Blackened chicken breasts
Adapted from the measured FOOD-035 formula and CHAT-0307 excerpt; thickness, batch weight and safe completion instructions are new clarifications.
- YIELD
- 2–4 servings
- PREP / WAIT
- 15 minutes
- COOK
- 10–15 minutes direct; 45–90 minutes for smoke-and-sear
Ingredients
- 2 boneless skinless chicken breasts, about 1–1 1/2 lb total
- 1–2 tbsp melted butter or oil for coating
- 1 tsp neutral oil for the skillet
- 1 tbsp paprika
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4–1/2 tsp cayenne (optional)
- 1/8 tsp brown sugar (optional)
Method
- Butterfly or pound breasts to an even 1/2–3/4 inch thickness. Do not rinse raw chicken. Pat dry, coat with the butter or oil and press on the combined seasonings.
- Heat a heavy skillet over medium-high with the 1 tsp oil and use ventilation. Add chicken, leaving space between pieces.
- Cook 4–6 minutes on the first side and 4–5 on the second, reducing heat if the seasoning burns. Check the thickest part of each piece from the side and continue until it reaches 165°F.
- For smoke-and-sear instead, heat the smoker to 225–250°F, smoke the seasoned chicken until about 145°F, then transfer immediately to a preheated skillet to finish. Check frequently during the sear and reach 165°F before taking off the heat; do not store partially cooked chicken.
- Rest on a clean plate 5 minutes before slicing.
Notes & storage
- Preserves FOOD-035's seasoning proportions; cayenne and sugar remain optional. Use mild paprika for the requested milder flavor.
- This method supersedes the saved 160–165°F endpoint: a rest is not a substitute for verifying 165°F.
- Refrigerate promptly at 40°F or below for 3–4 days; reheat leftovers to 165°F.