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  • Roma Dhaliwal

Blackened Cajun Chicken

This recipe is so flavourful and delicious. In my opinion it's comparable to Cactus Club's Blackened Creole Chicken. I tested this out with some picky eaters and I'm happy to say my family was surprised how good this turned out, despite it being healthy. You can serve it with asparagus and mashed potatoes, salad or even make it into a burger or lettuce wrap. You can't go wrong with this simple recipe. Note: this recipe makes enough dry marinade for two chicken breasts.



Ingredients:

  • 2 tbsp brown sugar (if your keto like me you can simply eliminate this or use 1 tbsp sugar free sweetener, Swerve but I honestly don't think it's that necessary)

  • 1 1/2 tsp paprika

  • 1 tsp oregano

  • 1 tsp salt

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp chilli powder

  • 1/2 tsp cayenne pepper

  • 1/4 black pepper

  • 1 tbsp ghee (or butter or any oil of you prefer)


Here's how to do it:

1. Mix all dry ingredients in a small bowl

2. Use your hands to rub the dry marinade onto your chicken breasts

3. Heat a pan to medium to high heat, add in your ghee. Make sure your pan is hot before you add in your chicken breast

4. Cooking time will depend on the size of your chicken breasts, but generally it will take 15-20 minutes to full cook your chicken. I recommend letting one side cook completely before giving it a flip. Don't worry about the charred/ blackening of the chicken - its supposed to look like that + it adds to the flavour

5. Serve hot alongside your favourite side dish



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