I dig cajun blackened chicken so I thought I would dig around and see if I could find out how to make a cajun dry rub that would make me some cajun blackened chicken like you get at the restaurant. Moxies being a great example. Or blackened chicken on a caesar salad rocks too.
At any rate (drooling)… I found one and you can use this cajun rub to make all the “blackened” dishes. Everything from chicken to fish to shelfish and it works on veggies too.
You need about a tablespoon of rub for a chicken breast size piece of meat.
Here is the recipe for a Cajun Blackened Chicken Dry Rub that makes about 12 servings. Whatever you don’t use can be stored as long as you keep it dry for about 3 months.
Cajun Blackened Chicken Dry Rub Ingredients.
2 TB of cracked peppercorns
1 TB dried Thyme
2 TS paprika (I couldnt find the sweet stuff)
1 TS salt
1 TS dry mustard
1 TS garlic powder
.5 TS ground bay leaf
.5 TS cayenne
Mix it up and you’re good to go. I use it outside on the BBQ because the spices will smoke and it’ll cloud up your house. But if you don’t mind that.. go for it!
Some say to let the dry rub sit on the chicken in the fridge for a couple hours but who has time for that? I’m sure there is a difference somewhere but it works just fine if you rush home from work or the gym and slap the dry rub on the chicken and BBQ it.
Update: The cajun blackened chicken dry rub works just fine on a small indoor grill if it has a top. There is hardly any smoke or smell and it’s done in 8 minutes.
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