- Tomato-Chili Sauce:
- 1/3 cup tomato sauce (puree)
- 1 tomato, finely chopped
- 1 tablespoon plus 1 teaspoon lime juice
- 1 tablespoon plus 1 teaspoon chili sauce
- 1/4 teaspoon Tabasco sauce
- 1/2 teaspoon salt
- 2 teaspoons chopped fresh dill
- Pepper, to taste
- Blackened Chicken:
6 boneless, skinless, single chicken breasts
- 1 tablespoon plus 1 teaspoon paprika
- 2 teaspoons black pepper
- Approximately 1/2 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 8 tablespoons butter, melted
FOR THE TOMATO-CHILI SAUCE: Combine all of the ingredients in a bowl; mix well. Stand for at least 1 hour.
FOR THE BLACKENED CHICKEN: Pound the chicken breasts lightly until thinner and of an even thickness.
Combine the dry ingredients in a screw-top jar, using more cayenne if a hotter mix is required; shake well. Heat a barbecue or cast-iron skillet or grill pan for about 10 minutes, until very hot.
Dip the chicken into melted butter and sprinkle the spice mixture on both sides. Cook the chicken for about 2 minutes on each side, until a black crust forms and the chicken is cooked through. (This cooking process will create a lot of smoke and is best done outdoors. Have a strong exhaust fan operating if cooking indoors.)
TO SERVE: Serve the chicken with Tomato-Chili Sauce and some extra melted butter, if desired.
NOTE: The spice mix can be made several weeks ahead. Store in an airtight jar at room temperature. The sauce can be made a day ahead.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
419 calories; 19g total fat; 178mg cholesterol; 825mg sodium; 5g carbohydrates; 1g fiber; 56g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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