{"id":258111,"date":"2025-05-26T15:08:31","date_gmt":"2025-05-26T15:08:31","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/how-i-blacken-chicken-on-the-grill-or-fish-scallops-etc\/"},"modified":"2025-05-26T15:08:31","modified_gmt":"2025-05-26T15:08:31","slug":"how-i-blacken-chicken-on-the-grill-or-fish-scallops-etc","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=258111","title":{"rendered":"How I Blacken Chicken on the Grill (or fish, scallops, etc)"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>[FTC Standard Disclosure] We received no compensation for this post. Any links which may earn us a commission will be tagged [Affiliate Link].<\/p>\n<p>I recently had this dish at Lakeside Tavern in Knoxville and liked it so much that I decided to recreate it at home. It is blackened chicken breast, and andouille sausage smothered in their signature creole sauce with red and green bell peppers, served on a bed of jasmine rice.\u00a0<\/p>\n<p>Here\u2019s how mine turned out&#8230;<\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvY4NeJ8jX3h8KOmbwQcEhpuPeTjeVDl4fS__d2Upkwkx994v1dMJ1p_sUtAY6Or35m4O229RIAYEJinLtm4rXeFe-Nn6H_B_CtC_cfKMyIeS46rfV4333ujPtaMPtdaRRfNz7y4BArHVINWtx_dG7f3vxMlwFiZVSnt4ver_dmvqmshgKVQLtvWfe\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6486.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Plate of blackened chicken, double smoked sausage, peppers, dirty rice, and Voodoo cream sauce\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvY4NeJ8jX3h8KOmbwQcEhpuPeTjeVDl4fS__d2Upkwkx994v1dMJ1p_sUtAY6Or35m4O229RIAYEJinLtm4rXeFe-Nn6H_B_CtC_cfKMyIeS46rfV4333ujPtaMPtdaRRfNz7y4BArHVINWtx_dG7f3vxMlwFiZVSnt4ver_dmvqmshgKVQLtvWfe\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6486.jpg\" title=\"How I blacken chicken, fish, scallops, shrimp or other foods on the grill\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">My version features double-smoked sausage, blackened chicken thighs, pepper melange, Voodoo cream sauce, and dirty rice.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Before I get into that recipe, let\u2019s talk about blackened food. I think most people\u2019s experience with blackened food is seeing BURNT food and joking that it\u2019s \u201cblackened.\u201d That couldn\u2019t be further from the truth.<\/p>\n<h3 style=\"text-align: left;\">What is Blackened Food? <\/h3>\n<p>Blackening is a technique pioneered by Chef Paul Prudhomme. It involves cooking food over high heat with butter and a flavorful seasoning to create a dark-as-night crust that is NOT BURNT. The food should be tangy and spicy, not acrid and ashy.<\/p>\n<div>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRi6QAuhwElJTe-Mn6bT7SALl4ijQYz-LMEZKdC8DJqSYqZmoX0VIpkS5OFt4qbqxXabo1op2eOXPft5wWwnv8kLzCowfMX8OE5cu037nSq86Dh5fVU2n4OceqjKKOYwxwZnsSJfnprUIo-wyh8TzPBajJ5ZLPM7k2JO53zOD5Vz0g52V-nEGNvjaY\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6459.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"blackening chicken in a cast iron skillet on the grill\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRi6QAuhwElJTe-Mn6bT7SALl4ijQYz-LMEZKdC8DJqSYqZmoX0VIpkS5OFt4qbqxXabo1op2eOXPft5wWwnv8kLzCowfMX8OE5cu037nSq86Dh5fVU2n4OceqjKKOYwxwZnsSJfnprUIo-wyh8TzPBajJ5ZLPM7k2JO53zOD5Vz0g52V-nEGNvjaY\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6459.jpg\" title=\"Lakeside Tavern Style Cajun Chicken and Sausage\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">The black part of blackened foods comes from the seasoning and milk fats in the butter cooked over high temperatures. <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>\u00a0  <\/p>\n<h3 style=\"text-align: left;\">How to Blacken Fish, Chicken, and Other Foods <\/h3>\n<p>In my experience, there are 3 main elements for blackening food. Paul Prudhomme\u2019s technique involves dredging food in butter and through his blackening seasoning, then cooking it over high heat.<\/p>\n<div style=\"text-align: justify;\">\n<ul>\n<li><b>Butter<\/b> \u2013 Butter is the key because half of the \u201cblackening\u201d comes from the milk fats in the butter cooking over high heat. You will not get that from cooking oil, pork fat, tallow, or even clarified butter. You dredge the food through melted (NOT CLARIFIED) butter and season it heavily. I also use butter in the skillet as well.