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Next up!
Blackened Chicken with honey grilled asparagus w/ Rye bread
1 Loaf of Rye Bread (or whatever bread you like really)
3-4 large, boneless, skinless chicken breasts
1 bundle of fresh asparagus from your favorite produce stand or the grocery if you must....
1 bottle of honey (from your local bee keeper if possible)
1 teaspoon of salt (sea salt MAKES this go POW!)
1 shaker of my secret blackening powder
Prep before leaving the to the track, make the blackening powder.
In a zip lock sammich baggy mix the following and shake until well mixed (about 30 seconds)
2 tablespoons of salt
1 ½ teaspoon of garlic powder
1 ½ teaspoon of black pepper
1 teaspoon of white pepper
1 teaspoon of onion powder
½ teaspoon of cayenne pepper
½ teaspoon of paprika
Transfer the mix into a shaker for transport
Wash asparagus and place into zip lock baggy ready for transport/cooking
Prep at the track
Preheat grill to 500 degrees then turn down to med-high heat (375 degrees or so)
Put chicken on grill and shake blackening powder onto chicken, how much is up to your taste
Flip chicken and shake more blackening powder onto the other side of the chicken
Finish cooking check until juices run clear
When the chicken is about half way done, place asparagus on the grill and sprinkle with salt. (Ensure the raw chicken and asparagus never touch)
The asparagus will take about 10 mins to cook tender crisp. (Do no put directly on flame)
With about 2 mins of cook time left, drizzle some honey on the asparagus and roll to coat (Do not burn the honey, it tastes awful)
When everything is done, serve hot and enjoy!
I also updated the top post with the skillet sauce that was used to make the fajitas.
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