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Created by Chef Remy
Juicy chicken strips rubbed with homemade blackening spices, seared until the crust turns dark and smoky, then served on wooden skewers with a tangy Creole remoulade that cools the heat and makes you reach for just one more.
Blackening is about building flavor through fire. You take a good piece of protein, coat it in spices, and cook it so hot that those spices bloom and caramelize into something almost bitter at the edges but deeply complex underneath. The char is not burning. It is transformation.
At Lagniappe, we serve these satay skewers at every party we cater. They disappear faster than anything else on the table. The secret is the contrast: that bold, smoky, slightly spicy chicken against the cool, tangy remoulade. One without the other is good. Together, they are irresistible.
My grandmother Evangeline used to say good party food should make people forget their manners. These skewers do exactly that. Guests stand around the platter, remoulade dripping down their fingers, talking with their mouths full. That is when you know you have done it right.
The remoulade is pure New Orleans. Creamy, tangy, with enough horseradish and mustard to wake you up but not so much that it fights the chicken. Make it ahead. It gets better as the flavors marry in the refrigerator.
Quantity
2 pounds
Quantity
3 tablespoons
Quantity
1 tablespoon
Quantity
1 tablespoon
Quantity
2 teaspoons
Quantity
2 teaspoons
Quantity
1 1/2 teaspoons
Quantity
1 teaspoon
freshly ground
Quantity
1 teaspoon
Quantity
1 1/2 teaspoons
Quantity
4 tablespoons
melted
Quantity
24
soaked in water for 30 minutes
Quantity
1 cup
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 tablespoon
Quantity
2 teaspoons
Quantity
2 tablespoons
drained and minced
Quantity
2 tablespoons
minced
Quantity
2
minced
Quantity
1 clove
minced
Quantity
1/2 teaspoon
Quantity
to taste
Quantity
for garnish
| Ingredient | Quantity |
|---|---|
| boneless, skinless chicken thighs | 2 pounds |
| paprika | 3 tablespoons |
| garlic powder | 1 tablespoon |
| onion powder | 1 tablespoon |
| dried thyme | 2 teaspoons |
| dried oregano | 2 teaspoons |
| cayenne pepper | 1 1/2 teaspoons |
| black pepperfreshly ground | 1 teaspoon |
| white pepper | 1 teaspoon |
| kosher salt | 1 1/2 teaspoons |
| unsalted buttermelted | 4 tablespoons |
| wooden skewerssoaked in water for 30 minutes | 24 |
| mayonnaise | 1 cup |
| Creole mustard | 2 tablespoons |
| prepared horseradish | 1 tablespoon |
| fresh lemon juice | 1 tablespoon |
| hot sauce | 2 teaspoons |
| capersdrained and minced | 2 tablespoons |
| dill pickleminced | 2 tablespoons |
| green onionsminced | 2 |
| garlicminced | 1 clove |
| smoked paprika | 1/2 teaspoon |
| kosher salt and black pepper | to taste |
| fresh parsley (optional) | for garnish |
In a medium bowl, whisk together the mayonnaise, Creole mustard, horseradish, lemon juice, and hot sauce until smooth. Fold in the minced capers, pickle, green onions, garlic, and smoked paprika. Taste it. Adjust the salt and pepper. The remoulade should be tangy with a little kick at the back of your throat. Cover and refrigerate for at least one hour, preferably overnight. The flavors need time to get acquainted.
Combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, white pepper, and salt in a small bowl. Whisk until everything is evenly distributed. This is your flavor bomb. Smell it. It should make your nose tingle and your mouth water. If you are sensitive to heat, start with one teaspoon of cayenne and work up from there.
Trim any excess fat from the chicken thighs. Slice each thigh lengthwise into strips about one inch wide and four inches long. You want pieces that will thread easily onto skewers and cook quickly over high heat. Pat the strips completely dry with paper towels. Moisture is the enemy of a good char.
Place the chicken strips in a large bowl and drizzle with the melted butter. Toss to coat every piece. Add the blackening spice and work it into the chicken with your hands. Every surface should be covered. Thread each strip onto a soaked wooden skewer, weaving the skewer through the meat two or three times so it holds tight. Let the skewers rest at room temperature for fifteen minutes while you heat your cooking surface.
Heat a cast iron skillet or grill grates over high heat until they are as hot as you can get them. This takes a solid five to seven minutes. If you are using a skillet, you will see wisps of smoke rising from the dry surface. If you are grilling, hold your hand six inches above the grate. You should only be able to keep it there for two seconds. This is not gentle cooking. This is controlled violence.
Working in batches of four to six skewers (do not crowd the pan), lay the chicken directly on the hot surface. Do not touch them for two minutes. You will hear aggressive sizzling and see smoke rising. That is the spices blooming and caramelizing. Flip the skewers and cook another two minutes on the second side. The exterior should be dark, almost black in spots, with bits of deep red showing through. The chicken is done when it feels firm but springs back slightly when pressed.
Transfer finished skewers to a platter and let them rest for two minutes while you cook the remaining batches. Arrange all the skewers on your serving platter with the remoulade in a bowl alongside. Scatter fresh parsley over the top if you want some color. Serve while the chicken is still warm, and watch your guests forget their manners.
1 serving (about 115g)
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