Blackened Chicken is a breeze! Just mix a flavorful seasoning blend, rub it on the chicken, and cook it in the oven, skillet, or grill. Whatever you choose, I’ll show you the easiest way!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dinner
Cuisine: American, Healthy
Keyword: Blackened Chicken, Blackened Chicken recipe, the best blackened chicken
Servings: 2servings (2 as main; 4 if adding to a dish)
There are 3 cooking options: either (1) cook breasts in a pan, (2) grill breasts or thighs, or (3) bake full thighs.
To cook breasts in a pan, see note 1. To grill thighs or breasts, see note 2.
To bake thighs (breasts don’t work with this method): Preheat oven to 425°F. Line a large sheet pan with foil.
In a small bowl, add all “Seasoning Blend” ingredients. Season to taste with salt and pepper (I add 1 teaspoon salt and 3/4 teaspoon pepper). Whisk to combine.
Pat chicken dry with paper towel. Then, using your hands, rub mixture all over each piece to evenly cover the meat. You should use all the seasoning mix.
Place thighs (laid out flat; not bunched together) on the prepared sheet pan, spacing out thighs so they have plenty of room. Bake 15 minutes, then remove pan from oven.
Move the oven rack to about 8 inches from the heat source and switch heat to broil. No need to wait; immediately place the tray back in the oven and broil 7–10 minutes or until you’ve got a nice blackening and caramelization. (Interior should be 160°F; carryover heat will take it to 165℉.) Eight minutes for 5.5-ounce thighs is perfect in my oven.
Remove pan and let stand 5 minutes (uncovered) to rest. Transfer to a cutting board and dice or thinly slice. Taste and add a pinch more salt if needed. Enjoy!
Notes
Note 1: This recipe is intended for 1 pound chicken. If using chicken thighs you’ll need 3 thighs (each one about 5–5.5 ounces). If there is a lot of excess fat, trim it off. If you want to use chicken breasts, you’ll need about 2 small boneless, skinless breasts (1 pound total). Here’s how to prepare blackened chicken breasts (don’t follow the baking instructions above; it will result in dry chicken breasts).
How to Cook Breasts in a Pan: Cut 1 lb. chicken breasts in half widthwise to make 4 even pieces. Use a meat mallet/frying pan/your fist to give each piece a quick pound. (Don’t flatten; just make all pieces fairly even in width.) Toss breasts with seasoning mix in a bowl with tongs. Add 1 tbsp oil to a large, heavy-bottom pan. Heat on high, and once the pan is heated, add chicken pieces in one layer. Cook about 2–4 minutes per side or until cooked through (thermometer registers 160℉/juices run clear); remove to a plate. Tent with foil and set aside to rest for 5 minutes.
Note 2: Follow the preparation instructions above, and here’s how to grill the meat (thighs or breasts will work great on the grill):
How To Grill Breasts Or Thighs: Preheat grill to medium-high (450℉.) Add seasoned chicken to a clean, well-greased grill, placing it flat (not bunched up) on the grates. Close the grill and cook 3–5 minutes or until nicely caramelized. Use a metal spatula to scrape up and flip the chicken. Close the grill and cook another 3–5 minutes or until chicken registers 160℉. (Timing will vary based on the size of the chicken and the actual heat of the grill.) Remove to a plate and cover loosely with foil to rest for 5 minutes.
Note 3: Regarding spice, I’d say this recipe is quite mild.Leave out the pinch of red pepper flakes if you want less heat and be sure to use a mild chili (not chilli) powder such as McCormick. For more spice, add more red pepper flakes and/or a pinch of cayenne pepper.Storage: Transfer the cooled chicken to an airtight container and refrigerate. The chicken will last for 3 to 4 days.