Sweetgreen Blackened Chicken Recipe
Just follow this Sweetgreen Blackened Chicken Recipe ingredients and directions and make a perfect Blackened Chicken like Sweetgreen restaurant.
Equipment & Tools
- Oven
- Stove
- Cast Iron Skillet
- Mixing Bowl
- Measuring Cup
- Measuring Spoon
- Whisk
- Knife
- Serving Plate
Ingredients
- 2 lb Boneless Skinless Chicken Thigh
- 2 tbsp Pastene Sunflower Oil, Recommended
- 4 tbsp Colavita Aged Balsamic Vinegar, Recommended
- 1 tbsp Paprika
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp McCormick Dried Thyme, Recommended
- ½ tbsp Chili Powder
- ½ tbsp Crushed Red Pepper
- 1 tsp Cumin Powder
- 1 tsp Salt
- ½ tsp Coriander Powder
- ¼ tsp Cayenne Pepper
Instructions
- Set your oven's heat to 450 degrees Fahrenheit.
- In a small bowl, whisk together the Balsamic Vinegar, Paprika, Onion Powder, Garlic Powder, Dried Thyme, Chili Powder, Crushed Red Pepper, Cumin Powder, Salt, Coriander Powder, and Cayenne Pepper.
- Brush all sides of the chicken thigh with sunflower oil, then coat with the seasoning mixture, pressing with your fingers to help the coating adhere.
- Heat a large cast iron skillet at high heat until smoking hot.
- To blacken the chicken thighs, add them to the pan and cook for 30 to 1 minute on each side.
- Place the skillet in the oven for 10 to 12 minutes to complete cooking.
- When the chicken is no longer pink in the center, the juices run clear when pierced with a fork, and the internal temperature reaches 160 degrees F, it is done.
- Transfer the chicken to a platter, cover loosely with foil to keep it warm, and set aside for 5 minutes before slicing and serving.
Nutrition
Serving: 200gramsCalories: 193kcal (10%)Carbohydrates: 6.1g (2%)Protein: 23.2g (46%)Fat: 8.6g (13%)Saturated Fat: 1.5g (9%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 95mg (32%)Sodium: 696mg (30%)Potassium: 138mg (4%)Fiber: 2g (8%)Sugar: 1.5g (2%)Calcium: 54mg (5%)Iron: 3mg (17%)
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