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 isn’t burnt—it’s coated in spices that turn dark brown/black when cooked. This recipe uses boneless skinless chicken thighs, but I’ll also show you how to blacken chicken breasts.
The Best Blackened Chicken Recipe
Why is this the best?! Well not only is it ridiculously easy to prepare but it is loaded with flavor and delivers incredible, perfectly tender chicken the whole family will love!
I’ve been really into meal prepping lately; preparing a bunch of proteins and sides to re-purpose into meals and snacks throughout the week (feeding three growing kids and their appetites is no joke!).
This blackened chicken recipe and this Italian chicken marinade have been lifesavers! At the beginning of each week, I’ve been making up a couple of batches of each and then dicing it all up to use in meals throughout the week.
Quick Tip
Is Blackened Chicken Spicy?
It can be–but it doesn’t have to be! I’d 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 McCormick®). 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 you’ve assembled the spice blend beforehand (see “quick tip” 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 — either works well.
- Balsamic vinegar. This is the “secret” 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 450°F. Add seasoned chicken to a clean, greased grill. Cook 3–5 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 2–3 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, 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
- Don’t 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 shouldn’t be bunched or folded).
- Adjust seasoning with larger batches. If you want to double (or triple) the recipe, don’t 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 breasts—see note 1
- 4 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- Salt and 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
Instructions
- 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 don’t work with this method): Preheat oven to 425°F. Line a large sheet pan with foil.
- 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.
- 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 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.
- 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. (Don’t 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 2–4 minutes per side or until cooked through (thermometer registers 160℉/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 (450℉.) Add seasoned chicken to a clean, well-greased grill, placing it flat (not bunched up) on the grates. Close the grill and cook 3–5 minutes or until nicely caramelized. Use a metal spatula to scrape up and flip the chicken. Close the grill and cook another 3–5 minutes or until chicken registers 160℉. (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.
Could this be done in a crockpot?
Sorry, not this 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?
You can leave it out!
Could you use this on baked fish?
Absolutely! But I also have a some delicious fish rubs if you’re interested!
These look so good! Have you tried these in an air fryer? I’d love to know at what temp and for how long.
Hey Kelly! I haven’t tried air frying this Blackened Chicken yet, but I’m sure it would be delicious! Check out my air fryer instructions for chicken here: https://axis-framework.live/bang-bang-chicken/%3C/a%3E — they should work great!
I made this in the oven and it turned out great.
So thrilled to hear this!
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.
I am so thrilled to hear this! Thanks so much B!
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.
Delish! So thrilled this was a hit! Thanks Kimberly! 🙂
Where are the additional instructions on baking chicken breasts?
Hey Janet! It’s in “Note 1”
Perfect every time! I use triple the recipe and freeze the rest for easy weeknight dinners.
I am so happy to hear this! Thanks Lynne! 🙂
Do you have a recipe for the salad accompanying the chicken? Looks delicious and I’d love to serve them together!
Yes its not live on the site yet but I’ll link it here when it is! 🙂