Blackened Chicken Breasts

While I'm thinking about yummy, spicy chicken sandwiches, here's another favorite from the past which we haven't made in way too long! 

1½ lbs. boneless, skinless chicken breasts

6 sandwich rolls, split and lightly toasted

Spray oil or low-fat margarine

Spice mix:

2 tsp. paprika

1 tsp. onion powder

1 tsp. garlic powder

¼ tsp. cayenne pepper

½ tsp. white pepper

½ tsp. black pepper

½ tsp. salt

½ tsp. dried thyme leaves

½ tsp. dried oregano leaves

Place chicken breasts, one at a time, inside a plastic zip-top bag and beat with a meat mallet to about a 1/2 inch thickness.  Using a pastry brush, gently baste each piece of chicken with melted margarine, or spray with light coating of oil.  Coat each piece of chicken with 1 tablespoon of spice mix.  The mixture is hot and spicy (!), so adjust to taste of each person.  Grill chicken, basting after turning once.  Grill about 3 minutes on each side, or until no longer pink in the middle.  You may also cook in a non-stick skillet in hot oil over medium heat.  Serve on sandwich rolls spread with a little low-fat margarine or mayonnaise.

Wanita's Marinade for Grilled Chicken

This recipe is as simple as it gets.  I got it from a friend in Pennsylvania who had to translate the ancient hand-written copy handed down the generations in her family.  She substituted butter for the margarine and decided that the vinegar called for must be white vinegar, since that's all anybody used back then.  She also wisely chose to allow the marinade to cool before pouring it over the chicken.  I'm adding to the quantity of chicken, since this goes pretty far.  For the overnight bit, you may keep it in a covered bowl or put it all into a couple of gallon-size zip-closure bags.

As far as grilling instructions go-- you're on your own.  When we had a gas grill we cooked this over a nice low flame to avoid burning it outside before it cooked through to the inside.  I'm now struggling to re-learn using a charcoal grill.  I think "patience" must be key....