<\/li>\n<li><b>Seasoning <\/b>\u2013 The seasoning should be herbal, garlicky, and have the Cajun pepper power trio of black, red, and white ground pepper. Paul Prudhomme\u2019s recipe is online, or you can use your favorite recipe. My go-to is Meat Church Holy Voodoo, which is not billed as a blackening seasoning but works as one.<\/li>\n<li><b>Hot Cast Iron <\/b>\u2013 The technique&#8217;s creator used cast iron skillets for a reason \u2013 you need complete contact between food, butter, and hot metal. So, I like to use a skillet or griddle on the grill. Grilling chicken seasoned with blackening seasoning is not blackened chicken in the same way that chicken baked in an oven and slathered with BBQ sauce is not BBQ chicken.<\/li>\n<\/ul>\n<\/div>\n<p>Let&#8217;s take a look at these elements in practice&#8230;<\/p><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_kSFNQXffPHoClln6Oo1uZKyf3X8Qz0JG7-QvI1HV2wiN1YsYW1AQqNiBqhIY5AQzT9yx3fpY2XUlKL1HnDYrn8bUwDqK5_RkC-1GmPRbrknF-uCr-CgaPidP0FC89MpOhx59dfrePPTHTYqhGZiJ8oicv4RgoDrfJt0bJg0VBQIjipih6FhBtv83\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6479.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img decoding=\"async\" alt=\"blackened chicken thighs, smoked sausage, and peppers with creole sauce and dirty rice\" border=\"0\" data-original-height=\"345\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_kSFNQXffPHoClln6Oo1uZKyf3X8Qz0JG7-QvI1HV2wiN1YsYW1AQqNiBqhIY5AQzT9yx3fpY2XUlKL1HnDYrn8bUwDqK5_RkC-1GmPRbrknF-uCr-CgaPidP0FC89MpOhx59dfrePPTHTYqhGZiJ8oicv4RgoDrfJt0bJg0VBQIjipih6FhBtv83\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6479.jpg\" title=\"Lakeside Tavern Style Cajun Chicken and Sausage\"\/><\/a><\/div>\n<p><\/p>\n<div><\/p>\n<div class=\"hrecipe\">\n<p><label>By <\/label><span class=\"author\">www.nibblemethis.com<\/span><\/p>\n<p>Published <span class=\"published\">08\/05\/2022<\/span><\/p>\n<p class=\"summary\">Blackened chicken, spicy smoked sausage, grilled peppers and onions, Voodoo cream sauce, and dirty rice.<span\/><\/p>\n<p><a name=\"more\"\/><\/p>\n<h2>Ingredients<\/h2>\n<ul style=\"text-align: left;\">\n<li class=\"ingredient\">12 ounces Conecuh Cajun sausage<\/li>\n<li class=\"ingredient\">6 boneless, skinless chicken thighs<\/li>\n<li class=\"ingredient\">1\/4 cup butter, melted<\/li>\n<li class=\"ingredient\"><a href=\"https:\/\/www.meatchurch.com\/products\/holy-voodoo-seasoning\">Meat Church Holy Voodoo<\/a> Seasoning<\/li>\n<li class=\"ingredient\">1 red bell pepper, seeded and sliced<\/li>\n<li class=\"ingredient\">1 green bell pepper, seeded and sliced<\/li>\n<li class=\"ingredient\">1 sweet onion, peeled and sliced<\/li>\n<li class=\"ingredient\">1 tablespoon peanut or other high temp cooking oil<\/li>\n<li class=\"ingredient\">1 recipe Dirty Rice<\/li>\n<li class=\"ingredient\">garnish:\u00a0 finely minced parsley<\/li>\n<\/ul>\n<p>For the Voodoo Cream Sauce<\/p>\n<div>\n<ul style=\"text-align: left;\">\n<li>3 tablespoons butter<\/li>\n<li>3 tablespoons flour<\/li>\n<li>1.5 cups half and half<\/li>\n<li>2-3 tablespoons Meat Church Holy Voodoo (or other Cajun seasoning)<\/li>\n<li>1 tablespoon paprika<\/li>\n<li>1 ounce fresh lemon juice<\/li>\n<li>salt to taste about 1\/2 to 1 teaspoon<\/li>\n<\/ul>\n<\/div>\n<h2>Instructions<\/h2>\n<ol style=\"text-align: left;\">\n<li class=\"instructions\" style=\"text-align: justify;\"><b>Smoke the Sausage<\/b>. Place the sausage in a smoker running at 225\u00b0f until browned on the outside, and it reaches an internal temp of 165\u00b0f, about 1 hour. Remove from heat and keep warm.<\/li>\n<li class=\"instructions\" style=\"text-align: justify;\"><b>Make the Voodoo Cream Sauce<\/b>. Melt the butter in a heavy-bottomed skillet, whisk in flour and continue whisking until the mixture turns light brown, about 10 minutes. Whisk in the cream, lemon juice, Holy Voodoo, and paprika. Bring to a light simmer until thickened. Add salt to taste, and remove from heat.<\/li>\n<li class=\"instructions\" style=\"text-align: justify;\"><b>Preheat the skillet<\/b> or griddle plate for at least 10 minutes before cooking the chicken.