Home Recipes Blackened Baked Chicken

Blackened Baked Chicken

by Erika Nicole Kendall

1 tablespoon paprika
2 teaspoons sugar, divided
1-1/2 teaspoons salt, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1-1/2 to 2 teaspoons pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup mayonnaise
2 tablespoons water
2 tablespoons cider vinegar

Pre-heat your oven at 400 degrees. In a small bowl, combine the paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside.

In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting.

Bake chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with leftover sauce.

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2 comments

Newbie July 16, 2012 - 9:43 PM

Hey Erica, Quick question… Are you sure the chicken should only bake for 4 to 6 minutes???

Erika Nicole Kendall July 17, 2012 - 1:45 PM

An oven, adequately pre-heated, with halved chicken breasts (which means they should be somewhere around 4oz cutlets)? It shouldn’t need much more than that, but that’s why you also have to be careful and eyeball your slice and ensure that it looks done, press it to make sure the juices that drip out are clear, and lastly make sure that (if you have a meat thermometer) the temp reads accurately at 165. 170, to be safe.

Great question, ESPECIALLY since many people won’t use chicken breasts or meat of the same thinness for the dish. I hope that cleared it up a bit. 🙂

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