Blackened Chicken

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 Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 Tbsp unsalted butter
• 2 Tbsp of Rub Höuse No. 12 Creole Blend (Rub Höuse  Cajun Blend if you like it spicier)  OR (Rub Höuse No. 2 Sweet Heat would work excellent also).

Instructions: 

1. Preheat grill to high heat and place cast iron on the grill to preheat. Pan needs to be very hot.
2. Pound each chicken breast down to about 1/2 inch thickness - they will cook a little faster if they are thinner.
3. In a microwave safe dish, melt butter and add spices.
4. Coat each chicken piece in the butter/spice mixture and place directly into the hot cast iron pan. There is no need to coat the pan with cooking oil. The quick cooking and high heat should prevent sticking if your cast iron is properly seasoned.
5. Cook about 2-3 minutes on each side until outer mixture is charred and chicken is cooked through. There should be a lot of smoke during the cooking process.
6. Be EXTREMELY careful handling the pan on the grill - use very thick oven mitts or hot pads when handling the pan. Allow pan to cool completely before moving it to another surface.

Ingredients for the Fajitas

• 1 lb Boneless, skinless chicken breast
• 1 Medium red onion, sliced
• 2 Bell peppers, sliced (any color)
• 1 cup Fresh pineapple chunks
• Tortillas for serving
• Olive oil for cooking

Ingredients for the Marinade:

• 1 Tbsp Rub Höuse Caribbean Delight or 
  • Rub Höuse #19 Mediterranean Blend
• 1/3 cup fresh lime juice 
• 1 Tbsp olive oil

Instructions:  

1. Combine Rub Höuse blend of your choice, lime juice and olive oil and mix well.  Add chicken breasts.  Cover and refrigerate up to 30 minutes.
2. Heat your griddle, or grill to medium-high.  Cook chicken breasts, along with marinade about 7 minutes per side or until done.  Set aside.
3. Add a splash of olive oil to the griddle.  Cook onions, peppers, and pineapple until browned and softened.  Slice chicken as desired and add to griddle to heat through.
4. Serve with Mango Salsa, sour cream, avocado slices and fresh tortillas.

Ingredients 

• 4 boneless, skinless chicken breast (about 4 oz each)
• 2 Tbsp olive oil
• 1 Tbsp fresh squeezed lemon juice
• 2 Tbsp of Rub Höuse No.19 Mediterranean or Rub Höuse No.9 Memphis or the Rub Höuse No.8 Lemon Pepper. 
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NOTE:  All three of our blends run on Herbs de Province which we blend in house using Organic Thyme, Basil, Rosemary, Tarragon, Savory, Marjoram and Oregano so basically Herbs de Province is a French blend of beautiful herbs combined correctly that we use very often in many of our blends along with Fines Herbs which is another beautiful French Blend we blend and use very often.

Instructions:   

1. Prepare grill to med/high heat.
2. In a small bowl, stir together the olive oil, lemon juice and the Rub Höuse Blend of your choice.
3. Pour herb mixture on chicken breasts - coating each one thoroughly.
4. Sit chicken in refrigerator for at least 20 minutes to marinate and infuse flavors.
5. Grill the chicken over med/high heat for 8 to 10 minutes on each side until chicken is cooked through and juices run clear.

 To prepare in the oven: Follow the same directions for marinating. Preheat oven to 350 degrees. Bake, uncovered for 25 to 30 minutes until chicken is cooked through 

 Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup low fat buttermilk or fat free plain yogurt
• 1 cup cornmeal
• 1 1/2 - 2 Tbs of Rub Höuse Cajun Blend or if you want less heat go with Rub Höuse No. 2 Sweet Heat or the Rub Höuse No. 12 Creole Blend 
  

Instructions: 

1. Mix the milk and the lemon juice together to make a marinade.
2. Place the chicken in a shallow nonmetal dish, and pour the milk marinade or yogurt over the chicken.
3. Turn the pieces to coat, cover, and refrigerate for at least 1 hour up to 8 hours.
4. Preheat oven to 400 F.
5. Add cornmeal,  Rub Höuse Blend of choice to a small plastic bag, seal the bag and shake to mix.
6. Take chicken breasts one at a time and put into bag and shake to coat.
7. Discard excess cornmeal and milk marinade.
8. Coat a large baking sheet with nonstick cooking spray and place the chicken on the pan.
9. Lightly spray each piece of chicken with nonstick cooking spray. (Optional)
10. Bake for 50-60 minutes or until chicken juices run clear and internal temperature of meat is 165 degrees.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup yellow onion, chopped
• 1/2 cup green onion, chopped
• 1/4 cup olive oil
• 1/4 cup canola oil
• 1 1/2 cup white vinegar
• 1 cup orange juice
• 1/2 cup lime juice
• 1-2 Tbsp Rub Höuse No.18 Jamaican Jerk Seasoning

Instructions:

1. Combine ingredients from yellow onions through Rub Höuse No. 18 Jamaican Jerk Seasoning.  Mix well, then add chicken.
2. Marinate chicken 2-3 hours or overnight in jerk seasoning mixture.
3. Remove chicken from marinate, throw out left over marinade.
4. Pat chicken dry with paper towels.
5. Preheat grill to medium high, direct heat.
6. Grill Chicken turning occasionally until chicken is no longer pink and juices run clear, about 45 minutes.  Internal temperature should reach 165 degrees.
7. Serve immediately.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into cubes
• 1 20oz can pineapple chunks in 100% pineapple juice, separate juice from pineapple into another bowl.
• 1 Tbsp of Rub Höuse No.18 Jamaican Jerk Seasoning
• 2 medium bell peppers, seeded and cut into cubes

Instructions:

1. In a glass dish, combine pineapple juice and Rub Höuse No.18 Jamaican Jerk Seasoning.  Mix well
2. Add chicken, and mix making sure that all chicken pieces are coated with the marinade.
3. Let chicken marinate for at least an hour or overnight.
4. Preheat grill to medium high, direct heat.
5. Carefully thread bell peppers, pineapple and chicken onto skewers.
6. Discard remaining marinade.
7. Place the skewers on a clean grill and cook 5-6 minutes per side, or until chicken is fully cooked and registers 165 degrees on a meat thermometer.
8. Remove skewers from grill, let the meat rest about 5 minutes and serve.