Unleash an explosion of flavor with this incredible Blackened Chicken Recipe! It’s not just quick to prepare, but also surprisingly versatile, allowing you to whip up a delicious meal in the oven, a skillet, or on the grill. With a simple blend of seasonings, a touch of oil, and a secret ingredient, you’ll transform ordinary chicken into a culinary masterpiece that’s perfect for any day of the week.

What Exactly Is Blackened Chicken?

The term “blackened” might sound intimidating, but rest assured, it absolutely does *not* mean burnt! Blackened cuisine is a distinct cooking technique popularized in Louisiana Cajun cooking, famously by Chef Paul Prudhomme. It involves coating meat or fish in a generous layer of unique dry spices and then searing it at very high temperatures, traditionally in a superheated cast-iron skillet.

The intense heat rapidly toasts the spice blend, creating a deep, dark brown to almost black crust, while locking in the juices and tenderizing the protein within. This process results in an incredibly flavorful exterior that is rich, smoky, and slightly crusty, offering a delightful contrast to the succulent interior. Our recipe focuses on using boneless, skinless chicken thighs for maximum juiciness, but we’ll also guide you on how to achieve perfectly blackened chicken breasts.

Why This Is Your New Go-To Blackened Chicken Recipe

There are countless blackened chicken recipes out there, so what makes *this one* the absolute best? It boils down to a few key factors that consistently deliver a phenomenal result:

• Effortless Preparation: Seriously, this recipe is ridiculously easy. A simple whisk, a quick rub, and your chicken is ready for cooking. It’s perfect for busy weeknights when you want maximum flavor with minimal fuss.
• Unforgettable Flavor Profile: Each piece of chicken is utterly loaded with a complex and aromatic spice blend. Every bite offers a harmonious balance of smoky, savory, and subtly zesty notes that will tantalize your taste buds.
• Perfectly Tender and Juicy: Thanks to our expert cooking methods and the unique spice crust, your chicken will emerge incredibly tender and juicy every single time, never dry or rubbery.
• Family-Friendly Appeal: This dish is a guaranteed crowd-pleaser. Even picky eaters will love the rich flavor and satisfying texture. Plus, with customizable spice levels, you can tailor it to everyone’s preference.

As a busy parent juggling three growing kids and their insatiable appetites, I’ve become a staunch advocate for efficient meal prepping. This blackened chicken recipe has truly been a lifesaver in my kitchen! I often prepare a couple of batches at the beginning of the week, dicing it up to incorporate into a variety of meals and snacks. Paired with this Italian chicken marinade, it provides a versatile protein base that streamlines my weekly cooking. It saves precious time without compromising on flavor or quality, making healthy, delicious meals accessible throughout the busiest days.

Essential Ingredients for Blackened Chicken

One of the beauties of this Blackened Chicken recipe is its simplicity, requiring only a handful of pantry staples to create a dish bursting with flavor. It becomes even quicker to prepare if you take a moment to assemble the spice blend in advance (check out the “quick tip” below for details).

• The Dynamic Seasoning Blend: This is the heart and soul of our blackened chicken. It features a harmonious mix of aromatic chili powder, warm cumin, bright coriander, sweet paprika, pungent garlic powder, and a subtle kick from red pepper flakes. Of course, a foundational balance of salt and freshly ground black pepper rounds out the blend, enhancing all the other spices. This carefully curated blend creates that signature dark, savory crust.
• High-Quality Olive Oil: Extra virgin olive oil serves as the perfect base, helping the spices adhere to the chicken and ensuring a beautiful, even blackening without burning. Its mild, fruity notes complement the bold spices. If you prefer, avocado oil is an excellent alternative, offering a neutral flavor and a high smoke point suitable for various cooking methods.
• Balsamic Vinegar – The Secret Weapon: While you might not overtly taste the balsamic vinegar in the final dish, it’s the subtle “secret ingredient” that truly elevates this recipe. A small amount adds just the right touch of acidity, which brightens the overall flavor profile, tenderizes the chicken, and helps balance the richness of the spices. It creates a depth that makes the chicken truly irresistible.

Mastering the Blackened Chicken Recipe: Your Choice of Cooking Method

Creating succulent blackened chicken is surprisingly straightforward, and you have the flexibility to choose the cooking method that best suits your kitchen and preferences. Regardless of your choice, the initial preparation remains the same:

1. In a small bowl, whisk together all the dry spices (chili powder, cumin, coriander, paprika, garlic powder, red pepper flakes, salt, and pepper), then stir in the olive oil and balsamic vinegar until a thick paste forms.
2. Pat your chicken thighs (or breasts, prepared as described below) thoroughly dry with paper towels. This step is crucial for achieving that perfect crust.
3. Generously coat each piece of chicken evenly with the seasoning mixture, ensuring all surfaces are covered. Don’t be shy; this is where all the flavor comes from!