<\/li>\n<li class=\"instructions\" style=\"text-align: justify;\"><b>Grill the Veggies.<\/b>\u00a0 Toss the peppers and onions in a tablespoon of oil. Place in a grilling basket over medium-high heat until tender and slightly charred on the edges, about 5-7 minutes.<\/li>\n<li class=\"instructions\" style=\"text-align: justify;\"><b>Prep the chicken.<\/b>\u00a0Trim off any excess fat or gristle. Brush or dip the chicken in the melted butter and season liberally with Holy Voodoo.\u00a0 I didn&#8217;t measure, I just went for a moderate to a heavy coat, probably about 2 tablespoons total, but that&#8217;s a guess.\u00a0<\/li>\n<li class=\"instructions\" style=\"text-align: justify;\"><b>Blacken the chicken<\/b>. I use a non-contact thermometer to make sure my skillet is rocket hot, at least at 500\u00b0f. Carefully pour the leftover butter into the skillet; it will put on a smoke show. Add the chicken and cook for 5 minutes on the first side until the first side is dark.\u00a0 Flip and cook until the chicken thighs reach 165-170\u00b0f, about 3 to 5 minutes on the second side. Remove from heat.<\/li>\n<li class=\"instructions\" style=\"text-align: justify;\"><b>Plate the dish.\u00a0 <\/b>Place the dirty rice in a small bowl and invert it on the plate to form a small timbale (see pics). Spoon sauce onto the plate around the rice. Top with sliced sausage, sliced chicken, and pepper mix. Garnish with finely minced parsley.\u00a0<\/li>\n<\/ol>\n<p><span style=\"font-weight: bold;\">Yield:<\/span><span class=\"yield\"> 4 servings<\/span><\/p>\n<p><span style=\"font-weight: bold;\">Prep Time:<\/span><span class=\"preptime\"><span class=\"value-title\" title=\"PT30M\"\/> 30 mins. <\/span><\/div>\n<p><span style=\"font-weight: bold;\">Cook time:<\/span><span class=\"cooktime\"><span class=\"value-title\" title=\"PT30M\"\/> 30 mins. <\/span><\/p>\n<p><span style=\"font-weight: bold;\">Total time:<\/span><span class=\"duration\"><span class=\"value-title\" title=\"PT60M\"\/> 60 mins. <\/span><\/p>\n<p><span style=\"font-weight: bold;\">Tags: <\/span><span class=\"tag\">blackened<\/span>,<span class=\"tag\"> Cajun<\/span>,<span class=\"tag\"> skillet<\/span>,<span class=\"tag\"> chicken<\/span><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgryqWPg-nyaRb3vjqvSOEZiOLV-PY7T1DyAALz_u54mLKNlpXAoVl4GaXu6AMmW4kUGfb87NPeleeVgA_BU1h-elHBXTsG-RGlYHAGKTGx5RbLW3lc4DdeNulhfgpEgWIiO-fk3bSIr46rWP5LBE6csl3vKPfcJiw5vRbu0UpNpseCR0iUZ1c4fcHl\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%2020220630_194128.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Lakeside Tavern's Cajun Chicken and Sausage\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgryqWPg-nyaRb3vjqvSOEZiOLV-PY7T1DyAALz_u54mLKNlpXAoVl4GaXu6AMmW4kUGfb87NPeleeVgA_BU1h-elHBXTsG-RGlYHAGKTGx5RbLW3lc4DdeNulhfgpEgWIiO-fk3bSIr46rWP5LBE6csl3vKPfcJiw5vRbu0UpNpseCR0iUZ1c4fcHl\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%2020220630_194128.jpg\" title=\"Lakeside Tavern's Cajun Chicken and Sausage\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Here&#8217;s the actual dish that inspired my recipe. It tasted way better than it looks in this picture. I came home and wrote two full paragraphs about the dish and how I&#8217;d recreate it.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Here is what I did differently than theirs:<\/div>\n<div>\n<ul style=\"text-align: left;\">\n<li>I double-smoked the sausage and used Conecuh instead of Andouille.<\/li>\n<li>I used chicken thighs instead of breasts.<\/li>\n<li>I served mine with dirty rice instead of Jasmine rice.<\/li>\n<\/ul>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAiW2wJkg0-qB1k8_u-ON7STMpuV_2nrC5NLqBrX6JYdDC8-mx5DxC09aiY_ULN0umv0_q5uiJt2jRbDPmx8gaqDYIvRWQ-eMMUekZ7xgkmTMwvdDv6kFCZh5UMQ5vgBSnoTUh0y7N2AJDqBQRS74XF4lErA_lKAp-Na7c9Y2vWz2AhNI4JR7ge6XH\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6353.