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Smoky Carolina Sunset Chicken
Savoroid American & Southern

Smoky Carolina Sunset Chicken

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RALEIGH SELECT BLEND Buy now from Salted Perfection $16

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There’s a specific hour in the South, right when the sun dips below the pines, where the whole world turns a deep, glowing amber. That’s the feeling I wanted to capture here. We are taking humble chicken breasts and giving them the soul of a roadside pit-stop. That Raleigh blend is doing the heavy lifting—it’s got that sticky sweetness of cane sugar and the savory depth of tomato that usually takes twelve hours of smoking to achieve. This dish tastes like a memory of summer evenings, fireflies, and the comfort of a home-cooked meal that doesn’t try too hard.

Regional Influences
American & Southern Mediterranean & European
Made to serve: 3-4
Scale:

Ingredients

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 3–4 tbsp Salted Perfection Raleigh Select Blend
  • 2 tbsp neutral oil (like avocado or vegetable)
  • 2 tbsp unsalted butter
  • 1/4 cup chicken stock or water (for the pan sauce)
  • 1 tsp cider vinegar (optional, to cut the richness)

Instructions

  1. Place your chicken breasts on a cutting board and cover them with a sheet of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound them until they are an even thickness, about half an inch. This ensures they cook through without drying out, keeping things tender like a Sunday roast.
  2. Pat the chicken very dry with paper towels. Right before you are ready to cook—and I mean seconds before—season both sides generously with the Salted Perfection Raleigh Select Blend. Press the rub gently into the meat so it sticks.
  3. Heat the oil in a large cast-iron skillet or heavy pan over medium heat. We want a steady sizzle, not a raging fire, because the sugars in the rub will caramelize quickly. Lay the chicken in the pan away from you to avoid splashes.
  4. Cook undisturbed for about 5–6 minutes. You are looking for a deep mahogany crust, darker than usual because of the smoked salt and tomato. Flip the chicken and cook for another 4–5 minutes until the internal temperature hits 165°F.
  5. Transfer the chicken to a warm plate to rest. Toss the butter into the hot skillet and let it melt, scraping up those sticky, flavorful browned bits (the fond) from the bottom. Pour in the stock and vinegar, swirling the pan until it reduces into a glossy, savory glaze.
  6. Pour that pan sauce right over the resting chicken, letting it soak into the crust. Serve it up while it’s hot and full of heart. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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