Reviewed: Aug. 26, 2009

It was delicious! My husband thought that this was one of my best chicken recipes. It was super fast to make too. Highly recommend. served it with corn on the cob and salad. the dressing is delish too!

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tms1d1

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Reviewed: Aug. 15, 2009

This was fantastic! I skipped all the spices and used blackened seasoning, which I had in my cupboard. It made it really quick and easy. I put foil on the grill and cooked it that way. Everyone loved it!

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Sue in Dayton

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Reviewed: Jul. 18, 2009

This recipe is excellent! I love the dipping sauce! I made up a caesar salad and served the blackened chicken on top of it. This chicken even tasted better today! This is exactly the kind of recipe I was looking for for blackened chicken and I need to no longer look further for one! Thanks so much!

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Quiltinghearts

Cooking Level: Expert

Living In: Port Coquitlam, British Columbia, Canada

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Reviewed: Apr. 22, 2009

I made it as the recipe said only I pan fried it. I also didn't just 'sprinkle' the spices on the chicken, I pressed the spices onto it. It was delicious. Plus, I highly recommend the sauce, its so simple but very delicious and I think really adds something to the dish.

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jbfink

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Reviewed: Mar. 11, 2009

This is fantastic. I am always asked for the recipe when I make it for others. I do want to note that the recipe does NOT call for heating oil in the skillet. I read a bunch of reviews complaining about how unsafe that is. It calls for heating the skillet and searing the chicken, not frying it. That said, even if you follow the recipe it would be prudent to open windows before you sear the chicken. I do agree with the other reviewers that the oven time is wrong. 15-20 minutes works well.

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camysmom

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Reviewed: Oct. 31, 2008

This is one of the best blackened recipes ever. The basting and dipping sauce compliment the chicken superbly. It was very easy to make.

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siphyr

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Reviewed: Oct. 10, 2008

This was DELISH! I pounded my chicken before rubbing. I also added a half teaspoon of cumin to the rub. I also cooked mine in olive oil in a cast iron skillet. Still basted it with the Mayo/pepper sauce flipping and basting every minute or so...Wow, this recipe is a keeper. The sauce was great for dipping! Next time I am going to make Blackened Chicken burgers (like the one at Red Robin, with Pepper Jack cheese, red onions and that mayo/pepper sauce. YOU GOTTA TRY THIS ONE! Be sure to try it with the cumin in it. This is my favorite meal. I have also made this , then cut up the chicken for Fajitas, along with sauteed bell peppers and onions, best fajitas i've ever had. Thanks for such a great recipe

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Brandy A

Cooking Level: Expert

Home Town: Auburn, Washington, USA

Living In: Monroe, Washington, USA

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Reviewed: Aug. 29, 2008

A nice blend of spices and just the right amount of kick. I wasn't sure how well the sauce would work as a baste, but it turned out great!

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fit_girl_9

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2008

I do not write many reviews but this one is a keeper. I did not change too much of this recipe but I tenderize the meet and cooked in a pan on a high heat for about 2 min a side and flipped it many times to give it a good crispy outside and not to burn it. Keep basting the chicken every time you flip it over until all of the sauce is gone. Everyone has loved the sauce so make plenty.

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Rich

Cooking Level: Expert

Home Town: Lancaster, California, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: May 19, 2008

This combination of spices is great and the sauce to go with it is a nice change from bottled ranch dressing. It goes great over salad the next day with the leftover chicken. UPDATE: I've been making this for a while now... 1/4 cup of REAL buttermilk for the water. Believe me, you'll taste the difference!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Apr. 9, 2008

Spicy with a wonderful sauce to tame!

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2007

Pretty good, I just cooked it a little to long and it got burnt!

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Erica

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Reviewed: Aug. 24, 2007

Quick and easy with lots of flavor. There were five clean plates left at our dinner table.

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CRAMERIV

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Reviewed: Jul. 29, 2007

We all loved this! I sliced this very thin after my husband grilled it and served it over a bed of mixed greens. The sauce was perfect as salad dressing with this. We actually preferred it over the ranch dressing I had set out. Thanks Stephanie, this is 5 stars all the way!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 25, 2007

This is one of my family favorites! We make this quite often. The chicken itself is wonderful, but when used with the dipping sauce it's awesome!

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Tanya

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

Living In: Fridley, Minnesota, USA

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Reviewed: Jul. 23, 2007

Great recipe!!! I used drumsticks with skin instead.. Adjusted the cooking time.. Sprinkled the dry stuff on first, threw them on the grill for 15 mins, turned them grill for another 15 mins, the continuously basted & turned for approx 5-8 mins.. Turned out great! The dipping sauce was wonderful too. Definitely a grill keeper! thanks for sharing!

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PURSEONALITY

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: May 13, 2007

This was very good, the only thing I changed was the conversion for 6 chicken breasts, very juicy, the sauce was excellent, used on a standard weber charcoal grill, will make again, thanks for the recipe!!

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pamelam

Cooking Level: Intermediate

Home Town: Sheridan, Illinois, USA

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