How to Make Perfectly Blackened Chicken at Home

Blackened chicken is a popular Cajun dish that is known for its bold seasoning and charred exterior. While you can easily order blackened chicken at restaurants, it’s even better when you make it at home. With just a few simple ingredients and techniques, you can make restaurant-quality blackened chicken right in your own kitchen.

What is Blackened Chicken?

Blackened chicken refers to chicken that is coated in a spice blend called “blackening seasoning” and then pan-seared or grilled so that it develops a charred, blackened crust on the outside The term “blackened” doesn’t mean the chicken is burnt – rather, it gets its dark color and flavor from the spices used

Traditionally, blackened chicken is made by searing seasoned chicken in a ripping hot cast iron skillet that has been heated until it starts to smoke This technique was pioneered by Louisiana chef Paul Prudhomme in the 1980s The high heat helps to char and caramelize the spices on the outside of the chicken while keeping the inside moist and tender.

While cast iron skillets work best, you can also blacken chicken on an outdoor grill. No matter how you cook it, the end result is chicken that is full of spice and richness, with a crispy blackened exterior and juicy interior.

What is Blackening Seasoning?

The key to great blackened chicken is blackening seasoning, a spice blend that typically contains:

• Paprika – for flavor, color, and heat
• Onion powder and garlic powder – for aroma
• Dried oregano and thyme – for herby flavor
• Cayenne pepper – for heat
• Salt and black pepper – for seasoning
• Other spices like cumin or mustard powder

You can buy blackening seasoning already made, but it’s easy to make your own at home with spices you probably already have. Change the amounts of each spice to your liking—make it mild or very spicy!

How to Make Blackened Chicken

Making restaurant-worthy blackened chicken is easy to do at home with just a few simple steps:

Ingredients

• 4 boneless, skinless chicken breasts
• 2-3 tablespoons blackening seasoning, homemade or store-bought
• 2-3 tablespoons olive oil or melted butter
• Lemon wedges, for serving

Instructions

1. If you want to make your own blackening seasoning, mix paprika, onion powder, garlic powder, oregano, thyme, cayenne, salt, and pepper in a small bowl. Mix well and set aside.

2. Prep the chicken: Pat the chicken dry with paper towels. Brush both sides with oil or melted butter. Generously season both sides of the chicken with the blackening seasoning, pressing to adhere.

3. Warm up the pan: Put a cast iron pan over high heat and wait until it’s smoking hot. Slowly add the chicken and sear for two to three minutes on each side until charred.

4. Finish in the oven: Put the skillet in an oven set to 400°F and bake for 5 to 8 minutes, or until the chicken is fully cooked. When put into the thickest part, an instant read thermometer should show 165°F.

5. Rest and serve: Let the chicken rest for 5 minutes before slicing. Serve with lemon wedges.

Tips for Perfect Blackened Chicken

• Use high heat and a well-seasoned cast iron skillet to get the signature char.
• Pat chicken dry before seasoning so the spices stick better.
• Don’t crowd the pan – blacken chicken in batches for even cooking.
• Let chicken rest before slicing for juicier meat.
• Serve with Cajun rice, beans, cornbread, or a fresh salad.

Make it Your Own

Once you master the basic blackened chicken technique, have fun playing around with different variations:

• Use boneless thighs instead of breasts for more moist chicken.
• Add extra spices to the seasoning like chipotle, coriander, or mustard powder.
• Use a grill instead of a skillet to get char marks.
• Make blackened chicken tacos, sandwiches, pizza, pasta, or salad.
• Blacken bone-in chicken pieces like drumsticks for more flavor.
• Make a pan sauce from the flavorful fond left in the skillet after cooking.

So ditch the takeout and make your own incredible blackened chicken at home. With an easy homemade spice blend and a ripping hot skillet, you’ll have restaurant-worthy Cajun chicken ready in no time. Just be prepared for everyone to beg you to make it again and again!