Now, choose your preferred cooking method:

• Oven Baked (Our Go-To Method for Thighs): This method is fantastic for minimal cleanup and consistent results, especially for bone-in or boneless chicken thighs.
  • Preheat your oven to 425°F (220°C).
  • Line a large sheet pan with aluminum foil. This is a game-changer for easy cleanup!
  • Arrange the seasoned chicken thighs on the prepared pan, ensuring they are laid flat and have plenty of space between them for even cooking and crust development. Avoid crowding the pan.
  • Bake for 15 minutes. After this initial bake, move the oven rack to about 8 inches from the heat source.
  • Switch your oven to the broil setting. Immediately return the tray to the oven and broil for 7-10 minutes, keeping a close eye on it. You’re looking for a beautiful, deep blackening and caramelization on the surface. The internal temperature should reach 160°F (71°C); carryover heat will bring it to the safe temperature of 165°F (74°C). (For 5.5-ounce thighs, 8 minutes under the broiler is often perfect.)
  • Remove from the oven and let stand uncovered for 5 minutes to rest. This allows the juices to redistribute, resulting in incredibly tender chicken. Transfer to a cutting board, dice or thinly slice, and serve.
• Grilled Perfection (for Thighs or Breasts): Grilling imparts an incredible smoky flavor and beautiful char marks, making it ideal for warmer weather or a distinct taste.
  • Preheat your grill to medium-high heat (around 450°F / 230°C). Ensure the grates are clean and well-greased to prevent sticking.
  • Place the seasoned chicken pieces flat on the hot grill grates, making sure not to overcrowd.
  • Close the grill lid and cook for 3-5 minutes per side, until you achieve a nicely caramelized, blackened exterior and the chicken is cooked through (internal temperature 160°F / 71°C, resting to 165°F / 74°C). Timing will vary based on chicken thickness and grill heat.
  • Use a sturdy metal spatula to scrape up and flip the chicken to prevent tearing the crust.
  • Remove from grill and cover loosely with foil to rest for 5 minutes before serving.
• Skillet Seared (Best for Breasts): This method is excellent for a quick sear, especially for chicken breasts.
  • For boneless, skinless chicken breasts, it’s best to prepare them for even cooking. Halve them widthwise to create thinner pieces, then lightly pound them to an even thickness (about ¾ inch) using a meat mallet or the bottom of a heavy pan. This ensures uniform cooking and prevents drying out.
  • Rub the prepared breasts generously with the seasoning mixture.
  • Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over high heat until it’s very hot and just starting to smoke.
  • Add the chicken pieces in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
  • Cook for 2-3 minutes per side, or until a beautiful blackened crust forms and the chicken is cooked through (internal temperature 160°F / 71°C, resting to 165°F / 74°C).
  • Remove the chicken from the skillet and let it rest on a plate, tented loosely with foil, for 5 minutes before slicing and serving.

Delicious Pairings: What to Serve with Blackened Chicken

One of the many reasons I adore this blackened chicken recipe is its incredible versatility. As I mentioned, it’s a staple for meal prepping, easily transforming into various exciting dishes throughout the week. Here are some fantastic ideas to serve with your perfectly seasoned chicken:

• Classic Side Dish Harmony: Enjoy it fresh out of the oven or off the grill with a simple yet satisfying side dish.
  • Roasted Vegetables: The smoky chicken pairs beautifully with the natural sweetness of roasted veggies. Try vibrant Roasted Broccoli, comforting Roasted Sweet Potatoes, or crisp Roasted Green Beans.
  • Fresh Salads: A light, crisp salad offers a refreshing contrast. Opt for a robust Healthy Italian Salad or a delightful Olive Garden Copycat Salad.
  • Fluffy rice, quinoa, or couscous also make excellent, absorbent foundations for the chicken’s bold flavors.
• Taco Night Transformation: Turn your blackened chicken into an unforgettable taco experience! We love charring some extra-thin corn tortillas directly on the stovetop for a smoky flavor. Fill them with creamy homemade guacamole, then generously top with diced blackened chicken. A dollop of sour cream or a drizzle of this tangy cilantro lime sauce provides the perfect zesty finish.
• Elevated Salad Topping: Any salad you enjoy can be instantly elevated with the addition of diced blackened chicken. Its robust flavor adds substance and protein. I’ve recently found it particularly delicious in this trendy Jennifer Aniston Salad and a hearty Quinoa Salad Recipe.
• Build Your Own Burrito Bowl: Create a vibrant and satisfying burrito bowl that rivals your favorite takeout. Start with a base of fragrant cilantro lime rice, add generous portions of this flavorful chicken, some sweet roasted corn, and all your favorite burrito bowl toppings. Think creamy avocado slices, a dollop of sour cream or Greek yogurt, and fresh, zesty pico de gallo.
• Savory Sandwiches & Wraps: Slice the chicken and layer it into sandwiches or wraps with fresh greens, tomatoes, and a creamy dressing for a quick lunch option.

