7 Reviews

Made this exactly as the recipe states. It was very moist, however it lacked the kick we were expecting. It was a little bland for our taste.

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Amber Dawn September 02, 2002

This did lack the "kick" I expected it to have. :-( My mouth was expecting a flaming burst of Cajun flavor...but didn't get it! I think add more Cayenne, and less Oregano, and it'd be good. Maybe buy some Cajun powder flavoring?? That worked for me.

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*R*A*Z*Z*Y* March 09, 2004

We learned we don't like the taste of oregano. But otherwise it was very good. I will defintely make this again only omit the oregano. I did pound the chicken breast flat which made it good faster. It did not blacken well in the non-stick skillet, next time I will use cast iron.

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Dianne Clewien September 06, 2003

Found the the spices made the chicken taste powdery.

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SheenaK August 06, 2007

I found these to be terrific. I used chili powder and got a great heat from it. I also did this outside on the side burner of a BBQ. The house would have been smoked out if I hadn't.

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Tebo August 09, 2004

I made this as chicken fajitas. I first marinated the chicken in Lawry's Mesquite Marinade then rubbed on this recipe. The chicken did not blacken, which I was looking forward too, (probably because of the Lawry's marinade) and the taste was not too spicy but fine for us. Would like to try this again, without the marinade, for blackness. Tasted great as fajitas.

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TheDancingCook August 15, 2003

This recipe was wonderful! I did add more cayenne, as was adversely suggested in the recipe, and sprinkled on a little crushed red pepper for more heat. What's hot to some isn't as hot to others, so you have to improvise :-) Thanks for the great recipe! I will definitely keep this one on hand!

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SheBop October 06, 2002
Cajun Blackened Skillet Chicken!