Black Picnic Food

Save

Introduction

The term “black picnic food” often evokes images of charcoal-grilled dishes and richly colored, flavorful meals perfect for outdoor gatherings. This guide focuses on the art of preparing blackened dishes specifically, a blackened chicken recipe suitable for a picnic. Blackened cooking, popularized in Louisiana, isnt about burning food, but rather creating a deeply seasoned crust with a striking dark color and intense smoky flavor. This method is ideal for chicken, providing a robust taste that holds up well, even when served cold or at room temperature perfect for a picnic.

Ingredients

For the Blackening Spice Rub:

• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon salt

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to an even thickness (about 1/2 inch)
• 2 tablespoons unsalted butter, melted

Possible Substitutions:

• Adjust the cayenne pepper to control the level of heat.
• Use chicken thighs instead of breasts for a richer flavor. Reduce cooking time if using smaller thighs.
• Vegetarian option: use firm tofu slabs instead of chicken and adapt cooking time accordingly.

Preparation Steps

1. Prepare the Spice Rub: In a small bowl, combine all the spices for the blackening rub. Mix well to ensure everything is evenly distributed. The rub can be made ahead of time and stored in an airtight container. 2. Prepare the Chicken: Pat the chicken breasts dry with paper towels. This is crucial for the spices to adhere properly and to achieve a good sear. Pound the chicken to an even thickness. This ensures even cooking. 3. Season the Chicken: Brush the chicken breasts with the melted butter on both sides. Generously coat each chicken breast with the blackening spice rub, pressing it firmly onto the surface to ensure it sticks. 4. Rest (Optional): For optimal flavor penetration, allow the seasoned chicken to rest at room temperature for 15-30 minutes before cooking. This is not strictly necessary, but will deepen the flavor.

Cooking Instructions

This recipe uses a cast iron skillet for authentic blackened flavor. 1. Heat the Skillet: Place a large cast iron skillet over medium-high heat. The skillet needs to be very hot, almost smoking, before adding the chicken. This is crucial for achieving the blackened crust. 2. Sear the Chicken: Carefully place the seasoned chicken breasts in the hot skillet, making sure not to overcrowd the pan. Cook for 4-5 minutes per side, without moving the chicken, until a dark, blackened crust forms. The exact time will depend on the thickness of the chicken and the heat of the skillet. Use a spatula to gently lift a corner to check for the blackened crust before flipping. 3. Check for Doneness: Ensure the chicken is cooked through. The internal temperature should reach 165F (74C). Use a meat thermometer inserted into the thickest part of the chicken breast to check for doneness. 4. Rest (Important): Remove the chicken from the skillet and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Serving Suggestions

Blackened chicken is incredibly versatile and pairs well with many dishes:

• Picnic Classics: Serve sliced blackened chicken on a bed of mixed greens with a vinaigrette dressing. Consider adding fresh corn, black beans, and avocado for a southwestern-inspired salad.
• Sandwiches/Wraps: Use the blackened chicken in sandwiches or wraps with lettuce, tomato, and a creamy sauce like remoulade or chipotle mayo.
• Sides: Pair with classic picnic sides like potato salad, coleslaw, corn on the cob, or a simple pasta salad.
• Garnishes: Garnish with fresh cilantro, lime wedges, or a sprinkle of smoked paprika for extra visual appeal.

Tips and Common Mistakes

• Hot Skillet is Key: The key to successful blackened cooking is a very hot skillet. Don’t be afraid to let it get almost smoking.
• Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to avoid overcrowding the pan, which will lower the temperature and prevent proper blackening.
• Avoid Moving the Chicken: Resist the urge to move the chicken around in the skillet. Let it sear undisturbed to develop a good crust.
• Control the Heat: If the chicken is blackening too quickly, reduce the heat slightly to prevent burning.
• Check for Doneness: Use a meat thermometer to ensure the chicken is cooked through to a safe internal temperature.
• Ventilation: Be prepared for some smoke! Ensure good ventilation in your kitchen by opening windows or using a range hood.

Explore More Cooking Guides

Learning to prepare blackened chicken opens a world of flavorful possibilities, offering a unique and satisfying taste experience perfect for picnics or any occasion. Its bold flavor and smoky crust are sure to impress, while its adaptability makes it a welcome addition to various meals. Whether you’re a seasoned cook or a beginner, mastering this technique will elevate your culinary skills and bring a touch of Louisiana flavor to your kitchen. Try this recipe at home and discover the magic of blackened cooking! Explore more delicious and easy-to-follow cooking guides at foodrecipestory.com.