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"The Oklahoma Joe's Rider makes it easy to switch between direct and indirect heat\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAiW2wJkg0-qB1k8_u-ON7STMpuV_2nrC5NLqBrX6JYdDC8-mx5DxC09aiY_ULN0umv0_q5uiJt2jRbDPmx8gaqDYIvRWQ-eMMUekZ7xgkmTMwvdDv6kFCZh5UMQ5vgBSnoTUh0y7N2AJDqBQRS74XF4lErA_lKAp-Na7c9Y2vWz2AhNI4JR7ge6XH\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6353.jpg\" title=\"Cooking on the Oklahoma Joe's Rider\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">I used the Oklahoma Joe&#8217;s Rider DLX pellet grill for this one because I needed a good bit of working room and I wanted to easily switch between direct and indirect heat.\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0OvtEamoCwXgGDoJ5fJxVDkDLvNTp-RUX6_6c7zffhE_HO1IzhWBYT-wJngm8uYCGJEoDKMdvLTtQg9PmGeE8qTmu2rmOhADnP25c3Tdqtdrjzb9lF9QLG373MXsoRJZr1EDkp8OZSJAyRIGSmg0cwSojqCUJ_9BUzsvqTPPm1wUPD6Y3Lb63PlZm\/s566\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0329.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"I have been using the Kingsford hickory, oak, and cherry pellets a good bit this summer.\" border=\"0\" data-original-height=\"566\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0OvtEamoCwXgGDoJ5fJxVDkDLvNTp-RUX6_6c7zffhE_HO1IzhWBYT-wJngm8uYCGJEoDKMdvLTtQg9PmGeE8qTmu2rmOhADnP25c3Tdqtdrjzb9lF9QLG373MXsoRJZr1EDkp8OZSJAyRIGSmg0cwSojqCUJ_9BUzsvqTPPm1wUPD6Y3Lb63PlZm\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0329.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">I have been using the Kingsford hickory, oak, and cherry pellets a good bit this summer. My typical go to on wood smokers is a hickory-cherry blend so this just makes sense. I also like Grilla&#8217;s oak-hickory-cherry blend.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh3sh04JV5GnjDuVmQxGPN5KjP0f-tvXtUUeLnvCUsi0XcDXCGX3JpaZIft_hrT2e_LyUWeGsWvZ2toxFepagNPa4hMt49T5oGcHcQqOg7b1CyM7fVGFX_M-TSixqVP8wzdUIYXTl5ZW4qV4-lHU7czKxwmyu3wvgACovILE0TjCJl92XFlopIGbfRY\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0521.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Double smoked cajun sausage on the Oklahoma Joe's Rider dlx\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh3sh04JV5GnjDuVmQxGPN5KjP0f-tvXtUUeLnvCUsi0XcDXCGX3JpaZIft_hrT2e_LyUWeGsWvZ2toxFepagNPa4hMt49T5oGcHcQqOg7b1CyM7fVGFX_M-TSixqVP8wzdUIYXTl5ZW4qV4-lHU7czKxwmyu3wvgACovILE0TjCJl92XFlopIGbfRY\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0521.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">First I gave the smoked Cajun sausage a second smoke, just for good measure.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoQluFg4OGqsmxgLMUEQN6Casi04-vUCZ_AT5QxqlvpAroU2VWyFB8qkh3kvtwn6jsE6MC49sYFnyzaJDcIl5fARukvy7MoV3GTNcL7f1w8kNnbksARxn6SzWtGiP3OnD5ep02wq7SRnUHbJG80yAeABQgRveVTgw2YZAOwAnb8BmXqVoI2d_afBUg\/s536\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0321.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"My go-to for smoked sausage is Conechuh Cajun Smoked Sausage.\" border=\"0\" data-original-height=\"536\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoQluFg4OGqsmxgLMUEQN6Casi04-vUCZ_AT5QxqlvpAroU2VWyFB8qkh3kvtwn6jsE6MC49sYFnyzaJDcIl5fARukvy7MoV3GTNcL7f1w8kNnbksARxn6SzWtGiP3OnD5ep02wq7SRnUHbJG80yAeABQgRveVTgw2YZAOwAnb8BmXqVoI2d_afBUg\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0321.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">My go-to for smoked sausage is Conechuh Cajun Smoked Sausage.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh8i-9wCq2AFPXrtpBdvz8XlE7bod2VnH4K9Oh-2szR8P4vQbpJq0GPZKytEE0NF9efZ7Y0LhrI-9yFCqlvr1qrkK6TWjG4BFM6OncaI_AXGRJdELbR9A5sdmhpJfmsjCa2qPI7XtHtdbiMM2Ie0ZEv78CijJMd0xHGK0EQ_JG0TuwNvHgemHU0WYrP\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0522.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"While the sausage was smoking, I took advantage of the Rider's bountiful room. I preheated the skillet for the chicken, the veggie wok, and melted the butter.\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh8i-9wCq2AFPXrtpBdvz8XlE7bod2VnH4K9Oh-2szR8P4vQbpJq0GPZKytEE0NF9efZ7Y0LhrI-9yFCqlvr1qrkK6TWjG4BFM6OncaI_AXGRJdELbR9A5sdmhpJfmsjCa2qPI7XtHtdbiMM2Ie0ZEv78CijJMd0xHGK0EQ_JG0TuwNvHgemHU0WYrP\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0522.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">While the sausage was smoking, I took advantage of the Rider&#8217;s bountiful room. I preheated the skillet for the chicken, the veggie wok, and melted the butter.