Blackened Chicken is quick to make! Just mix seasoning, oil, and vinegar, rub it on the chicken, and cook in the oven, skillet, or grill—I’ll show you the easiest way.
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.
What Is Blackened Chicken Made Of?
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
When I make this recipe, I’ll typically make a few packets of the seasoning mix. Since all the spices are out and I’m measuring anyways, it takes just a few extra minutes.
Measure out the spices, put them in labeled individual snack-size bags: “blackened chicken mix”, and store those packets with your spices. Next time you go to make this recipe, all you’ll need to do is throw in oil and vinegar!
How To Make Blackened Chicken
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
I mentioned earlier that I love making a batch of this chicken and using it in meals throughout the week. Here are some ideas:
- Serve as is right out of the oven with a side dish like one of the following:
- Roasted Vegetables like Roasted Broccoli, Roasted Sweet Potatoes, and Roasted Green Beans
- A big salad like this Italian Salad or Olive Garden Salad.
- Make tacos! We love charring some extra-thin corn tortillas on the stovetop and then filling the inside with guacamole and adding diced blackened chicken on top. A scoop of sour cream or this cilantro lime sauce is the perfect finish!
- Add to a salad. Pretty much any salad recipe you enjoy will benefit from an addition of diced blackened chicken. I have recently enjoyed it in this Jennifer Aniston Salad and Quinoa Salad Recipe.
- Make a burrito bowl. Whip up some cilantro lime rice and add this chicken, some roasted corn, and your favorite burrito bowl toppings (like a ripe avocado, scoop of sour cream, or this 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
Chicken Caesar Wrap
Dinner
Rotisserie Chicken Tacos
Sandwiches
Mexican Street Corn Chicken Salad
Blackened Chicken
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.
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!