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Blackened Chicken Breast on the Mini

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Puj
Puj Posts: 615
edited November -1 in EggHead Forum
Tonight the mini was put into action to grill blacken chicken breasts which resulted in a very delicious and spicy meal had by all. Prep and cook time were minimal - here's what we did.[p]- 3 skinless chicken breasts (approx 8 oz. each)
- Extra virgin olive oil
- Tony Chachere's Creole Seasoning ***[p]Coat the chicken breasts in olive oil, then dust with the creole seasoning. Let sit for about 20 minutes.[p]Bring the dome temp to 600°F and make sure the grid is hot before putting the chicken on the grid. Grill the chicken breasts for 3 minutes per side and then dwell until the internal temp of the chicken breast reaches 160°F (it took about 5 minutes of dwell tonight). Pull from fire.[p]*** Tony Chachere's Creole Seasoning is quite salty so if you're not into a salty chicken, go easy with the seasoning.[p]Puj
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  • Steve-O
    Steve-O Posts: 302
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    Puj,
    Do you use your cooking grid on the fire ring or do you have yours raised. I am going to order a second grid for my mini and set it above the first grid. I think that, when not needing two grids, I will make the raised grid my regular cooking grid so the food is not so close ot the fire.
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  • Puj
    Puj Posts: 615
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    Steve-O,[p]The grid sat directly on top of the fire ring. The fire was hot, but no flames kissed the chicken.[p]Puj
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