Cajun Chicken Breasts

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, combine the minced garlic, chopped parsley, cayenne pepper, salt, and white wine vinegar to create the marinade.

   Ca. 3 min.

2. 2

   Add the chicken breasts to the bowl and turn them until they are thoroughly coated with the marinade.

   Ca. 2 min.

   Kokkens note: Using tongs can help coat the chicken evenly without getting your hands messy.

3. 3

   Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or up to 4 hours for more flavor.

   Ca. 2 t.

   Kokkens note: Do not marinate for more than 4 hours as the vinegar can start to break down the texture of the chicken.

4. 4

   When ready to cook, add the vegetable oil to a large skillet and place it over medium-high heat until shimmering.

   Ca. 2 min.

   Kokkens note: Ensure the pan is hot before adding the chicken to get a good sear.

5. 5

   Carefully place the marinated chicken breasts in the hot skillet, leaving some space between them.

   Ca. 1 min.

   Kokkens note: Cook in batches if necessary to avoid overcrowding the pan, which can steam the chicken instead of searing it.

6. 6

   Cook for 5-7 minutes on the first side until golden brown and easily released from the pan.

   Ca. 6 min.

7. 7

   Flip the chicken and cook for another 5-7 minutes, until cooked through and the internal temperature reaches 74°C (165°F).

   Ca. 6 min.

   Kokkens note: Using an instant-read thermometer is the best way to ensure the chicken is cooked perfectly without being dry.

8. 8

   Remove the chicken from the skillet and transfer to a cutting board to rest for 5 minutes before slicing or serving.

   Ca. 5 min.

   Kokkens note: Resting allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.