Pro Tips for Perfect Blackened Chicken

Achieving perfectly tender and flavorful blackened chicken is easy with a few simple tricks. Keep these tips in mind to ensure your dish comes out flawlessly every time:

• Always Line Your Pan with Foil: This might seem like a small detail, but it’s a crucial step for oven-baked chicken. The blackened spices and caramelized juices can be incredibly stubborn to clean off a bare sheet pan. Lining it with aluminum foil will save you a significant amount of scrubbing and make cleanup a breeze. Don’t skip this!
• Ensure Ample Spacing on the Pan/Grill: Whether you’re baking, grilling, or pan-searing, it’s vital to arrange your chicken pieces with plenty of room between them. If the chicken is bunched together or overlapping, it will steam rather than sear. This prevents the formation of that desirable blackened crust and can lead to uneven cooking. Give each piece its space to brown and crisp up beautifully.
• Adjust Seasoning and Cook Time for Larger Batches: If you decide to double or triple this recipe for meal prep or a crowd, remember that you’ll need to increase all the seasoning ingredients proportionally, including the salt and pepper. Additionally, be aware that packing more meat onto a pan or grill will extend the cooking time. It’s always a good idea to use a meat thermometer to check for doneness, aiming for 160°F (71°C) before resting.
• Pat Chicken Dry: Before applying the seasoning, ensure your chicken is thoroughly patted dry with paper towels. Excess moisture on the surface will hinder the blackening process, resulting in a less crispy crust.
• Don’t Fear the High Heat: Blackening relies on high heat to create that signature crust. Don’t be afraid to crank up your oven, grill, or skillet. The high temperature rapidly cooks the exterior, creating a crust while keeping the inside juicy.
• Rest the Chicken: After cooking, let the chicken rest for at least 5 minutes, loosely tented with foil. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist result. Slicing too early will cause the juices to run out, leading to dry chicken.

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5 from 9 votes

Quick & Flavorful Blackened Chicken Recipe

By

Chelsea Lords

This Blackened Chicken Recipe is incredibly simple and packed with flavor! Master the art of blackening chicken by mixing a perfect seasoning blend, coating your chicken, and cooking it to perfection in your oven, a skillet, or on the grill. We’ll guide you through the easiest and most delicious methods to achieve succulent results every time.

Prep Time:

10 minutes
minutes

Cook Time:

25 minutes
minutes

Total Time:

35 minutes
minutes

Servings:

2
servings (2 as main; 4 if adding to a dish)

Recipe Video Guide

Equipment You’ll Need

• Large sheet pan (15″ x 21″)
• Aluminum foil
• Meat thermometer

Ingredients

• 1
  pound
  boneless, skinless chicken thighs
  or breasts — see note 1 below for preparation

For the Blackening Seasoning Blend

• 4
  teaspoons
  olive oil
• 2
  teaspoons
  balsamic vinegar
• Salt
  to taste (approx. 1 teaspoon)
• Pepper
  to taste (approx. 3/4 teaspoon)
• 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, for a touch of heat — see note 3

