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Blackened Chicken Sandwiches Recipe

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4 from 15 reviews

These Blackened Chicken Sandwiches pack bold, smoky flavors with juicy, spice-coated chicken breasts seared to perfection and topped with melted cheddar cheese. Served on soft brioche buns with a zesty spicy mayo aioli, crisp lettuce, fresh tomato, and red onion slices, they make for a satisfying and flavorful meal perfect for lunch or dinner.

Ingredients

For the Chicken and Spice Blend

  • 4 large Chicken Breasts
  • ¼ cup Vegetable Oil
  • 1 Tablespoon Smoked Paprika
  • 1 ½ teaspoons Oregano
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Cumin
  • ½ teaspoon White Pepper
  • Pinch Cayenne Pepper

For the Sandwich and Assembly

  • 4 Brioche Buns
  • ⅓ cup Mayonnaise
  • 3 Tablespoons Salsa (of choice)
  • ½ teaspoon Kosher Salt
  • Black Pepper to taste
  • 4 slices Sharp Cheddar Cheese
  • 1 cup Iceberg Lettuce, shredded
  • 1 large Tomato, sliced
  • 1 small Red Onion, sliced

Instructions

  1. Prepare the Blackening Spice: In a small bowl, thoroughly combine smoked paprika, oregano, garlic powder, kosher salt, onion powder, cumin, white pepper, and cayenne to create the blackening spice mix.
  2. Marinate the Chicken Breasts: Place the chicken breasts in a medium bowl, add vegetable oil and all the blackening spice blend. Using tongs, turn the chicken multiple times to coat evenly with spices and oil. Cover and refrigerate for at least 30 minutes, up to 6 hours, for best flavor.
  3. Sear the Chicken: Heat a large cast iron skillet over high heat. Add the marinated chicken breasts, including any remaining spice/oil mixture. Sear each side until golden brown, ensuring a flavorful crust develops.
  4. Cook the Chicken Through: Reduce heat to medium and loosely cover the skillet with aluminum foil. Cook chicken breasts, flipping regularly, for 15-20 minutes or until the internal temperature reaches 165℉. This ensures the chicken is fully cooked but still juicy.
  5. Melt the Cheese: Lower heat to low and place a slice of sharp cheddar cheese on each chicken breast. Cover loosely with foil again and allow the cheese to melt over 1-2 minutes.
  6. Rest the Chicken: Remove chicken breasts from the skillet and let them rest for 5-10 minutes to lock in juices and keep them moist.
  7. Make the Spicy Mayo Aioli: In a small bowl, whisk together mayonnaise, salsa, kosher salt, and black pepper until smooth. Refrigerate or set aside until ready to use.
  8. Assemble the Sandwiches: Spread 1-2 tablespoons of the spicy mayo on both the top and bottom halves of each brioche bun. Layer on the blackened chicken breast, shredded iceberg lettuce, tomato slices, and red onion slices. Serve immediately to enjoy a warm, flavorful sandwich.

Notes

  • For a spicier kick, add extra cayenne to the blackening spice or increase the salsa amount in the mayo.
  • Cast iron skillets are preferred for searing to get a great crust, but a heavy-bottomed skillet will work too.
  • Make sure chicken reaches an internal temperature of 165℉ for safe consumption.
  • Leftover blackened chicken can be sliced and added to salads or wraps the next day.
  • Brioche buns can be lightly toasted for extra texture and flavor.

Find it online: https://glowcooks.com/blackened-chicken-sandwiches-recipe/