Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Good blackened chicken recipe

Hangfire77Hangfire77 Posts: 45
edited 11:30PM in EggHead Forum
Hello Guys,

After all the questions I have asked on here I thought I should help contribute back to the forum with something instead of a question.

I had a decent blackened chicken sandwich the other day at red robin and thought that would be good on the BGE. So here is what I did and the recipe. I hope you enjoy it as much as I did. They were the best chicken sandwiches I have ever had.

Chicken breast thawed
Paul Prudhommes magic seasoning “blackened redfish Magic” seasoning
Pepper jack cheese sliced
Mayonnaise (I use Dukes myself)
1 small can of chipotles (found in the ethnic section of the supermarket)

Get the big green egg up to searing temp
You need to sear on a skillet. I have a lodge cast iron one I use for searing
Sprinkle the blackenening on a plate and “stamp” the chicken in the seasoning I do both sides.
When your skillet comes up to temp throw on a couple of pats of butter. On mine it looked like a Japanese restaurant with the flames. Be careful putting the chicken on the melted butter. It will splatter if you drop it and there will be a lot of smoke also.

Blacken the chicken till you get a nice crust but be careful not to burn it. Believe it or not you can “burn” the blackening. I did mine about 75 seconds per side.

Now pull off the chicken and let it rest. Shut off the bottom vent and put the rain cap on the top. Let the egg cool down to 400 degrees. This will take about 20 mins. When you hit 400 degrees stabilize the egg there. Put your chicken back on and cook direct for about 4 mins. Then flip and cook till 170 deg internal. Add the pepper jack cheese about two minutes before pulling off.

Now for the mayo. Take about a cup to cup and a half of the mayo and put it into a blender or food processor. Add the chipotles one at a time and blend to taste. You can also add the adobe sauce for taste and color. What you get is mayo with a kick.

Place on a bun with the mayo and whatever else you like Lettuce tomato ect. And Enjoy!!



  • FlaPoolmanFlaPoolman Posts: 11,675
    Sounds good. I'll have to give it a try.
  • butertbutert Posts: 202
    I'm going to try this tonight!
    Cooking on a XL BGE from Allendale, Mi.
  • Sounds really, really good!  I bet a blackened fish sandwich done this way would be tasty too!
    Egging with No Joke Smoke (Bruce), watching sunsets on the waterfront at Lake Buchanan, TX.  BGEs: XL, Medium,  2 MiniMaxes. 36" Blackstone.
Sign In or Register to comment.
Click here for Forum Use Guidelines.