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0a31wVDgTXIGlU2X-oQsUZXOFpnR_eoMk3Hy-UWu66p3RolF-pB9XDMmL_1r593wPGsXaOQbYJr2mHSuiWHydtq-dPZx7JQRhLSsy74qsiIY37LP4UQVh-_-rF1JS0xT9o2e4LuS50dlsvLHQJue3tzWHp-GaGyapzRiR-prZIHKLS_QSJ4UI7rjR\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6435.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0a31wVDgTXIGlU2X-oQsUZXOFpnR_eoMk3Hy-UWu66p3RolF-pB9XDMmL_1r593wPGsXaOQbYJr2mHSuiWHydtq-dPZx7JQRhLSsy74qsiIY37LP4UQVh-_-rF1JS0xT9o2e4LuS50dlsvLHQJue3tzWHp-GaGyapzRiR-prZIHKLS_QSJ4UI7rjR\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6435.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">I cooked the peppers and onions until they were tender and had a bit of char on the edges. Lakeside just used peppers but I liked the idea of using onions too.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSAJC9fdEmY7qjj2ERmVaVCbQA2XFlvnc9OizfTEtdSNuTf1yLv47G8Igp62B3OsvVXCY_qbxAzXZHxiax74A8iQWjhvv3fbU6KafgmtnbD-UhNxHfJP4uuiQFjsxnqwYU79C_tCEdn2xVe_BtkoOxXauYfqhrU0YgdcyAEUHiEKK9Uu1YMIgWiq2s\/s600\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6451.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"The thermapen IR can give readings for both internal food and surfaces.\" border=\"0\" data-original-height=\"600\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSAJC9fdEmY7qjj2ERmVaVCbQA2XFlvnc9OizfTEtdSNuTf1yLv47G8Igp62B3OsvVXCY_qbxAzXZHxiax74A8iQWjhvv3fbU6KafgmtnbD-UhNxHfJP4uuiQFjsxnqwYU79C_tCEdn2xVe_BtkoOxXauYfqhrU0YgdcyAEUHiEKK9Uu1YMIgWiq2s\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6451.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">High heat is key to blackening food so give your cast iron plenty of time to preheat. I make sure my skillet is ready by using the non-contact thermometer on my Thermapen-IR. This Thermapen gives both super-fast internal temperature readings and surface temperature readings; it is indispensable if you use a griddle or skillets often.<br \/><a href=\"https:\/\/www.thermoworks.com\/thermapen-ir\/?tw=NIBBLEMETHIS\">Thermoworks Thermapen-IR [Affiliate Link]<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhTk_o3eOlnILPzhZdSW46i8BzdG7BDhJ-DQSMOtmzoymXLDAH95xF8fWUgicTX_R2y5bqdZf9XqSy6sSnmUhl44u4TLRmscqjN1D6JMU5mrdKmuaHZ53TDTnSwmM8dmRJwrPW17mtUfrclfgxsfgXWDteZNgkKCnWWXga99sGCw13xalVHwYnGGdLb\/s556\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6329.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Lodge melting pot is great for sauces and butter\" border=\"0\" data-original-height=\"556\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhTk_o3eOlnILPzhZdSW46i8BzdG7BDhJ-DQSMOtmzoymXLDAH95xF8fWUgicTX_R2y5bqdZf9XqSy6sSnmUhl44u4TLRmscqjN1D6JMU5mrdKmuaHZ53TDTnSwmM8dmRJwrPW17mtUfrclfgxsfgXWDteZNgkKCnWWXga99sGCw13xalVHwYnGGdLb\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6329.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Our friend and partner-in-crime, Kim from It&#8217;s All So Yummy Cafe gave me this killer Lodge small pot. It&#8217;s perfect for warming sauces or in this case, melting butter on the grill.<br \/><a href=\"https:\/\/amzn.to\/3Kj4KMU\">Lodge Cast Iron Melting Pot [Affiliate Link]<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxSbA4cJk6EfwcPYqDj3uGwnl_FhYmGG-kntlUaw2kQOSgfV1SQkD1E8jZF_EvGjv0lqiQifrL2_HEHkKJZFt1zN9AVjTGRJV55qYPr3tExYmy0XMcXlDXM0i9Vj7GKVnpY5csUy55RRiir_U-Rvh1WFe7MMqdJuw5DbQntzkMZxONsWIyRSTjtn6P\/s721\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6425.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"You want the milk fats and solids so don't clarify the butter.\" border=\"0\" data-original-height=\"721\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxSbA4cJk6EfwcPYqDj3uGwnl_FhYmGG-kntlUaw2kQOSgfV1SQkD1E8jZF_EvGjv0lqiQifrL2_HEHkKJZFt1zN9AVjTGRJV55qYPr3tExYmy0XMcXlDXM0i9Vj7GKVnpY5csUy55RRiir_U-Rvh1WFe7MMqdJuw5DbQntzkMZxONsWIyRSTjtn6P\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6425.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Typically when I melt butter, I clarify it by skimming off the fat and solids but not in this case. You WANT the fats and solids for blackening.