Grilled Blackened Chicken With Veggies
Grilled Blackened Chicken With Veggies
Ingredients
- 4 boneless, skinless chicken breasts
- 6-8 cloves garlic, whole
- 8-10 cherry tomatoes, halved
- 2 cups green beans, steamed or sautéed (optional)
- 1 teaspoon dried oregano, ground
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon thyme
- 1/2 teaspoon ground mustard
- 1 teaspoon salt
- 1/2 cup unsalted butter (1 stick), melted
- 1 tablespoon olive oil
Preparation
- Preheat grill to highest heat and close lid while preparing spice rub. If using the oven, preheat to 350º F and lightly grease a baking sheet.
- For the spice rub, combine cumin, oregano, smoked paprika, chili powder, thyme, ground mustard and salt in a large ziplock bag, shaking gently to combine. Pour in melted butter, then seal bag, and mix butter and spices together.
- Add chicken breasts to bag, shaking bag to make sure chicken is coated well with spice mixture. Remove cover from grill and turn heat to lowest setting. Place chicken breasts on grill and cook for 5-7 minutes on each side.
- Remove cover from grill and turn heat to lowest setting. Place chicken breasts on grill and cook for 5-7 minutes on each side.
- If using oven, Heat a heavy skillet on high heat for about 5 minutes, until smoking hot. Carefully place chicken breasts into the pan, and cook about 1 minute on each side. Transfer to baking sheet and bake for 5-7 minutes, or until cooked through.
- When chicken is done cooking, transfer to a serving platter and cover with foil.
- In a medium pan, sauté cherry tomatoes and garlic cloves in olive oil, on high heat. When slightly caramelized, 3-4 minutes, remove foil from chicken breasts and spoon over the top.
- Serve with green beans (optional) and enjoy!