Reviewed: Apr. 30, 2007

Good and easy!!! Great if you have some chicken but don't have anything to go with it.

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Reviewed: Apr. 26, 2007

Very dry! The spices weren't proportioned right. I also was in the mood for a different food, so it could have been my imagination(which is possible.)

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Marca Giadanine Polici

Cooking Level: Professional

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Reviewed: Apr. 20, 2007

I used thighs & legs to be economical, oregano for thyme and added garlic powder too. I got a good result without the cast iron skillet (I SO need to invest in one!), browned pieces well on each side in the oil and then baked in oven for 20 minutes to finish. Bone in pieces will take a bit longer than the BLSL chicken breasts featured in the original recipe.

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Omahamama

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Mar. 3, 2007

i thought it was really good and easy to make. very jucie. thanks!

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Michelle

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Reviewed: Feb. 19, 2007

this chicken is good, but its not spicy enough to really qualify it as blackened, for what blackened means to me. also, there is no need for as much oil as the recipe calls for, and no need to heat it for FIFTEEN minutes. that is dangerous, and i put the chicken on after ten minutes. i didnt realize how much smoke was filling my apartment, but the entire night after i kept coughing and couldnt take a deep breath. this recipe should come with a WARNING: have lots of ventilation and try not to breathe in all the smoke. i REALLY didnt appreciate not having the warning. the chicken is good, but it wasnt worth damaging my lungs for.

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OSHUNS

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Reviewed: Feb. 18, 2007

Great recipe!!!!! Instead of rubbing seasoning on one side I mixed a little virgin olive oil into the mix and rub on both sides of the chicken and left in the fridge for a couple of hours. I also grilled instead of baked. It turned out wonderful and very flavorful. Thanks! for a wonderful recipe.

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SILVERSTAR777

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Reviewed: Feb. 15, 2007

Awesome recipe... I had never used this cooking method before. So quick and easy and can be applied in so many ways. Thank you for this one!

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Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 13, 2007

Great! Sooooo easy to make.

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TISHA195

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Reviewed: Feb. 1, 2007

This was fantastic. I cooked it fully in the pan, but then covered it in foil and put it on the bottom shelf of the oven to keep warm while other things were cooking. It was lovely! So moist and tasty. Will definately do this again.

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flamingice

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Reviewed: Jan. 29, 2007

YUMMY!!! WOULDN'T CHANGE A THING EXCEPT WHERE TO COOK IT. I WOULD RECOMMEND COOKING THIS OUTDOORS ON A GRILL IN A CAST IRON SKILLET IF AT ALL POSSIBLE, EVEN IN THE WINTER. I COUGHED FOR 15 MINUTES AFTER COOKING IT IN THE HOUSE. AND THAT WAS WITH THE STOVE VENT ON. OH WELL, IT WAS WORTH IT! LOVED IT!

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Shannon R.

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2007

Unfortunately I have to agree with some of the other posters who described the flavor as bland. Not much taste at all.

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Scott

Cooking Level: Expert

Living In: Levittown, Pennsylvania, USA

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Reviewed: Jan. 23, 2007

My husband's first word after eating this chicken was "yummy." I followed the recipe to a T, except that I only allowed the oil to heat up for about 5-7 minutes. It did create a lot of smoke, so turn on the fan ahead of time. I also had to cook it in the oven for more than 5-10 minutes - it was probably closer to 20-25. I don't know why people were saying that this chicken was bland - it was one of the most flavorful recipes I've tried in a long time. I suspect that it's important to use a cast iron skillet, as it sears the spices into the skin of the chicken. That might be the difference. It was actually quite spicy, and I love and can tolerate quite a bit of spice. I wouldn't change a thing, except that next time I might cook it in the cast iron skillet completely, as I wish it had a hard crust of the spices.

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Brynne

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Reviewed: Jan. 23, 2007

Didn't like this at all, couldn't put my finger on it but it just blend very well. Try the blackened chicken recipe under "blackened chicken pizza", it is much better.

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bubbasracecar

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Jan. 22, 2007

THIS RECIPE IS AWESOME. WE LOVED IT. I DID MAKE IT MY OWN THOUGH. I EXCLUDED WHITE PEPPER, ADDED 1/4 TSP MORE SALT, ONLY PUT THREE DASHES OF CAYENNE, AND 1/4 TSP OF GARLIC PEPPER. MY HUSBAND DOSEN'T LIKE NEW FOODS AND ITS ALL HES BEEN TALKING ABOUT.

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JENNIE615

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Reviewed: Jan. 4, 2007

I used turkey breasts instead of chicken, took about 30 minutes in the oven to get fully cooked. If you just have some poultry and spices, this is an excellent recipe.

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fxer

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Reviewed: Dec. 30, 2006

This turned out very good. I cut the chicken breasts into strips and then tossed the strips with the spice mixture. Also for more heat...I added chili powder to taste. I cooked them all on top of the stove and skipped the oven step. When all were cooked, I tossed them into a caesar salad. HMMMM!! A definite keeper!!!

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LTLBITZ

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 14, 2006

this was delicious! everyone in my house loved it! My husband said we will definitely be making this again very soon and my little ones ate it up too:-) Thanks for the great recipe.

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Jen

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Cadiz, Ohio, USA

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Reviewed: Nov. 28, 2006

I made this for dinner tonight and it came out great. I also seasoned both sides of the chicken after reading the reviews. I did not heat my oil for the full 15 minutes, more like 7 to 8 as my iron skillet is large and my stove eye is very hot on high and the oil started to smoke quite a bit. I transferred the chicken (still in the iron skillet) to the second to top rack of my oven at 450 degrees as I had some potatoes cooking at the same time. The chicken was in the oven for almost 20 minutes and came out very moist and delicious. Thanks for sharing.

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LACMOORE

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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Reviewed: Oct. 27, 2006

I love this recipe and have been making it for years. I double the amount of spices and coat both sides. I then just fry it in the pan - I don't put it in the oven. It is great over ceasar salads and alfedo sauce.

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KBUTTWEILER

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Reviewed: Oct. 21, 2006

Very very good! We thought it was the perfect degree of spicy. Even the kids loved it - I lightly seasoned theirs however.

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Melissa89n

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