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg6ACcE8XwSekKlExawbt7tWO09DNQIRmhND7ddzkMIzeOJXzbimL_pHJB59U8jpcWM0iXLJjmNDugyXUoWKQ9IlBh8D79dRMc-9U_MTX20BJxW8OfmZu8nVLfs3mSonmlnON-3SzN6vvL_jZv9eK_VvhIrUKMDeMpBKfcfydSd42ATxsRggxHqi4HG\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6342.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg6ACcE8XwSekKlExawbt7tWO09DNQIRmhND7ddzkMIzeOJXzbimL_pHJB59U8jpcWM0iXLJjmNDugyXUoWKQ9IlBh8D79dRMc-9U_MTX20BJxW8OfmZu8nVLfs3mSonmlnON-3SzN6vvL_jZv9eK_VvhIrUKMDeMpBKfcfydSd42ATxsRggxHqi4HG\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6342.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Meat Church Holy Voodoo isn&#8217;t a blackening seasoning per se, but it absolutely works as one.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjx6ymHwUgz5JXOkeFew1v1xeRtq_l_iLiSCmQ0DbV6l8KsUcP3sPsmUCpIc7au195bHUaz3YYjNwSPraPo1iwsnBTz2vf0j_G3X63l4mx6bpm_KJw_DPzoHh3at1AjN0a7Pwl5jg0PkgoaSrXaL2YsbOUn1lRCEA5rbrnr9o2C9q6U5DxfPaWWXyzl\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0340.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"After tying the recipe both ways, I decided that boneless skinless chicken thighs were a better option than BLSL breast halves. They have more flavor and handle the high heat better.\" border=\"0\" data-original-height=\"375\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjx6ymHwUgz5JXOkeFew1v1xeRtq_l_iLiSCmQ0DbV6l8KsUcP3sPsmUCpIc7au195bHUaz3YYjNwSPraPo1iwsnBTz2vf0j_G3X63l4mx6bpm_KJw_DPzoHh3at1AjN0a7Pwl5jg0PkgoaSrXaL2YsbOUn1lRCEA5rbrnr9o2C9q6U5DxfPaWWXyzl\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0340.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">After tying the recipe both ways, I decided that boneless skinless chicken thighs were a better option than BLSL breast halves. They have more flavor and handle the high heat better. I pat them dry and then brush them with melted butter for the binder and oil.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivUPXKIFnkF6tcPWx5JMEmwUYkjp9IxUpegtU2qpcdD6a3yGeBNlgXHRDo7Zue3HYxeWOMic1y41FI0Di9rb8vtWPH0QJU8map4HRUFSDGAGM7i0AKjxijZJOr-7-OaeQFyge1kcGyEZfxtxRI5Nb-WPzBt_qZuYrxThL2NZo5XQpRmqwUD_eWwMyI\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6441.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivUPXKIFnkF6tcPWx5JMEmwUYkjp9IxUpegtU2qpcdD6a3yGeBNlgXHRDo7Zue3HYxeWOMic1y41FI0Di9rb8vtWPH0QJU8map4HRUFSDGAGM7i0AKjxijZJOr-7-OaeQFyge1kcGyEZfxtxRI5Nb-WPzBt_qZuYrxThL2NZo5XQpRmqwUD_eWwMyI\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6441.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">I didn&#8217;t measure but I did lay down a heavy coat of the seasoning. This with the butter is what will form your crust.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiCxwCi1a2QiPrLKukh_SyA4uEm47TttU3FzGUvZcJTTcdQMPz18QCCg3WiRcG5CR-6RBuTpzJwMBY0n2IKHbVL3miR_Sfte_oi59S9vZJ-Hrs4ZcZ8c8ZV4FrtkySUKjXpp_vpVmfbKhMJueojBAnw11k3AIEWBKq12xvdcIa8aUrSkM7olg4EnrYd\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0531.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiCxwCi1a2QiPrLKukh_SyA4uEm47TttU3FzGUvZcJTTcdQMPz18QCCg3WiRcG5CR-6RBuTpzJwMBY0n2IKHbVL3miR_Sfte_oi59S9vZJ-Hrs4ZcZ8c8ZV4FrtkySUKjXpp_vpVmfbKhMJueojBAnw11k3AIEWBKq12xvdcIa8aUrSkM7olg4EnrYd\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0531.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Blackening food SHOULD throw off a lot of smoke, which is a primary reason a lot of people cook it outside. If cooking it inside, you might want to temporarily disarm your smoke alarms.\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4Tcu0vVT12725LJhJ8QD9OXFe-KgPcUWO19O6IcYrWZXqHKbb6LoK6F-FEmZeqmqpzUoyZ91ozRWbmR8XpxmOFPKYbY27RTZ75zs6q25BBNc5k4rDDN_OtDcN84QbhWJ2dthZxRyPze5sK65tuIW8k1QogKLzMtnBgXBW2WJycCD4c0CyLjcQcVp4\/s630\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6362.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"630\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4Tcu0vVT12725LJhJ8QD9OXFe-KgPcUWO19O6IcYrWZXqHKbb6LoK6F-FEmZeqmqpzUoyZ91ozRWbmR8XpxmOFPKYbY27RTZ75zs6q25BBNc5k4rDDN_OtDcN84QbhWJ2dthZxRyPze5sK65tuIW8k1QogKLzMtnBgXBW2WJycCD4c0CyLjcQcVp4\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6362.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Like I said, I have tried this dish with chicken breasts. It was still good; thighs are just more forgiving.