Perfect Blackened Chicken Recipe – Bold, Flavorful, and Easy

This blackened chicken delivers bold, smoky flavor in every bite without requiring hours of preparation. It’s juicy, perfectly spiced, and ready in just 20 minutes.

With an irresistible crust of spices that locks in the natural juices, this dish delivers a perfect balance of heat, herbs, and tenderness.

Whether you’re looking for an easy blackened chicken recipe for a quick weeknight dinner or craving the depth of grilled flavors, this versatile recipe has you covered.

Plus, it’s a healthy blackened chicken option with minimal oil and zero carbs, making it perfect for clean eating.

My Story Behind This Blackened Chicken

The first time I tried blackened chicken was at a bustling coastal restaurant. The smoky aroma, crispy spice crust, and juicy chicken won me over immediately.

I knew I had to recreate it at home. After dozens of tests (and eating way too much chicken along the way!), I developed my very own version using the best blackened chicken seasoning blend to ensure maximum flavor and that signature blackened look.

This recipe has since become a go-to in my kitchen—perfect for tossing on a salad, serving with roasted veggies, or tucking into tacos. It’s especially incredible on the grill: my take on blackened chicken on the grill ensures charred, smoky perfection while keeping the chicken tender.

Ready to try it?

Blackened Chicken Ingredients

• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper (increase to 1/4 teaspoon for more heat)
• 1/8 teaspoon black pepper
• 2 boneless, skinless chicken breasts (about 1–1 1/4 lbs), cut in half and pounded to 1/2–3/4 inch thickness
• 2 teaspoons avocado oil

How to Make Blackened Chicken

1. Preheat an outdoor grill to 400℉ or place a grill pan on the stovetop over medium-high heat.
2. Combine the smoked paprika, salt, cumin, thyme, oregano, onion powder, garlic powder, cayenne, and black pepper in a small bowl. Stir to blend evenly.
3. If your chicken breasts are thick, slice them into cutlets or pound them flat with a rolling pin or meat mallet until they are 1/2–3/4 inch thick.
4. Pat the chicken pieces dry with a paper towel to remove excess moisture.
5. Brush the chicken evenly with the avocado oil, ensuring it’s fully coated.
6. Sprinkle the seasoning mixture over both sides of the chicken, then gently massage it into the meat for a thorough coating.
7. Lightly oil the grill grates or grill pan to prevent sticking.
8. Cook the chicken on the grill or grill pan for 4–7 minutes per side, depending on thickness, until the internal temperature reaches 165℉ and the exterior is blackened.
9. Remove from heat and rest for at least 5 minutes before slicing or serving.

My Chef Tips for the Best Blackened Chicken

• Don’t skip the rest. Allowing the chicken to rest after cooking will keep it juicy and tender when you slice it.
• Adjust the spice level. For a milder version, use just a pinch of cayenne or leave it out entirely. For extra heat, add 1/4 teaspoon or more.
• Use a meat thermometer. To ensure perfectly cooked chicken, check for an internal temperature of 165℉ at the thickest part.
• Make it in advance. Blackened chicken keeps well in the fridge for up to three days, making it a great choice for meal prep or leftover salads.
• Choose the right oil. Avocado oil has a high smoke point, so it won’t burn at grilling temperatures. Other neutral high-smoke-point oils work too.

Blackened Chicken FAQs

What is the best way to cook blackened chicken?

The grill or a stovetop grill pan works best as they create the smoky char and crispy spice crust that define grilled blackened chicken breasts.

Is blackened chicken healthy?

Yes! This healthy blackened chicken recipe is low in calories (just 165 per serving) and packed with lean protein, making it a great option for clean eating.

Can I make blackened chicken without a grill?

Absolutely. You can use a cast iron skillet on the stovetop, which will still give you that signature spice crust and incredible flavor.

What makes this seasoning the best?

The combination of smoked paprika, cumin, and cayenne creates a robust, smoky kick, while the thyme and oregano add a savory depth. This best blackened chicken seasoning perfectly balances smoky and spicy notes.

How do I store and reheat leftovers?

Store leftover blackened chicken in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave to avoid drying it out.

Time to Try This Blackened Chicken

If you’re ready for juicy, smoky, flavor-packed perfection, this blackened chicken recipe is a must-try. It’s easy to make, versatile enough for any meal, and brings restaurant-quality flavor straight to your kitchen. Whether you’re firing up the grill or using your trusty stovetop pan, this recipe won’t disappoint.

What’s your favorite side dish for blackened chicken? Let me know in the comments or tag me on social media with your delicious creations. I can’t wait to see how you make this recipe your own!