This Blackened Chicken Recipe is quick to make! Just mix seasoning, oil, and vinegar, rub it on the chicken, and cook in the oven, skillet, or grill.
What Is Blackened Chicken?
Blackened food isnโt burntโitโs coated in spices that turn dark brown/black when cooked. This recipe uses boneless skinless chicken thighs, but Iโll also show you how to blacken chicken breasts.
authorโs note
The Blackened Chicken I Make Every Single Week!
This has quickly become one of my go-to dinners. Itโs simple, full of flavor, and one of those recipes I know I can count on when I need something easy that everyone will actually eat.
Lately Iโve been really into meal prepping. With three growing kids, I feel like Iโm constantly trying to stay one step ahead of dinner. Having a few proteins ready to go at the start of the week has made such a difference.
This Blackened Chicken Recipe has completely saved me. At the beginning of the week, Iโll make a batch (usually alongside my Italian chicken marinade), dice it up, and use it in different meals all week long. Bowls, wraps, salads, quick lunches, it just works for everything. And honestly, there are plenty of times I end up sneaking bites straight off the pan because itโs that good.
Quick Tip
Is Blackened Chicken Spicy?
It can beโbut it doesnโt have to be! Iโd say this recipe is mild (my kids inhale it!). Leave out the pinch of red pepper flakes if you want less heat and be sure to use a mild chili powder (such as McCormickยฎ). On the flip side, increase the heat by adding more red pepper flakes or adding in a touch of cayenne pepper.
Ingredients
This Blackened Chicken recipe is so easy to whip together and even easier if youโve assembled the spice blend beforehand (see โquick tipโ box below).
- Seasonings. A delicious blend of chili powder, cumin, coriander, paprika, garlic powder, red pepper flakes, and of course, salt and pepper.
- Olive oil. Or use avocado oil โ either works well.
- Balsamic vinegar. This is the โsecretโ ingredient to this blackened chicken and while you might not taste it directly, it adds just the right amount of acidity.
Quick Tip
I like to prep a few seasoning mix packets at once. Since the spices are already out, it only takes a few extra minutes. Measure the spices, add them to labeled snack-size bags, and store them with your spices. Next time, just add oil and vinegar!
How To Make Blackened Chicken Recipe
Whisk spices, oil, and vinegar in a bowl. Pat chicken thighs dry, then coat evenly with the mixture.
Choose your cooking method:
- Oven: Our go-to method. Full instructions are in the recipe card below.
- Grill: Preheat to 450ยฐF. Add seasoned chicken to a clean, greased grill. Cook 3โ5 minutes per side, until nicely caramelized and cooked through.
- Skillet (for breasts): Use boneless, skinless chicken breasts. Halve them widthwise and lightly pound. Rub with seasoning. Heat oil in a skillet and cook chicken 2โ3 minutes per side until cooked through. Let rest before serving.
What To Serve With Blackened Chicken Recipe
- Serve straight from the oven with sides like Roasted Broccoli, Sweet Potatoes,ย and Green Beans, or a big salad like my Italian or Olive Garden Salad.
- Make tacos with charred corn tortillas, guacamole, diced blackened chicken, and a little sour cream or cilantro lime sauce.
- Add to a salad. I love it in my Jennifer Aniston Salad and Quinoa Salad.
- Make a burrito bowl with cilantro lime rice, roasted corn, this chicken, and toppings like avocado, sour cream, or pico de gallo.
Recipe Tips
- Donโt forget to line the pan with foil. The clean-up without foil is tough!
- Space chicken thighs out on the pan with plenty of room (they shouldnโt be bunched or folded).
- Adjust seasoning with larger batches. If you want to double (or triple) the recipe, donโt forget to increase the salt and pepper too! Bake time will also increase with more meat on the pan.
Use This Chicken In One Of These Recipes:
Dinner
Coconut Chicken and Rice
Dinner
Rotisserie Chicken Tacos
Sandwiches
Mexican Street Corn Chicken Salad
Blackened Chicken Recipe
Video
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 1 pound boneless, skinless chicken thighs or breastsโsee note 1
- 4 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- Saltย andย pepper
- 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, see note 3
Instructionsย
- There are 3 cooking options: either (1) cook breasts in a pan, (2) grill breasts or thighs, or (3) bake full thighs.
- To cook breasts in a pan, see note 1. To grill thighs or breasts, see note 2.
- To bake thighs (breasts donโt work with this method): Preheat oven to 425ยฐF. Line a large sheet pan with foil.
- In a small bowl, add all โSeasoning Blendโ ingredients. Season to taste with salt and pepper (I add 1 teaspoon salt and 3/4 teaspoon pepper). Whisk to combine.
- 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.
- 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.
- 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 7โ10 minutes or until youโve got a nice blackening and caramelization. (Interior should be 160ยฐF; carryover heat will take it to 165โ.) Eight minutes for 5.5-ounce thighs is perfect in my oven.
- 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!
Recipe Notes
- How to Cook Breasts in a Pan: Cut 1 lb. chicken breasts in half widthwise to make 4 even pieces. Use a meat mallet/frying pan/your fist to give each piece a quick pound. (Donโt flatten; just make all pieces fairly even in width.) Toss breasts with seasoning mix in a bowl with tongs. Add 1 tbsp oil to a large, heavy-bottom pan. Heat on high, and once the pan is heated, add chicken pieces in one layer. Cook about 2โ4 minutes per side or until cooked through (thermometer registers 160โ/juices run clear); remove to a plate. Tent with foil and set aside to rest for 5 minutes.
- How To Grill Breasts Or Thighs: Preheat grill to medium-high (450โ.) Add seasoned chicken to a clean, well-greased grill, placing it flat (not bunched up) on the grates. Close the grill and cook 3โ5 minutes or until nicely caramelized. Use a metal spatula to scrape up and flip the chicken. Close the grill and cook another 3โ5 minutes or until chicken registers 160โ. (Timing will vary based on the size of the chicken and the actual heat of the grill.) Remove to a plate and cover loosely with foil to rest for 5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
I am so happy to hear this! Thanks so much Carolyn!