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Blackening Blend paprika kosher salt garlic onion powder ground black pepper ground cayenne oregano thyme chicken Greek yogurt green onions kosher salt chicken breasts unsalted butter
Viewed: 38 - Published at: 7 years agoIngredients
- Blackening Blend
- 3 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground black pepper
- 1-1 1/2 teaspoons ground cayenne, depending on your spice tolerance
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- Chicken with Green Onion Yogurt
- 1 cup Greek yogurt, preferably full-fat
- 1 bunch green onions (about 9 stems), finely chopped
- 1/4 teaspoon kosher salt
- 2 chicken breasts
- 2 tablespoons unsalted butter, divided
Method
- Combine all ingredients in a bowl and stir.
- Combine the yogurt, chopped onions, and salt in a bowl and stir. Taste and adjust the salt as needed.
- Set a cast-iron skillet over medium heat and preheat for at least 10 minutes. Meanwhile, prepare the chicken. Set 1 breast between parchment sheets and use a meat mallet or any other sturdy object-even a rolling pin-to pound until thin; figure about 1/2-inch. Repeat with the other chicken breast.
- Melt 1 tablespoon butter in the microwave (or in a small pot on the stove). Brush on both sides of the chicken breasts, then season generously with blackening blend-roughly 1 teaspoon per side.
- When the cast-iron is preheated and practically smoking, add the remaining tablespoon butter to the pan and swirl until melted. Immediately add the spiced chicken breasts. Cook for about 4 minutes, until the bottom is deeply charred and releases easily from the pan. Flip, then cook for another 3 or so minutes, until the other side is just as colorful.
- Let the chicken rest for a few minutes before serving with the green onion yogurt alongside.