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjE3RjxAhDKP8d0l_ZW7S_JAl5G5H5sd3nu-TLcizpPutoNBpNQa3wzQ-KRQMBaxrvn7Z8RidPtNkF69RdYD7xU2GMDqGchNJEYp-fOO7HsI5knxoSSzA7Di59tipdluBCP4Wmusfslau-an8x66FrBbCZ5tEW8hImXVi-LxmuhNuehtlsxFn2nIi5G\/s755\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6466%20IG%20story.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Blackened chicken on the grill\" border=\"0\" data-original-height=\"755\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjE3RjxAhDKP8d0l_ZW7S_JAl5G5H5sd3nu-TLcizpPutoNBpNQa3wzQ-KRQMBaxrvn7Z8RidPtNkF69RdYD7xU2GMDqGchNJEYp-fOO7HsI5knxoSSzA7Di59tipdluBCP4Wmusfslau-an8x66FrBbCZ5tEW8hImXVi-LxmuhNuehtlsxFn2nIi5G\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6466%20IG%20story.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">I&#8217;m crushing that crust! That&#8217;s the black gold you want. Not burned but absolutely dark.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0sIU4sbAO8Nz5Tm2zwPRZphdkcLMVTKVZxI08VDd0HOnRiiDEGZ0hWRP0e9C2SyEMmg2WwXsJQj-pzo79MpcJOv30Nu5hDUOOHQ7QLyp_7yJGLxbKOSGqTIyIxTIjsRpo4HbEPcVJgcKHHvkTmafxwW25yeYPTMxy9KTuGSRdSpXfg8b1lraI372M\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6464.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0sIU4sbAO8Nz5Tm2zwPRZphdkcLMVTKVZxI08VDd0HOnRiiDEGZ0hWRP0e9C2SyEMmg2WwXsJQj-pzo79MpcJOv30Nu5hDUOOHQ7QLyp_7yJGLxbKOSGqTIyIxTIjsRpo4HbEPcVJgcKHHvkTmafxwW25yeYPTMxy9KTuGSRdSpXfg8b1lraI372M\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6464.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">These thighs also make amazing blackened chicken sliders.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqmfSVDyuUocQ6wCaFWe4-yhA5qKtUrMrfHmOgNX1eHe_kKbe3BNGaC-H3BmpT8-hVBEVtpm5ecfrfMKnSlL3-RJ86PAY-qeCXKz8Wc5usFzYuw2HQzib-T6LSwFm2x6XXEc8NYMvU_I9pD1u4-_WKBeR9FF0HG0DYyHtiBZBknkW4fdCghIyAsEUW\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0556.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" alt=\"Checking the internal temp using my Thermapen IR\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqmfSVDyuUocQ6wCaFWe4-yhA5qKtUrMrfHmOgNX1eHe_kKbe3BNGaC-H3BmpT8-hVBEVtpm5ecfrfMKnSlL3-RJ86PAY-qeCXKz8Wc5usFzYuw2HQzib-T6LSwFm2x6XXEc8NYMvU_I9pD1u4-_WKBeR9FF0HG0DYyHtiBZBknkW4fdCghIyAsEUW\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0556.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">I pull my thighs at a much higher temp than I do for breasts. I aim for 170 for thighs whereas I do 160f for chicken breasts.\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjqJPs7KpfTUJElcueEdnhyCClm5G38MZ8F6_WCBoUh8aYFQMabKXir2C8wv9wBAJ07rYShdROaOvoqA988cCa0lm2qDpllVoynWbs2gIZ2KEx9sh_DgLVnZA7wznmpTNdnKN5wAzNZ0o1pvUsReCy-KilUzW75vq5Ij9LQ6HtVlyOoghKR9bmHJJQV\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0396.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"333\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjqJPs7KpfTUJElcueEdnhyCClm5G38MZ8F6_WCBoUh8aYFQMabKXir2C8wv9wBAJ07rYShdROaOvoqA988cCa0lm2qDpllVoynWbs2gIZ2KEx9sh_DgLVnZA7wznmpTNdnKN5wAzNZ0o1pvUsReCy-KilUzW75vq5Ij9LQ6HtVlyOoghKR9bmHJJQV\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0396.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">As the smaller thighs got done first, I would shuffle them to the upper rack to stay warm.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhD0-RwYD21j-e8Xu_9ge73ApYo_tpoGIRTceqCJXS8eTdcZcXyl7AKLnNC90_BqK68SjMmiWYD5UpeoKcV3-5wbjfE9XWPam_JdJgs0gKuMWy3rTUc7lxS6YFGhzCICvuVO05bdzqxRlpJiOVrGvfKtQSkQ7opKqEVaqwnE2ang6ZkzxRKF3wlowgn\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6396.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"366\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhD0-RwYD21j-e8Xu_9ge73ApYo_tpoGIRTceqCJXS8eTdcZcXyl7AKLnNC90_BqK68SjMmiWYD5UpeoKcV3-5wbjfE9XWPam_JdJgs0gKuMWy3rTUc7lxS6YFGhzCICvuVO05bdzqxRlpJiOVrGvfKtQSkQ7opKqEVaqwnE2ang6ZkzxRKF3wlowgn\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6396.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Here&#8217;s the dish that I made the first time, using chicken breasts&#8230;<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi-_OQs5yhP3ZbTzh3Z1tFlEskjKUVV1PFQSwoO3QLxuNs7At7BcoZsW6gpLnZ3Iu5YfwWHZB4DBPkDJsZzj6T-5VnqqAd_3Iq65Xv6wX8B78Vji09gk30Yb9-HhSrFVFB_9KRBfO7aZlPZ4wjp2Rs70UIKtjgB1BjvUuc6DqGfIbNizNZb1z3mfOCM\/s500\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0422.