Total Time
18mins
Prep 8 mins
Cook 10 mins

Taken from a Healthy Meals in Minutes card. VERY HOT!

Ingredients Nutrition

Directions

  1. To prepare spice mix, on a sheet of waxed paper, combine all spices; mix well.
  2. Heat a large cast-iron skillet or other heavy skillet over med-high heat until very hot, about 8 minutes.
  3. Meanwhile, brush chicken with margarine.
  4. Dredge chicken in spice mix, patting firmly to adhere.
  5. Place chicken in prepared skillet and cook, turning once until coating is blackened and chicken is no longer pink, about 10 minutes.

Reviews

(4)
Most Helpful

This is really good just WAY too hot! We, especially my hubby, enjoy spicy food but this was too much. I did cut the cayenne in half based on the other reviews but it was still too hot. I will make it again & cut the cayenne down even more because there really is a lot of flavour & the chicken cooks perfectly with this method.

Debbb April 08, 2010

Oh wow! This is hot, hot, hot! I am a hot and spicy fanatic, so I had no fear in tagging this recipe. In fact, I used chicken tenders, so I could get more of the hot stuff on every morsel of chicken! I really enjoyed this, but even I think it might be a little "too hot"! (I had to use some ranch dip to tone it down, something I never do!) Overall, I really enjoyed this! It was nice and spicy, perfect for opening my head during pollen season :) Thanks so much for sharing your recipe. Made for PRMR tag.

breezermom March 15, 2010

This was very much like blackened chicken, an old favorite of ours which we made a lot during the 90's. I liked the spices in this although I missed the salt. I think adding that would bring out the savory juiciness of the meat. We did cook this in cast iron on the grill outside to keep the spices from smoking in the kitchen. Thanks for sharing. ~Sue

Sue Lau October 24, 2008

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