Bronzed and Grilled Chicken

Bronzed Seasoning was developed by the New Orleans cook and TV personality Frank Davis. He designed it for fish during the Blackened Redfish craze of the early 1980s. It is similar to Blackened Seasoning, yet milder, and does not mask the flavor of the fish. It goes equally well with poultry as in this recipe.

Skinless chicken half breasts

Olive oil for brushing

Salt to taste

Prepare the Bronzed Seasoning (recipe follows), which is a larger quantity than required for only a few chicken breasts. Place the breasts between two sheets of plastic wrap and pound to a thickness of approximately 1/2 inch. Brush with oil and season to taste with salt and the Bronzed Seasoning.

Prepare the grill for direct cooking over a hot fire. Grill the chicken, lid closed, for 4 minutes per side, then turn and grill for an additional 2 minutes on the first side (10 minutes total).

Bronzed Seasoning

2 tablespoons paprika

1 1/2 teaspoons salt

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1/4 teaspoon white pepper

1//4teaspoon cayenne