Blackened chicken is a Louisiana cooking technique that delivers big flavor with minimal fuss. Born in Cajun kitchens, this method creates a dark, spice-rich crust while keeping the meat remarkably juicy inside. The secret lies in the bold spice blend and quick high-heat cooking that sears rather than burns. When done right, you’ll get chicken that’s deeply flavored, slightly smoky, with just enough heat to wake up your taste buds without overwhelming them.
Recette du poulet noirci
4
portions10
minutes15
minutes282
kcal25
minutesLaissez l'écran de votre appareil allumé
Ingrédients
4 4 poitrines de poulet désossées et sans peau
2 cuillères à soupe 2 cuillères à soupe vegetable oil or clarified butter
1 1 citron
- For the blackening spice mix:
2 cuillères à café 2 cuillère à café sel casher
1 cuillère à soupe 1 cuillère à soupe paprika fumé
1 cuillère à café 1 cuillère à café thym séché
1 cuillère à café 1 cuillère à café dried oregano
1 cuillère à café 1 cuillère à café ail en poudre
1 cuillère à café 1 cuillère à café poudre d'oignon
1/2 cuillère à café 1/2 cuillère à café poivre de Cayenne
1/2 cuillère à café 1/2 cuillère à café poivre noir moulu
1/2 cuillère à café 1/2 cuillère à café cumin moulu
Equipement
cast iron skillet- Bol à mélanger
- pinces
- thermomètre à viande
- serviettes en papier
Directions
- Pat the chicken breasts dry with paper towels. If the breasts are very thick, pound them slightly to an even thickness of about 3/4 inch (2cm) for more even cooking.
- Combine all the spice mix ingredients in a small bowl and mix thoroughly.
- Rub the spice mixture generously onto both sides of each chicken breast, pressing it in to adhere well to the meat.
- Heat a cast iron skillet over high heat until it’s very hot (about 5 minutes). The pan should be smoking slightly.
- Add the oil or clarified butter to the hot skillet and swirl to coat the bottom.
- Carefully place the seasoned chicken breasts into the hot pan, being mindful of potential splatter. Don’t overcrowd the pan, cook in batches if necessary.
- Cook the chicken for 2-3 minutes on the first side without moving it, allowing the spices to blacken and form a crust.
- Flip the chicken using tongs and reduce heat to medium. Cook for another 4-5 minutes or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing to allow the juices to redistribute.
- Serve with lemon wedges to squeeze over the chicken just before eating.
Notes
- Blackening creates smoke, so open windows or turn on your vent fan. Some traditional chefs even suggest doing this outdoors on a hot grill or burner.
