This chicken is great as is with a side of your choice, but also try it in a bun as a chicken burger with lettuce and mayonnaise, or in a pitta with fresh salad.
Altered ingredient amounts. I made this exactly as the recipes is written and my very picky partner LOVED the chicken from my first attempt. He's asked me to make it every week for the past month. While he loved it from the start, I thought the flavour was a bit off, I have since perfected it to our tastes: I double all spices except halve the thyme. I also put all the spices in a plastic bag, cut the chicken into strips, and shake them in the bag, then follow the recipe as written. - 18 Jul 2008
Was good, but just not what I was looking for. I prefer a spicier and crispier blackened chicken and this one was not spicy enough for my tastes. If you like 'em hot and cripsy, seek a different recipe, if you like 'em moist with a mild tang, you'll like this. - 18 Jul 2008
I use this all the time and when I make it, I change the serving size to 30 and fill an old spice jar so I have it on hand instead of making it everytime. Take the chicken out of the fridge 20-30 min before cooking (this brings the chicken closer to room temp, chicken will cook faster). in short... 3 tips for tender chicken, 1 - take out of the fridge for a few before you cook it. 2 - heat pan to help cook chicken faster, allowing it to sear and seal in juices. 3- let chicken sit 10 minutes after it is out of the pan for the juices to flow throughout the chicken. If you cut it too early only the first bite will be juicy the rest will be dry - 18 Jul 2008