Blackened Chicken

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4 (6 oz each) boneless skinless chicken breasts, pounded to an even 1/2-inch thickness
1 tsp smoked paprika
3/4 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper, or to taste (this is spicy)
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt, or to taste
1/2 tsp ground black pepper
1 Tbsp light olive oil or vegetable oil
2 Tbsp butter, melted
2 tsp chopped fresh parsley, for garnished (optional)

In a mixing bowl whisk together smoked paprika, sweet paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt and black pepper.
Sprinkle both sides of each piece of chicken evenly with spice mixture.
Preheat a cast iron skillet over medium-high heat. Add oil and coat bottom of skillet.
Place chicken in skillet and cook until slightly blackened on bottom, about 4 minutes. Turn and continue to cook until chicken has cooked through (165 degrees in center), about 4 minutes longer. If needed at any time during cooking you can reduce burner temperature to medium if chicken is becoming too dark before cooking through.
Plate chicken and drizzle with butter. If desired you can garnish with a little chopped fresh parsley.

*Don’t use extra virgin olive oil or it will smoke, either light olive oil or vegetable oil.
This chicken is delicious with coconut rice , corn on the cob, and mango avocado salsa .

Blackened Chicken#