butter, mashed confit garlic, 0.5 tsp black pepper and additional salt to taste. Mash to desired consistency (use ricer for very smooth). Keep warm.

Toss trimmed seasonal vegetables with 1 tbs olive oil, 0.5 tsp salt and 0.25 tsp black pepper.

Grill or roast vegetables: For grill, cook over medium-high heat 3–6 minutes, turning, until tender-crisp with char. For oven, roast on a sheet at 425°F (220°C) 12–15 minutes until tender. Keep warm.

Brush the grilled shrimp skewers with the reserved hot-honey glaze (do this just before serving so it remains glossy).

Slice the rested blackened chicken on a bias into 1/2-inch slices.

Plate a generous scoop of garlic mashed potatoes. Arrange sliced blackened chicken alongside and place a shrimp skewer across the chicken. Add a portion of seasonal vegetables to the plate.

Drizzle the hot-honey confit garlic butter over the chicken and potatoes. Sprinkle chopped parsley over the entire plate and serve with lemon wedges for squeezing over shrimp.

Serve immediately while hot.