This is my dad's TOP SECRET (not anymore!) blackening spice recipe. I made some delicious blackened chicken breasts with it the other night, so he told me that I could go ahead and post the recipe on my blog. :) He makes this in large quantities, and then stores it in the pantry in "Fish/White Meat Blend" & "Red Meat Blend" labeled containers so that we can use it all year. It is so, so, so good.
Fish/White Meat Blend:
- 4 parts paprika
- 2 parts white pepper
- 2 parts red pepper
- 2 parts black pepper, coarse
- 2 parts thyme
- 2 parts salt
- 2 parts sugar
- 2 parts oregano
- 2 parts onion powder
- 2 parts garlic powder
- 1 part rosemary
For Red Meat, also add:
- 1 part cumin
- 1 part fennel seed
- 2 parts Coleman's mustard powder
Serves 4
Once you have made my dad's amazing blackening spice, and have it stored in your pantry for future use (see the recipe here), this dish is one of the easiest & quickest meals to throw together on a whim! It's spicy, juicy, and so flavorful.. so much so that I actually said "bombastic." ;) Pair with a salad or some southern greens, like I did!
Ingredients:
- 4-5 boneless, skinless chicken breasts
- 2-3 tbsp. butter
- My dad's blackening spice (see here)
Directions:
Preheat oven to 350ยบ. Wash chicken breasts, pat dry. Pour a generous amount of blackening spice into a shallow bowl. Place chicken breasts, one by one, into the blackening spice, and coat very generously with the spice. Place coated chicken breasts into a baking dish. Put 1/2 tbsp. butter on top of each breast. Bake for 15 minutes on each side. Voila!
