- 1 (4½-5-pound) whole chicken, backbone removed
- 2 tablespoons plus 2 teaspoons Creole-Italian Blackening Rub, divided (recipe follows)
- 1 teaspoon vegetable oil
- ½ cup plus 1 tablespoon unsalted butter, divided
- ½ cup heavy whipping cream
- 1½ cups grated Parmesan cheese
- 1 pound fettuccine pasta, cooked according to package instructions
- 1 teaspoon fresh lemon zest
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley
BLACKENING BASICS: HOT TOPIC
Before adding oil to the cast-iron pan, make sure the pan is smoking hot.
1. Preheat grill to 400°. Place a 12-inch cast-iron skillet on grill while grill heats.
2. Press chicken so it lays flat. Sprinkle 2 tablespoons Creole-Italian Blackening Rub evenly over chicken. Add oil to skillet, and place chicken in skillet skin-side down. Add 1 tablespoon butter, and close grill lid. Cook 20 minutes or until charred. Using tongs, carefully turn chicken. Cover grill, and cook 30 to 35 minutes more or until a meat thermometer registers 165°. Remove from heat. Cut chicken into 4 pieces, and keep warm.
3. In a large skillet, melt remaining ½ cup butter over medium heat. Add heavy cream; bring to a boil. Gradually whisk in Parmesan until smooth. Using tongs, add warm fettuccine, tossing to coat. Add remaining 2 teaspoons Creole-Italian Blackening Rub, zest, salt, nutmeg, and parsley until combined. Serve immediately with chicken.
- 2 teaspoons kosher salt
- 2 teaspoons dried marjoram
- 2 teaspoons ground fennel
- 2 teaspoons ground nutmeg
- 1 teaspoon ground white pepper
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- ½ teaspoon ground fenugreek*
- ½ teaspoon garlic powder
- In a small bowl, combine all ingredients. Transfer to a sealed container, and store up to 6 months.
