Blackened Chicken

Blackened Chicken

This chicken gets made often in our house. It is very versatile and gets put into tacos, quinoa bowls, salads, quesadillas …

One of the first times I made this, I accidentally grabbed the tablespoon instead of the teaspoon when adding in the cayenne pepper. And a friend who didn’t really enjoy spicy food was over for dinner. Well, we went through a lot of cheese, cool lettuce, and water for that taco night!

I typically grill this chicken outside because I like the added flavor of the fire. I’ve also had good luck with broiling (when it is not great grilling weather or I run out of propane). It is also great sauteed in a little butter and vegetable oil, although I always set off the (overly sensitive) smoke detector when I attempt it.

Blackened Chicken

My favorite uses of this chicken include tacos, salads, and over pasta with some bright, green veggies. It's also great in burritos, sandwiches, rice or quinoa bowls, or really, anything else. I also use the spice blend on tofu and use it in the same way as chicken.
I usually use about 3 – 3.5 pounds of boneless, skinless chicken pieces per seasoning recipe. But I like a lot of spice per bite, so you may be able to stretch the spice a bit further if you prefer it a bit tamer. Also, the spice blend keeps for a while if you only want to make a few pieces at a time. I like the leftovers, so I go for it all at once!
The cook time will depend on what cut of chicken you are using and your method. My preferred method is the two-zone-grill-method: I will start out searing the chicken over high heat on both sides then moving it to the cooler side of the grill to finish cooking through while I grill veggies or other accompaniments.
Prep Time5 mins
Cook Time20 mins
Author: Rachel at Fridge Two Table



  • 3 – 4 lbs boneless skinless chicken – thighs, breasts (preferably thinly sliced), or tenders all work well

Blackening Seasoning

  • 1 ½ tbsp paprika
  • ½ tbsp smoked paprika
  • 1 tbs kosher salt
  • 1 ½ tsp onion powder
  • 2 tsp garlic powder
  • 1 – 2 tsp cayenne pepper (adjust based on your spicy preferences)
  • ½ tsp white pepper
  • ½ tsp black pepper
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 ½ tsp sugar

Optional ingredients

  • any oil for high heat (avocado, grapeseed, sunflower, etc)
  • apple cider vinegar


  • Make the spice blend by mixing all the ingredients together in a small bowl.

Dry Rub

  • Coat the chicken evenly in the spices and cook through using your preferred method (grilling, broiling, or sauteing). When using the dry rub, I typically prefer sauteing in a little butter and neutral oil. Make sure your hood vent is turned on as it tends to smoke.

Wet Marinade

  • Mix desired amount of spice blend with enough oil to fully coat all of the chicken. Add in a couple of splashes of vinegar. Use right away or let it marinate for a few hours. Cook through using your preferred method. I typically will grill or broil the chicken when it is in the marinade.

Did you try this recipe? Did you make some tweaks? Do you have a question? Just want to say hi? Please leave a comment!