Detailed Instructions

• Choose your cooking method: (1) pan-sear chicken breasts, (2) grill chicken thighs or breasts, or (3) bake full chicken thighs. Breasts are not recommended for the baking method due to their tendency to dry out quickly.
• For detailed instructions on cooking breasts in a pan, please refer to Note 1 below. For grilling thighs or breasts, see Note 2 below.
• To bake chicken thighs (recommended): Preheat your oven to 425°F (220°C). Line a large sheet pan (15″ x 21″ is ideal) with aluminum foil for easier cleanup.
• In a small bowl, combine all ingredients for the “Seasoning Blend.” Add salt and pepper to taste (we recommend starting with 1 teaspoon salt and 3/4 teaspoon pepper). Whisk everything together thoroughly until a uniform paste forms.
• Pat the chicken thighs completely dry with paper towels. This step is essential for achieving a crispy, blackened crust. Using your hands, generously rub the seasoning mixture all over each piece of chicken, ensuring it’s evenly coated. You should use all of the prepared seasoning mix.
• Place the seasoned chicken thighs on the prepared sheet pan, laying them flat and ensuring they are spaced out with plenty of room in between. This prevents steaming and encourages even blackening. Bake for 15 minutes.
• After 15 minutes, remove the pan from the oven. Carefully move your oven rack to a position approximately 8 inches from the heat source and switch your oven to the broil setting. Without delay, immediately place the tray back into the oven and broil for an additional 7-10 minutes. Watch closely to prevent burning; you’re looking for a beautiful, dark blackening and caramelization on the surface. The internal temperature of the chicken should reach 160°F (71°C), and carryover heat will increase it to the safe temperature of 165°F (74°C). (For average 5.5-ounce thighs, 8 minutes under the broiler is often perfect.)
• Remove the pan from the oven and let the chicken stand, uncovered, for 5 minutes to rest. This allows the juices to redistribute, ensuring maximum tenderness. Transfer to a cutting board and either dice or thinly slice. Taste and add a pinch more salt if desired. Serve immediately and enjoy!

Recipe Notes & Expert Tips

Note 1: Chicken Type and Preparation. This recipe is crafted for 1 pound of chicken. If using chicken thighs, aim for 3 thighs, each weighing approximately 5–5.5 ounces. Trim off any excessive fat. If you prefer chicken breasts, you’ll need about 2 small boneless, skinless breasts (totaling 1 pound). For breasts, do NOT follow the baking instructions above, as this method can lead to dry chicken breasts. Instead, follow these instructions for pan-searing:

• How to Cook Breasts in a Pan: Cut 1 pound of chicken breasts in half widthwise to create 4 more uniform pieces. Use a meat mallet, the bottom of a frying pan, or your fist to give each piece a quick, light pound. The goal isn’t to flatten them significantly, but rather to ensure all pieces have a fairly even thickness (around ¾ inch) for even cooking. Toss the prepared breasts with the seasoning mix in a bowl, using tongs to ensure full coverage. Add 1 tablespoon of olive oil to a large, heavy-bottomed pan (cast iron works wonderfully) and heat it over high heat. Once the pan is heated and the oil just begins to shimmer, add the chicken pieces in a single layer. Cook for approximately 2–4 minutes per side or until cooked through (a meat thermometer should register 160°F / 71°C, with juices running clear). Remove the chicken to a plate and tent loosely with foil to rest for 5 minutes before serving.

Note 2: Grilling Chicken Thighs or Breasts. Both thighs and breasts work excellently on the grill. Follow the initial seasoning preparation instructions as described in the main recipe, and then proceed with grilling:

• How To Grill Breasts Or Thighs: Preheat your grill to medium-high heat (around 450°F / 230°C). Ensure the grill grates are clean and well-greased to prevent sticking. Place the seasoned chicken pieces flat on the hot grates, making sure they are not bunched up. Close the grill lid and cook for 3–5 minutes or until you achieve a nicely caramelized, blackened crust. Use a sturdy metal spatula to carefully scrape up and flip the chicken. Close the grill and cook for another 3–5 minutes or until the chicken registers an internal temperature of 160°F (71°C). (Cooking times will vary depending on the size and thickness of your chicken pieces and the actual heat of your grill.) Remove the chicken to a plate and cover it loosely with foil to rest for 5 minutes before slicing and serving.

Note 3: Adjusting the Spice Level. Regarding the spice level, this recipe as written is quite mild, making it very family-friendly. If you prefer less heat, simply omit the pinch of red pepper flakes. It’s also important to use a mild chili powder (like McCormick) as some blends can be significantly hotter. For those who love a fiery kick, feel free to increase the amount of red pepper flakes or add a small pinch of cayenne pepper to the seasoning blend.
Storage Guidelines: To store leftover blackened chicken, transfer the cooled chicken to an airtight container and refrigerate promptly. Properly stored, the chicken will remain fresh and delicious for 3 to 4 days, making it perfect for meal prep throughout the week.

Nutritional Information

Serving:
1
serving

|

Calories:
171
kcal

|

Carbohydrates:
0.8
g

|

Protein:
22.4
g

|

Fat:
8.3
g

|

Cholesterol:
106.5
mg

|

Sodium:
127.6
mg

|

Fiber:
0.2
g

|

Sugar:
0.4
g

Nutrition information is automatically calculated and should be used as an approximation only. Factors such as exact ingredient brands and preparation variations can alter values.