I believe this may be my newest favorite feature over at POZ.

propertyofzack:

Most days you know Buddy Nielsen as the frontman of Senses Fail, but what you don’t know is that he enjoys cooking awesome and special food every Sunday that he’s not on tour. Buddy will be blogging into PropertyOfZack on a weekly basis each Monday to talk about what he cooked on Sunday and how he cooked it. We’ll be doing this special series of Contributor Blogs until Buddy heads out on Senses Fail’s next tour with Stick To Your Guns, The Story So Far, and Make Do And Mend this fall. Read up on how Buddy made Cajun Chicken with Pineapple Salsa and try not to get too hungry with all the pictures!

For the Chicken
- 4 skinless chicken breasts
- 3 garlic cloves
- 3 tsp dried thyme
- 3 tsp paprika
- 2 chile power
- 3 tsp of ground Allspice
- 3 tbsp of vegetable oil
- 1 limes
- optional yellow pepper sauce (peruvian or colombian)
- fresh ground black pepper
- fine sea salt
- boiled rice

For the salsa
- 1 medium pineapple
- 1 small red onion
- 1 green chile
- 1/2 large red bell pepper
- half a cup of fresh cilantro
- 1 lime

For the Rice
- 2 medium cloves of garlic minced
- salt to taste
- 3 tbsp vegetable oil
- 2 cups of white rice
- rice cooker

Chicken
1. First prepare the chicken by slashing each breast 3 times across the top of the breast using a sharp knife, cutting about 1/3 of the way through the flesh
2. Mince the garlic, then put into a small bowl with the dried thyme, paprika, chile powder, black pepper, allspice and oil. Season with salt and mix well.
3. Rub the spice mixture all over the chicken and down into the slashes. The chicken cab be marinated over night in this but I just let it sit for an hour or so. Right before you put the chicken in too cook braise the breasts with a fair amount of yellow pepper sauce. When ready to cook put the chicken onto a rack of a boiler pan. Broil the chicken for 12 minutes. 6 minutes on each side depending on the thickness of the chicken breast. Turning once or twice during cooking.

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