• Nick


Updated: Aug 21, 2019

Leave it to Martha Stewart to come up with the easiest, quickest, most delicious blackened chicken. There is a God, her name is Martha.

One day I hope to be sharing a meal, a joint, or a cell with her. GOALS.

The recipe called for bone-in, skin on chicken breasts, but here I am on Labor Day @ the Grocery Store. Who shops on Labor Day? I do..and like 1,000 other people @ Stop & Shop. What a mess. …

I ended up buying an already cut packaged whole chicken - which is just a waste of money. You can just hand the butcher a whole chicken and they will cut it up for you and rewrap it [mine have always done this, but maybe some are just mean?]. I didn't want to be in the store one more second, so I grabbed one and ran. I ended up really liking the legs and wings, since they had more spice rub per bite. When I do this again, I plan to add a whole package of legs.


  • 2 Tablespoons Olive Oil

  • 2 teaspoons Paprika

  • 3 teaspoons kosher salt

  • 1 teaspoon cayenne pepper

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 2 garlic cloves, minced

  • 4lb Whole chicken, cut into smaller pieces

  • Can also use bone in breast, or just drumsticks

Set up a grill for indirect cooking over medium-high. Clean and lightly oil hot grill. In a bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken, like really rub.

Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 35 to 40 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.

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