I grew up eating Blackened Chicken for dinner once a week. The Kroger brand blackened seasoning was a staple in our cupboard…until they stopped making it. And then we stopped eating it until I realized that it would be really easy to make our own. I’ve been playing around with this for a while, but kept coming up with something that was too spicy and therefore not edible by my father. After many rounds of revisions, I found what I think is the perfect combination and used it last night to make the blackened chicken you see above. My secret to cooking the chicken with minimal fat is searing the chicken on both sides in olive oil until a crispy crust forms. Then simmering them in chicken stock for 10 minutes until it is cooked through on the inside. Tasty and healthy!
The recipe below may be a little too sweet to you. But just use it as a base and add more of the spices you really love. I like to sprinkle cayenne or the amazing green hatch chile salt I found in Austin over mine while cooking to add some extra heat!
- 1/8 cup paprika
- 1/4 cup thyme
- 1/8 cup garlic powder
- 1/8 cup sugar
- 1/8 cup salt
- 2 tablespoons oregano
- 1 plus 1/2 tablespoons of nutmeg
- 3 tablespoons cumin
- Combine well and store in an airtight container.
Notes: If you don’t have a 1/8 cup measure, then just use a tablespoon – 2 tablespoons = 1/8 cup.
What you’ll need: Something to use for measuring and an airtight container for storing the seasoning.
What you want to know: One tablespoon of this season is a negligible 20 calories, no fat, and 1 gram fiber.