blackened chicken recipe

Grilled and Blackened Chicken Breast is a great way to add intense flavor to chicken. With herbal and earthy flavors, this recipe will make your mouth water.

Grilled Blackened Chicken Breasts Recipe

chicken breasts

blackening seasoning

extra virgin olive oil

Prep Grill

Prepare grill for two-zone method of grilling using lump charcoal (briquettes are fine too). Before adding chicken to grill grate be sure the grates have warmed up for at least 5 minutes with cover of grill on. Target between 450 – 500 degrees Fahrenheit.

Grill Direct

When grill is at target temperature and the grate is hot, place the chicken over direct heat. Grill for 4 minutes (covered), or until the chicken breast has a nice sear or has &quot;blackened&quot;.

Flip and Grill

Flip the chicken and grill direct for another 4 minutes (covered), or until you see a dark crust form on the other side.

Grill Indirect

Move chicken to indirect heat and continue grilling (covered), until the internal temperature of the chicken reaches 160 -165 degrees Fahrenheit. Remove the chicken breast and let rest for 10 minutes to allow carry over cooking to occur and bring the internal temperature of the chicken to reach 165 degrees.

Blackened chicken is bursting with bold flavors, and it's unexpectedly moist and juicy to boot! Ready in 30-minutes, this is one fantastic chicken dish.

Blackened Chicken (Easy Dinner Recipe)

paprika

salt

cayenne pepper

cumin

thyme

white pepper

onion powder

chicken breast

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking sheet with non-stick spray or butter. Preheat a cast-iron skillet over high heat for 5-10 minutes or until smoking hot.

Whisk together paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Grease the chicken breasts with cooking spray and rub the spice mixture evenly onto them.

Place the chicken in the preheated skillet and sear both sides for 1 minute each. Transfer the breasts onto the greased baking sheet.

Bake the chicken for 15-20 minutes, or until no longer pink in the middle and the juices run clear. If using a meat thermometer, the chicken’s internal temperature should be 165 degrees Fahrenheit. Let the chicken rest for 5 minutes. Serve and enjoy!

Blackened Chicken Recipe is so easy! Mix up the seasoning, rub it on the chicken, then cook it in the oven, skillet, or on the grill. I’ll walk you through the simplest way.

Blackened Chicken Recipe

chicken

olive oil

balsamic vinegar

Salt and pepper

chili powder

garlic powder

coriander

red pepper flakes (optional, see note 3)

Consider Options

There are 3 cooking options: either (1) cook breasts in a pan, (2) grill breasts or thighs, or (3) bake full thighs.

Consider Options 1 and 2

To cook breasts in a pan, see note 1. To grill thighs or breasts, see note 2.

Prepare to Bake Thighs

To bake thighs (breasts don’t work with this method): Preheat oven to 425°F. Line a large sheet pan with foil.

Make Seasoning Mix

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.

Rub Mix on Chicken

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.

Bake Thighs

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.

Broil Thighs

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.

Enjoy

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!

This was by far the best chicken I have ever made at home. It tasted like it was done on a grill (I used the oven method for the chicken thighs). It was so tender and juicy with great flavor. This will be our new go-to recipe.

Hi! I loved it as is, but part of my family didn’t care for the balsamic vinegar. If I omitted it, should I replace it with something else? Or would that completely change the recipe to not use it?

I made this in the oven and it turned out great.

This has been my go-to, chicken in the oven recipe for a while now. It has just enough spice without too much kick. Both my kids, love it, even my picky eater. Very easy to double or triple. It also is great for leftovers.

Made this tonight with chicken tenders for a Caesar salad. Swapped chili powder for hatch chili powder. Forgot to do the broil part (will try next time), but the flavor was delicious. Thank you for this.

Perfect every time! I use triple the recipe and freeze the rest for easy weeknight dinners.

https://content.jwplatform.com/videos/mjkWOL0J.mp4

This super-tasty Blackened Chicken couldn’t be easier to prepare! Combine a delicious seasoning blend with some oil and vinegar and then rub it all over the chicken. Throw it in the oven, a skillet, or on the grill — I’ll share how to make it whichever way is easiest for you.

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Top 3 blackened chicken recipe recipes from across the web

The most viewed blackened chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Grilled Blackened Chicken Breasts R...

Blackened Chicken (Easy Dinner Reci...

Blackened Chicken Recipe

The most viewed blackened chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine