This super-tasty BlackenedChicken couldn't be easier to prepare! Combine a delicious seasoning blend with some oil and vinegar and then rub it all over the chicken. Throw it in the oven, a skillet, or on the grill -- I'll share how to make it whichever way is easiest for you.Spice Note: As written, I'd say this is quite mild.Leave out the pinch of red pepper flakes if you want less heat and be sure to use a mild chili (not chilli) powder (such as McCormick). For more spice add more red pepper flakes and/or a pinch of cayenne pepper.
There are 3 cooking options: either (1) cook breasts in a skillet, (2) grill breasts or thighs, or (3) bake full thighs.
TO COOK BREASTS IN A SKILLET: See Note 1.
TO GRILL THIGHS OR BREAST: See Note 2.
TO BAKE THIGHS (Breast doesn't work with this method): Preheat oven to 425 degrees F. Line a large sheet pan with foil.
SEASONING MIX: In a small bowl add all of the "seasoning blend" ingredients. Season to taste with salt & pepper (I add 1 tsp salt & 3/4 tsp pepper). Whisk to combine.
RUB MIX ON CHICKEN: Pat thighs or breasts dry with paper towel then, using your hands, rub the mixture all over each piece to evenly cover all of the meat. You should use every bit of seasoning mix.
BAKE THIGHS: Place thighs (laid out flat; not bunched together) on the prepared sheet pan, spacing out thighs so they have plenty of room. Bake for 15 minutes and then remove the pan from the oven.
BROIL THIGHS: 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 for 7-10 minutes or until you've got a nice blackening and caramelization. (Interior should be 160 degrees F; carryover heat will take it to 165.) Eight minutes for 5.5 oz thighs is perfect in my oven.
ENJOY: Remove pan and let stand for 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!
Video
Notes
Note 1: Chicken: The recipe is intended for 1 pound chicken. If using chicken thighs you'll need 3 thighs total (each one about 5-5.5 ounces). If there is a lot of excess fat, trim it off. If you want to use chicken breasts, you'll need about 2 small boneless, skinless breasts (1 pound total). Here's how to prepare blackened chicken breasts (don't follow the baking instructions above; it will result in dry chicken breasts)
How To Cook Breasts In A Skillet: Cut 1 lb. chicken breasts in half widthwise to make four even-sized pieces. Use a meat mallet/frying pan/your fist to give each piece a quick pound. (Don't flatten; just make all the pieces fairly even in width.) Toss breasts with seasoning mix in a bowl with tongs. Add 1 tbsp oil to a large heavy bottom skillet. Heat on high heat and once the skillet is heated, add the chicken pieces in one layer. Cook for about 2-4 minutes per side or until cooked through (thermometer registers 160 degrees/juices run clear); remove to a plate. Tent with foil and set aside to rest for 5 minutes.
Note 2: Grilling: Follow the preparation instructions above, and here's how to grill the meat (thighs or breasts will work great on the grill):
How To Grill Breasts Or Thighs: Preheat the grill to medium-high (450 degrees F.) Add seasoned chicken to a clean, well-greased grill placing it flat (not bunched up) on the grates. Close the grill and cook for 3-5 minutes or until nicely caramelized. Use a sharp metal turner to scrape up and flip the chicken to the other side. Close the grill and cook for another 3-5 minutes or until the chicken registers 160 degrees F. (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.