Reviewed: Aug. 26, 2009

This is very tasty and I will make the recipe again; however, I would probably cut back on the cayenne pepper. I love spicy, but this was even a little much for me...and of course my 3 year old wouldn't touch it after the first bite. (too hot!)

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emilydonovan

Home Town: Waukee, Iowa, USA

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Reviewed: Aug. 18, 2009

Very yummy and healthy!! I did not even have all the seasoning and it still turned out great!!

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Kat Manning

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Reviewed: Aug. 13, 2009

Very yummy!! I turned the spicy-heat down a bit because I was serving this to my family, and it was a big hit!

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deeray82

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Reviewed: Aug. 10, 2009

Soooo delicious! My boyfriend likes food with flavor and he highly approved of this meal! CHANGES: I doubled all the spices except the thyme. The chicken was a wee bit too spicy but tasted perfect dipped in bleu cheese! If you want less spice, just don't double the cayenne. I also added 1/4t of garlic salt and a couple grinds of black pepper. I omitted the onion salt because I didn't have any and it certainly wasn't lacking flavor. I put the chicken right on the Foreman without doing anything else to it and it came out PERFECT! I wouldn't cook it any other way!

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lintacious

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

I used my cast iron pan and seared for 2 minutes on each side, then put the pan and all into the oven for about 8 minutes more. No need to switch to a baking sheet. I had two large chicken breasts, and I cut them each in half and pounded them out so they'd cook more quickly. I also didn't have each of the spices, but I used what I had of them, plus garlic powder, and it turned out great! I'm looking forward to the leftovers over pasta tomorrow!

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bakerina

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

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Reviewed: Jul. 30, 2009

I needed to double the recipe (had 2 large chicken breasts). I do not own a cast iron skillet..instead used a standard skillet. The house immediately filled with smoke (even only searing 1 min each side). Next time I think I will try to blacken the chicken on the grill. I did need to cook the chicken longer than recommended due to the size of the breasts. OVERALL: EXCELLENT. Served over ceasar salad...chicken was juicy, not too spicy, perfect!

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Trish the Dish

Home Town: Elk City, Oklahoma, USA

Living In: Woodbridge, Virginia, USA

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Reviewed: Jul. 27, 2009

This is great. I used the George Foreman grill and it was really juicy.

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Ms. Keri

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

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Reviewed: Jun. 28, 2009

Decent, nothing spectacular but easy to make.

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it7276

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Reviewed: Jun. 26, 2009

Mild, great tasting seasoning for chicken! I really enjoyed this rub on beer butt chicken! I will definitely make it again for that. I did add a little sprinkle more salt on the outside of the chicken. Next time, I think I will up the cayenne. It didn't really have any 'kick', but it tasted just like store-bought rotisserie. Thank you very much.

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: Jun. 24, 2009

This was very good - the mix of spices made a great rub for the chicken. I did double the spice mixture so that I could really coat each piece of chicken. I loved what searing, and then baking did to the chicken - it was moist and flavorful. Thanks for a wonderful recipe!

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HB

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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Reviewed: Jun. 23, 2009

This is the best blackened chicken recipe on this site, however, it does not rate up the the blackened chicken that my mom used to make. I'm trying to find the recipe that my mom used because I can't figure out what isn't right in this one. It's worth trying and I did like it enough to even make it again, but it's not the best.

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Michelle

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2009

I love the rub so much a made a whole container of it. I think ill try blacked burgers next. Beware your gonna set off the smoke detectors. I do it every time.

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Tiki's Kitchen

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

Living In: Anderson, South Carolina, USA

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Reviewed: Jun. 9, 2009

I loved this recipe!! The spices mixed well together for a wonderful taste! Beware though, people who do not have a high tolerance for spice would not enjoy this recipe.. But for those who do will probably really enjoy this recipe. With the left overs, I chopped this up and put it in a salad.... I definatly would recommend this recipe to anyone who is reading this!!

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Scully

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Reviewed: Jun. 9, 2009

I should of listened to the other reviews.It was way to spicy. I will try it again and cut back on the cayenne.

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Christal

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Jun. 9, 2009

A good solid recipe. I will make it again.

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A time to eat

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Reviewed: Jun. 8, 2009

This was very good on the grill. I tripled the spices and my husband thought double would have been enough, but I liked it. I didn't have white pepper so I used garlic pepper and served it with a cold ceasar salad.

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Jen Pasterick

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Reviewed: May 31, 2009

I have cooked this chicken over and over because my husband now DEMANDS it! He says that it's the best he's ever had, so KUDOS TO YOU (and me for attempting it) for putting a smile on my hubby's face!! The only thing I did differently was to mix all the spices together in a bowl, adding a dash of olive oil to the spice mixture to make a wet rub instead of a dry rub. It saves time by skipping the step where you coat the chicken with the oil its self. Not to mention, a wet rub allows the spices to coat the meat more completely as well as efficiently. One thing I have found is that a regular non stick skillet that is better quality & oven safe works just as good as the cast iron skillet the recipe calls for since I don't own one a this time. MOST EXCELLENT!!!!

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HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: May 25, 2009

This is really good. I left out the cayenne pepper, since I have a little one. YUMMY!!!!

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lori

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

Living In: Hamilton, Montana, USA

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Reviewed: May 23, 2009

I quadrupled the spice and dredged the chicken in the spice for a dry rub. My husband loved it, but it was too spicey for me. I would scale back the cayenne pepper for my portion next time. I also doubled the cook time for both the stove and oven.

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LKP

Cooking Level: Intermediate

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Reviewed: May 19, 2009

I always look for really quick chicken recipes, and I don't know why I've never come across this one before. This is the easiest chicken I've ever made that actually has flavor. I made this on a night that I went out to dinner with a friend, so that my husband would have something to eat. He is from India and loves food covered with spices, so I thought this would be right up his alley. It made the house smell so good and I was sorry that I wasn't going to eat it! I did taste it though, and it was wonderful. My husband is so picky since I'm American and he really really misses his mom's Indian cooking....which I don't cook much because it's time consuming and we are very busy. So it was exciting to find something that he really likes. Thanks for the great and simple recipe! Oh also, I don't have an iron skillet so I just heated up my t-fal pan really hot and it worked fine. I had to bake it for 25 minutes though to get it done in the middle, and it was soooo juicy! I doubled the cayenne pepper too since my husband thinks food tastes better the hotter it is :).

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