Blackened Chicken Breast on the Mini

Puj

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

Steve-O

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.

Puj

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