Cajun Blackened Chicken Sandwiches Recipes

Steps:

• Flatten chicken to 1/2-in. thickness. Brush both sides with oil. Combine the seasonings; rub over both sides of chicken. Arrange in a 13-in. x 9-in. baking dish. Cover and refrigerate for at least 2 hours or overnight. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until chicken is no longer pink. Serve on rolls with tomato and lettuce.

Steps:

• Let the chicken come to room temperature before using.
• .Preheat oven to 400 F, and heat your skillet over high heat until VERY hot.
• Brush a small amount of melted butter over the inside tops of Kaiser rolls and return to plastic bag to keep soft.
• Combine all seasoning ingredients.
• Combine 1/2 c melted butter with hot sauce, and coat the chicken pieces thoroughly.
• Roll chicken breasts in the seasoning and then place into the hot skillet to sear.
• Drizzle a tsp of butter on top of each piece, and cook until a good crust has formed on the bottom of the chicken.
• Flip chicken and finish cooking, then remove to a plate.
• When all chicken is all finished, toss sliced pepper and onion with any leftover seasoning, add with any remainder of butter to the skillet. Cook about 5 min, until peppers and onions soften a bit.
• Place chicken on kaiser rolls, top each with some peppers and onions, then a slice of provolone.
• Leave sandwiches open faced and bake until cheese is melted and Kaiser roll toasts lightly.
• Serve with tomato and pickle slices if desired.

Steps:

• Brine the chicken: Combine 4 cups water, 2/3 cup salt, and the brown sugar in a medium saucepan. Bring to a boil and whisk until the salt and sugar are completely dissolved. Turn off the heat and transfer to a bowl or pot large enough to submerge the chicken. Stir in 6 cups of ice water and let cool completely. Submerge the chicken in the cooled brine, cover and refrigerate for at least 6 hours or up to overnight.
• Take the chicken out of the fridge 30 minutes before cooking. Remove from the brine and pat dry completely.
• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Whisk together the paprika, onion powder, dried oregano, dried thyme, cayenne, garlic powder, 1/4 teaspoon ground black pepper and the remaining 1/2 teaspoon salt in a small bowl. Brush the chicken all over with the melted butter, and then pat on all of the dry rub mixture.
• Grill the chicken: Place the chicken breast-side up on the indirect side of the grill, with the legs facing the hotter side of the grill. Cover and cook until an instant-read thermometer reads at least 165 degrees F in the thickest part of the thigh (avoiding the bone), 50 to 60 minutes. The chicken will be quite dark and blackened in spots.
• Remove from the grill and let rest on a cutting board for at least 20 minutes before carving.

Steps:

• Mix the dry rub ingredients together.
• To make the slaw: Put the cabbage, bell pepper and onion in a bowl. Whisk the remaining ingredients together, pour over the veggies and toss to coat. Add a little of the dressing at a time until you get the consistency wanted. Can make ahead and refrigerate it for 2-3 hours before eating.
• Preheat a grill with a cast iron skillet or griddle plate to 450 degrees. (May, also, be cooked in cast iron using a burner.).
• Brush buns lightly with butter and toast until browned, about 15-30 seconds; set aside.
• Drizzle just enough of the melted butter (about 1 tablespoon) over the chicken breasts to lightly coat. Season with 1/2 of the dry rub. It should be pretty thick to form a 'crust'.
• Ladle a few tablespoons of the butter onto the hot griddle and place the cutlets onto the griddle seasoned side down. (Note: The butter may smoke a LOT. That's why it's cooked outside, just don't spill butter on the flames or it will flame up.) Cook until the edges of the cutlets start to turn white, about 3-5 minutes.
• Ladle the remaining butter over the chicken and season with the remaining dry rub. Flip and cook until the chicken reaches an internal temperature of 155-160 degrees, about 3-5 minutes.
• Remove chicken and serve on toasted buns with the slaw.