SKINNYAMERICA: Blackened Chicken

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Skinnymixer’s Blackened Chicken features in the Chef Specials section of the cookbook SkinnyAmerica.

The Blackened Chicken is a cookbook exclusive recipe…

Blackened Chicken is something I was introduced to eating at diners and humble cafes across the south – mainly in Louisiana where Cajun and creole influence is deep. I love any intense flavour and the combination of bold spices and the way you cook Blackened Chicken ticks all the boxes for me.

Blackened Chicken gets its name from it being cooked at a high temperature in a pan. All of the delicious spices then turn in to a dark, crispy crust with intense smoky flavours.  

Paired with Dirty Rice and Southern Green Beans is truly heaven on a plate for me and all of my self control goes out the window. 

I love that we can achieve such big flavours with minimal effort! All we need to do is mix some spices and oil, then wait for the flavours to infuse before we cook it to perfection.

What you will need:

Chipotle Chilli Powder is optional in the Blackened Chicken. Typically you won’t find chipotle chilli powder at the supermarket (unless they have a specialty spice section), you can however substitute with smoked paprika + a pinch of cayenne which are found at the supermarket. You will find chipotle chilli powder at specialty delicatessens, Mexican Grocers, Grandma’s Pantry.

This page exists to help people find what cookbook the Blackened Chicken is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!)

Dietary Variations

This recipe has variations to help make Blackened Chicken that are Super Skinny, Vegetarian and Low Fodmap. 

Want to know more about the SkinnyAmerica cookbook? 

This is the contents of the cookbook with all the dietary variations included for each. As you can see we have a strong focus on 

• Dairy-free
• Gluten-free
• Nut-free
• Egg Free
• Low Carb
• Paleo
• Vegetarian
• Low FODMAP