Blackened Chicken (Skillet, Grill, or Grill Pan)
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Spice up your dinner routine with this quick and easy blackened chicken—perfectly seasoned, juicy, and ready in no time, whether you cook it in a skillet, on the grill, or in a grill pan!
When you don’t have time to marinate but still want something packed with flavor, this blackened chicken adapted from The New York Times is a lifesaver! “Blackened” refers to a simple yet flavorful technique where the chicken is coated in a bold Cajun spice blend and cooked over high heat, creating a dark, flavorful crust while keeping the inside juicy and tender. The best part? You can make it in a skillet, on the grill, or in a grill pan—whatever works best for you.
Blackened chicken is incredibly versatile. It’s perfect as a main dish with baked sweet potatoes or cilantro lime rice and roasted veggies, or you can slice it up and add it to a salad with Caesar, ranch or blue cheese dressing. It’s also perfect as a taco filling or with my black bean salad. If serving as a main course, it’s delicious served with any of the dressings mentioned above or even BBQ sauce.
What You’ll Need To Make Blackened Chicken
- Smoked Paprika: Adds a smoky, deep flavor and vibrant color.
- Dried Oregano and Thyme: Contribute an earthy, herbal note.
- Garlic and Onion Powder: These spices infuse the chicken with robust, savory flavor.
- Dry Mustard: Adds a subtle tang and sharpness.
- Sugar: Balances the heat and aids in caramelization for a blackened crust.
- Cayenne Pepper: Adds a spicy kick to the seasoning. Use more or less, depending on your preference.
- Chicken: You have a couple of options for the chicken in this recipe. If using boneless, skinless chicken breasts, you’ll need to pound them to an even ½-inch thickness to tenderize them and ensure they cook quickly. If your chicken breasts are large to begin with, it’s a good idea to slice them in half horizontally first to prevent them from being enormous once pounded thin. For an easier option, you can use chicken tenderloins, which are naturally smaller and more tender. Simply press them to ½-inch thickness, and they’ll be ready to cook.
- Vegetable Oil: Facilitates even cooking and helps achieve the blackened crust.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Make the Spice Rub
In a small bowl, add the salt, smoked paprika, oregano, garlic powder, onion powder, dry mustard, thyme, sugar, and cayenne pepper.
Stir to combine.
Skillet Method
Sprinkle the chicken evenly with the spice rub.
Heat the oil in a large cast iron or nonstick skillet over medium-high heat. When the oil begins to shimmer, place the chicken in the pan and cook, uncovered, for 2 to 3 minutes, until the seasoning darkens. Flip the chicken and cook for another 2 to 3 minutes, or until cooked through.
Grill Method
Preheat the grill to medium-high heat and oil the grates. Meanwhile, in a large bowl, combine the oil and spice rub; whisk to combine. Add the chicken, and using tongs, toss until the chicken is evenly coated. Grill, covered, for 2 to 3 minutes per side, or until darkened and cooked through.
Grill Pan Method
In a large bowl, combine the oil and spice rub; whisk to combine. Add the chicken, and using tongs, toss until the chicken is evenly coated. Heat the grill pan over medium-high heat until hot. Place the chicken in the pan and cook, uncovered, for 2 to 3 minutes per side, or until darkened and cooked through.
Frequently Asked Questions
It has a bit of a kick, thanks to the cayenne pepper, but you can reduce the amount if you prefer it milder.
You’ll know the chicken is cooked through when the internal temperature hits 165°F—using an instant-read thermometer makes this easy and foolproof. The outside should be nicely blackened, and the inside juicy. If you want to double-check, slice into the thickest part; there should be no pink, and the juices should run clear.
Blackened chicken can be prepared up to 2 days in advance. Simply cook and store it in an airtight container in the refrigerator, then reheat before serving.
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Blackened Chicken
Ingredients
- 1¼ teaspoons salt
- 1 tablespoon smoked paprika
- 1½ teaspoons dried oregano
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon dry mustard
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- ½ teaspoon cayenne pepper
- 2 pounds boneless, skinless chicken breasts or chicken tenderloins
- 2 tablespoons vegetable oil
Instructions
Prep the Chicken
- If you’re using boneless, skinless chicken breasts and they’re large—about 8 ounces or more—slice them in half horizontally first to prevent them from becoming too large once pounded. Place each chicken breast (or half) in a 1-gallon zip-lock bag, then use a meat mallet to pound it to an even ½-inch thickness. If you’re using chicken tenderloins, simply press them to an even ½-inch thickness with the palm of your hand.
Make the Spice Rub
- In a small bowl, mix together the salt, smoked paprika, oregano, garlic powder, onion powder, dry mustard, thyme, sugar, and cayenne pepper.
Skillet Method
- Sprinkle the chicken evenly with the spice rub. Heat the oil in a large cast iron or nonstick skillet over medium-high heat. When the oil begins to shimmer, place the chicken in the pan and cook, uncovered, for 2 to 3 minutes, until the seasoning darkens. Flip the chicken and cook for another 2 to 3 minutes, or until cooked through.
Grill Method
- Preheat the grill to medium-high heat and oil the grates. Meanwhile, in a large bowl, combine the oil and spice rub; whisk to combine. Add the chicken, and using tongs, toss until the chicken is evenly coated. Grill, covered, for 2 to 3 minutes per side, or until darkened and cooked through.
Grill Pan Method
- In a large bowl, combine the oil and spice rub; whisk to combine. Add the chicken, and using tongs, toss until the chicken is evenly coated. Heat the grill pan over medium-high heat until hot. Place the chicken in the pan and cook, uncovered, for 2 to 3 minutes per side, or until darkened and cooked through.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Can Blackened Chicken be prepared in my oven and/or air fryer?
Hi Kris, I do think it would work, although it won’t have the same blackened texture on the surface. Please LMK how it turns out if you try it.