How to Blacken Chicken for Big, Bold Flavor

Blackened chicken is a popular Cajun-style dish known for its big, bold flavor The term “blackened” refers to the dark, crispy crust that forms on the outside of the chicken from the blend of spices and high heat cooking method While originating in Louisiana, blackened chicken has become a favorite across the country.

When done right, blackened chicken is juicy and tender on the inside with a slightly charred and highly seasoned exterior. The blend of spices provides a robust, smoky flavor that pairs perfectly with a variety of sides. It’s easy to make at home with just a few simple ingredients.

What is Blackened Chicken?

You can get blackened chicken with or without bones. It is coated in a spice mix called “blackening seasoning” and then grilled or seared over very high heat. The spices toast and turn black, making a dark crust on the outside while the chicken stays moist on the inside.

Blackened chicken is usually made with chicken parts that still have their bones, like breasts, thighs, or leg quarters. But it works just as well with breasts that don’t have bones or tenders You can use any kind of chicken, but boneless, skinless chicken breasts are often used because they cook quickly and are easy to prepare.

The signature blackened chicken seasoning is where this dish gets its iconic Cajun flair. The blend usually contains some combination of paprika, garlic powder, onion powder, cayenne pepper, dried oregano, thyme, salt, and black pepper. The paprika offers a smoky flavor, while the blend of spices provides both heat and depth.

To make the chicken black, it needs to be cooked over very high heat. In the past, this was done on the stove in a cast iron skillet. Before the chicken is added, the pan is heated until it is very hot. These days, you can also make it on a hot grill or under a high-heat broiler in the oven.

The high heat is meant to quickly turn the spices black and crisp on the outside while keeping the moisture inside. If you use less heat, the chicken will steam instead of sear. The chicken will have a complex, robust flavor and a satisfying crunch to the spiced outside.

How to Blacken Chicken

Blackened chicken is easy to prepare at home with just a few simple steps:

Ingredients

• Chicken pieces of choice (breasts, tenders, thighs, etc.)
• Blackening seasoning
  • Smoked paprika, paprika, onion powder, garlic powder, dried oregano, thyme, cayenne pepper, salt, pepper
• Butter or oil for cooking
• Fresh lemon or lime wedges for serving

Prepare the Chicken

• Pat chicken dry and lightly pound to a uniform thickness if necessary. This helps it cook evenly.
• Make the blackening seasoning by combining spices in a small bowl.

Cook the Chicken

• Coat both sides of the chicken in melted butter or oil.
• Dust chicken all over with blackening seasoning until fully coated.
• Place chicken in a hot cast iron skillet or grill and cook 3-5 minutes per side, until blackened and cooked through. Use tongs to flip chicken rather than a fork which can cause juices to leak out.

Serve and Store

• Allow chicken to rest 5 minutes before serving. Slice or chop if desired.
• Serve blackened chicken warm with lemon or lime wedges, fresh herbs, sauce, or your choice of sides.
• Store leftovers in the refrigerator up to 4 days. Reheat in a skillet, oven, or microwave until warmed through.

The blackened chicken technique works equally well with boneless, skinless chicken breasts, tenders, thighs, or any other cuts. Simply adjust cooking times based on thickness. Breasts and tenders will take a shorter amount of time compared to bone-in thighs.

For best results, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Let it rest before slicing into it.

Tips for Blackened Chicken

• Use high heat and preheat pans or grill well for best results.
• Flip the chicken only once during cooking for optimal searing.
• Use tongs vs a fork for clean release when flipping.
• Allow the spices to fully toast and blacken – don’t undercook.
• Rest the chicken before serving for juicier meat.

Make Your Own Blackened Chicken Seasoning

While pre-made blackening seasoning blends can be purchased, it’s easy and tasty to make your own at home. This allows you to customize the flavor and spice level to your preferences.

Ingredients:

• 2 tablespoons paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 2 teaspoons salt
• 1 teaspoon brown sugar (optional)

Combine all ingredients in a small bowl and stir to fully incorporate. Store leftover seasoning in an airtight container up to 3 months.

Use about 1-2 tablespoons of seasoning per pound of chicken. Apply an even coating to all sides of the chicken before cooking.

Blackened Chicken Recipe

This simple recipe results in juicy, boldly seasoned blackened chicken breast perfect for everything from weeknight dinners to game day appetizers.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons blackened chicken seasoning (see recipe above)
• 2 tablespoons olive oil
• Lemon wedges, for serving

Instructions:

1. Pat chicken breasts dry with paper towels. Use a meat mallet or rolling pin to gently pound them to an even 1⁄2 inch thickness.
2. Coat both sides of the chicken breasts in olive oil. Sprinkle seasoning evenly over both sides, pressing gently to adhere.
3. Preheat a cast iron skillet over high heat until very hot. Place chicken in the pan and cook 4 minutes until blackened. Flip chicken and cook 4 minutes on the second side.
4. Transfer chicken to a plate and let rest 5 minutes before slicing. Serve warm with lemon wedges.

For extra flavor, try making compound butter by blending softened butter with lemon zest, herbs, or additional blackened seasoning. Top the chicken with a pat of the flavored butter after cooking.

This simple preparation lets the spice blend shine and gives you crispy, smoky chicken bursting with flavor in less than 30 minutes. Enjoy blackened chicken on its own, in tacos, over salad, or with your favorite sides.

How to Grill Blackened Chicken

The blackening technique also works perfectly on the grill. Get your charcoal or gas grill as hot as possible before adding chicken rubbed in blackening seasoning.

Aim for a temperature around 500°F. Quickly sear the chicken over direct heat, flipping once, until blackened and cooked through, about 4-5 minutes per side.

The grill imparts even more smoky depth than pan frying. Just be sure to thoroughly preheat it and use tongs to flip the chicken cleanly.

Grilled blackened chicken pairs especially well with fresh summer flavors like corn, zucchini, tomatillos, peppers, and greens.

FAQs

Does blackened mean burnt?

No, blackened chicken should not be burnt. The spices will char and blacken from the high heat, but the chicken itself should be cooked through without any scorching or charring besides the thin outer layer with spices.

What is the difference between blackened and grilled chicken?

Grilled chicken is simply chicken cooked on a grill, while blackened chicken is chicken coated in Cajun seasoning and cooked over high heat to blacken and crisp the exterior. Grilled chicken can be blackened by adding the seasoning and using high heat.

How spicy is blackened chicken?

Spice level will depend on the amount of cayenne pepper used in the seasoning blend. For medium heat, use about 1 teaspoon cayenne per 2-3 tablespoons of seasoning. Omit cayenne for mild or add more for extra spicy.

What sides go with blackened chicken?

Try blackened chicken with roasted potatoes, dirty rice, beans, grilled vegetables, greens, or pasta tossed in a lemon or Cajun cream sauce. The possibilities are endless!

Blackened chicken is a quick and flavorful dinner option that’s simple to make at home. With its crispy spice-crusted exterior and juicy, tender interior, this Cajun classic is sure to satisfy. Adjust the heat to your preferences and enjoy it on its own or in tacos, salads, pasta, and more.