How long does it take to make Blackened Chicken with Spiced Honey‑Butter Sauce and Fresh Wedge Salad?

About 1 hour in total: 20 minutes of prep and 40 minutes of cooking.

Blackened Chicken with Spiced Honey‑Butter Sauce and Fresh Wedge Salad

Name: Blackened Chicken with Spiced Honey‑Butter Sauce and Fresh Wedge Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 piece whole chicken; 2 tbsp black pepper; 1 tbsp cumin; 1 tbsp coriander; 1 tbsp chilli powder; 1 tbsp paprika; 1 tbsp salt; 2 tbsp olive oil; 6 piece shallots; 2 tbsp butter; 4 piece garlic cloves; 3 tbsp red wine vinegar; 2 tbsp honey; 4 piece gem lettuce; 1 bunch dill; 1 bunch parsley; 1 piece lemon; 6 tbsp yogurt; 2 tbsp tahini; 100 ml extra virgin olive oil; 1 piece spring onion; to taste sesame seeds; to taste chilli flakes; 2 tbsp water; 1 tbsp reserved spice mix; 2 piece garlic cloves; to taste salt; drizzle extra virgin olive oil; to taste dill

A whole spatchcocked chicken is blackened with a fragrant spice blend, then finished in the oven with caramelised shallots. It is served with a bright herb‑yogurt dressing on crisp lettuce wedges and a sweet‑spicy honey‑butter pan sauce.

Maker: Sprout & Co

From: Instagram(view original)

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Blackened Chicken with Spiced Honey‑Butter Sauce and Fresh Wedge Salad

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Prep Time

20 min

Cook Time

40 min

Servings

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Cooking context

1 hr estimated total time for 4 servings.

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Dinner Chicken Salad Spicy

Ingredients

1 piece whole chicken
2 tbsp olive oil
6 piece shallots

Spice Mix

2 tbsp black pepper
1 tbsp cumin
1 tbsp coriander
1 tbsp chilli powder
1 tbsp paprika
1 tbsp salt

Dressing

1 bunch parsley
1 bunch dill
0.42 cup extra virgin olive oil
2 tbsp tahini
2 piece garlic cloves
1 piece lemon
2 tbsp water
6 tbsp yogurt
to taste salt
drizzle extra virgin olive oil

Pan Sauce

2 tbsp butter
2 piece garlic cloves
1 tbsp reserved spice mix
2 tbsp honey
3 tbsp red wine vinegar

Wedge Salad

4 piece gem lettuce
1 piece spring onion
to taste sesame seeds
to taste chilli flakes
drizzle extra virgin olive oil
to taste salt
to taste dill

Instructions

1
1. In a small bowl combine black pepper, cumin, coriander, chilli powder, paprika and salt; stir to form a uniform spice mix. Set aside 1 tbsp for the pan sauce and keep the rest for seasoning the chicken.
2
2. Pat the spatchcocked chicken dry, then rub the remaining spice mix evenly over both sides of the bird.
3
3. Pre‑heat a large oven‑proof skillet over medium heat and add 2 tbsp olive oil. When the oil shimmers, place the chicken skin‑side down and sear for about 7 minutes, or until the skin is deeply browned and crisp.
4
4. Flip the chicken, sear the flesh side for an additional 3 minutes, then remove the bird from the pan and set aside on a plate.
5
5. Reduce the heat to medium‑low, add the sliced shallots cut‑side down to the same pan and let them caramelise for 3‑4 minutes, stirring occasionally.
6
6. Return the chicken to the skillet, skin‑side up, and transfer the pan to a pre‑heated oven at 392°F (392°F). Roast for 30 minutes, or until the internal temperature reaches 167°F (165°F) and the juices run clear.
7
7. While the chicken rests, prepare the green yogurt dressing: blend parsley, dill, 100 ml extra‑virgin olive oil, tahini, the minced garlic cloves, lemon juice and 2 tbsp water until smooth. Fold the blend into the yogurt, season with salt to taste and drizzle a little extra olive oil for shine.
8
8. Ice‑bath the lettuce wedges in a bowl of cold water for 1‑2 minutes, then drain and pat dry. Toss the wedges with the yogurt dressing, then garnish with sliced spring onion, sesame seeds, chilli flakes, a drizzle of extra olive oil, a pinch of flaky salt and additional dill if desired.
9
9. Make the pan sauce: return the skillet (still hot) to the stovetop, add 2 tbsp butter and the sliced garlic cloves. Cook, stirring, for 2 minutes until the garlic turns golden and fragrant, scraping up any browned bits.
10
10. Remove the pan from the heat, stir in the reserved 1 tbsp spice mix, then whisk in honey and red wine vinegar until the sauce is glossy.
11
11. Slice the rested chicken into serving portions, arrange on a platter with the caramelised shallots, and drizzle generously with the honey‑butter pan sauce.
12
12. Serve the chicken alongside the fresh wedge salad, allowing guests to add extra salt, chilli flakes or olive oil to taste.

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