Blackened Chicken
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!
Servings: 2 servings (2 as main; 4 if adding to a dish)
Cost: $8.34
Equipment
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts—see note 1
Seasoning Blend
- 4 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- Salt and pepper
- 1-1/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1/16 teaspoon red pepper flakes optional, see note 3
Instructions
- 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.
- 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.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 0.8g | Protein: 22.4g | Fat: 8.3g | Cholesterol: 106.5mg | Sodium: 127.6mg | Fiber: 0.2g | Sugar: 0.4g