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi-_OQs5yhP3ZbTzh3Z1tFlEskjKUVV1PFQSwoO3QLxuNs7At7BcoZsW6gpLnZ3Iu5YfwWHZB4DBPkDJsZzj6T-5VnqqAd_3Iq65Xv6wX8B78Vji09gk30Yb9-HhSrFVFB_9KRBfO7aZlPZ4wjp2Rs70UIKtjgB1BjvUuc6DqGfIbNizNZb1z3mfOCM\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0422.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">&#8230;and thighs. We definitely liked the thighs better. I also didn&#8217;t develop my roux long enough so my cream sauce was woefully pale on the first attempt.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOeCIln_oRHfCBAMYXCdIVmoUJAhH-931UqTYUkdr-pFSXvefqKkpMTX9CUpm73sP6c9yWoRJun_WTd5jeaEy8_Ku3kL2N6Z_o0ia8SDGdI6yVb23l9PHF2pq63vAcNz8sTcgfhYgDvSlgJq-yTwo4NdyMQBl6hyG5v3Gwx6eK37Thf8Smu0R2zKTE\/s544\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6488.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"544\" data-original-width=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOeCIln_oRHfCBAMYXCdIVmoUJAhH-931UqTYUkdr-pFSXvefqKkpMTX9CUpm73sP6c9yWoRJun_WTd5jeaEy8_Ku3kL2N6Z_o0ia8SDGdI6yVb23l9PHF2pq63vAcNz8sTcgfhYgDvSlgJq-yTwo4NdyMQBl6hyG5v3Gwx6eK37Thf8Smu0R2zKTE\/s16000\/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6488.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">The final result was a home run, one of the best meals I have made this year. So much flavor, a building heat, diverse textures, and the Voodoo cream sauce was &#8220;George Takei Oh My&#8221; good.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>[FTC Standard Disclosure] We received no compensation for this post. Any links which may earn us a commission will be tagged [Affiliate Link]. I recently had this dish at Lakeside Tavern in Knoxville and liked it so much that I decided to recreate it at home. It is blackened chicken breast, and andouille sausage smothered [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":258112,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[93142,8791,2572,11756,62285],"dealstore":[],"offerexpiration":[],"class_list":["post-258111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-blacken","tag-chicken","tag-fish","tag-grill","tag-scallops"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How I Blacken Chicken on the Grill (or fish, scallops, etc) - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=258111\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How I Blacken Chicken on the Grill (or fish, scallops, etc) - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"[FTC Standard Disclosure] We received no compensation for this post. Any links which may earn us a commission will be tagged [Affiliate Link]. I recently had this dish at Lakeside Tavern in Knoxville and liked it so much that I decided to recreate it at home. It is blackened chicken breast, and andouille sausage smothered [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=258111\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-26T15:08:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/05\/Lakeside20Tavern20Blackened20Chicken20and20Sausage20DSC_6486.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=258111#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=258111\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"How I Blacken Chicken on the Grill (or fish, scallops, etc)\",\"datePublished\":\"2025-05-26T15:08:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=258111\"},\"wordCount\":1499,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=258111#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/05\/Lakeside20Tavern20Blackened20Chicken20and20Sausage20DSC_6486.jpg\",\"keywords\":[\"Blacken\",\"CHICKEN\",\"Fish\",\"Grill\",\"Scallops\"],\"articleSection\":[\"Barbecue\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=258111#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=258111\",\"url\":\"https:\/\/fivemor.com\/?p=258111\",\"name\":\"How I Blacken Chicken on the Grill (or fish, scallops, etc) - 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