Blackened Chicken Sandwich

Pounded boneless skinless thighs to even them out a 3/4 inch thick. Cooked on medium heat until done. Also did some thin bacon until crispy. Absolutely delicious. Which is great I have a big pack of thighs to work through. Certainly going to have to do some blackened chicken Alfredo in the next few days.
Attachment 462690

Looks and sounds delicious.

Leftovers will be paired with rice for lunch tomorrow

Attachment 462701

I bet it was delicious. Thighs are mine and my wife’s favorite.

I already have a portable gas Flat Top for cooking on Ross Barnett, y'all going to make me buy a Blackstone. I did pick up one of those cool Blackstone Shovel/Scoops yesterday. Man Blackstone makes some fine cooking tools, Snap-on grade for the Griddle.

Do it…. Buy a Blackstone! You really need one!!! :Rofl

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Originally Posted by rojoguio

I already have a portable gas Flat Top for cooking on Ross Barnett, y'all going to make me buy a Blackstone. I did pick up one of those cool Blackstone Shovel/Scoops yesterday. Man Blackstone makes some fine cooking tools, Snap-on grade for the Griddle.

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I bought the 22 inch travel model. Wished I would have bought the full sized one. When doing a big cook I get low on room. No biggie. I certainly underestimated how much I would use it. Lightening took out the A/C in the back of the house Sunday evening. We will be limping along on one until the replacement arrives Friday and I can get it installed. So cooking will be done outdoors. No since in adding heat to the house

Bummer on the Lightening strike. With the High over Texas moving our way the Heat is expected to build dramatically. At least here on the Coast we have alternatives due to Hurricane preparedness. Hope you get everything fixed real quick!

Jack what seasoning did you use for blackened chicken.

Zatarain's is the brand. Pretty good stuff. Attachment 462871
Paul Prudhomme made the original Blackening Seasoning. He has one as well. It is not available locally for me. I should order some and try it

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Originally Posted by DockShootinJack

Zatarain's is the brand. Pretty good stuff. Attachment 462871
Paul Prudhomme made the original Blackening Seasoning. He has one as well. It is not available locally for me. I should order some and try it

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thanks look like I need to try this.:Fire

So far. I have blackened fish, chicken, and chops. All have been awesome

So I had the left overs cut up and mixed with a couple of jasmine rice. Made for a great lunch

By “couple of jasmine rice” I assume more than two pieces of rice :Rofl Sounds good.

Oh no. Cutting through carbs. Cut way down on the rice. :Rofl

Thanks jack for posting this.

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Originally Posted by Danny Lang

Thanks jack for posting this.

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Most welcome. I take a lot of things I cool to work to share with the crew. Give the guys a taste of the Gulf Coast up here in Tennessee. I try and share them here also.

22.