If you are looking for that one quick and easy lunchtime cook which will give you a lift for the day then look no further. This blackened chicken recipe is juicy, full of flavour and not your everyday sandwich.
You will need:
- 1 Chicken Breast (remove the skin)
- 4/5 Tablespoons natural yoghurt
- Spice Spice Baby Rub
- 1-2 teaspoons of Ruddy Good Ranch Rub
- Brioche Bun
- 2 teaspoons of vegetable oil
BBQ Prep:
For this recipe, we will be cooking direct using the pan and then moving to indirect without the pan. To set up your BBQ you will need a basket for your coals, chimney starter, and a drip pan for when you are cooking over indirect heat (though the pan is not a necessity).
Light the chimney starter and let them get hot, use the hot coals to light up the remaining coals within the side basket. Let the barbecue reach a temp of around 200°C/392°F.
Place the hot cast iron pan over the coals, the pan needs to be quite hot.
In the meantime.....
Step 1: Dust the Spice Spice Baby over the chicken breast, making sure the full breast is covered in the Spice Spice Baby Rub.
Step 2: Add the oil to the pan to heat it up, the oil needs to be shimmering but not quite smoking hot.
Step 3: Add the chicken breast to the pan. The pan needs to be over direct heat so when the chicken makes contact with the pan, it seals and starts the blackening process.
Step 4: Sear the chicken on all sides, you will see that the Spice Spice Baby coating starts to get darker (blackened).
Step 5: Once the chicken has darkened all over, remove it from the pan and place it on the opposite side of the grill, on the indirect section of the barbecue. Close the lid & leave cooking until the internal temperature reaches 74°C/165°F.
The Ranch Dressing
Step 6: Mix 1-2 teaspoons of ranch together with the yoghurt to make the ranch dressing. Leave the dressing to one side for about 10-30 mins to let the flavours come together. Add more ranch dressing for a stronger flavour.
Step 7: Toast the inside of the bun, top & bottom and spoon on about a tablespoon of dressing onto the bottom section of the bun.
Step 8: Once the chicken reached the temperature, remove it from the heat and slice it. Taking a few slices of the chicken, lay it onto the bun & place the lid of the bun on top of that (add a little dollop of dressing to the top if needed).
