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.
This blackened chicken recipe 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 good as a taco filling or with my black bean salad. If serving as a main course, try it with with any of the dressings mentioned above or even BBQ sauce.
“I have one word – YUM! My whole family loved this and both boys went back for seconds…This one will be going into the rotation.”
What You’ll Need To Make Blackened Chicken
- Chicken – You’ve got a couple of options here. 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, slice them in half horizontally first to prevent them from being enormous once pounded out. For an easier option, you can use chicken tenderloins, which are naturally smaller and more tender. Simply press them with your hands to flatten them out.
- Spice blend – A mix of smoked paprika, garlic powder, onion powder, dried oregano, thyme, dry mustard, cayenne, sugar, salt, and pepper gives the chicken bold, smoky flavor with a little kick. The sugar helps balance the heat and creates that crave-worthy blackened crust. Feel free to dial the cayenne up or down depending on your spice level.
- Vegetable oil – Helps the chicken cook evenly and gives the spice coating a beautifully blackened finish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
I’m demonstrating the skillet method below, but you’ll also find notes for using a grill or grill pan if you prefer.
Step 1: 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 well to combine.
Step 2: Coat the chicken. Sprinkle the spice rub evenly over both sides of the chicken and press gently so it sticks. (Note: If you’re grilling or using a grill pan, wait to add the spice rub—you’ll mix it with the oil in the next step before tossing with the chicken.)
Step 3: Cook. Heat the oil in a large cast iron or nonstick skillet over medium-high heat. When the oil begins to shimmer, add the chicken and cook, uncovered, for 2 to 3 minutes, until the seasoning darkens. Flip and cook for another 2 to 3 minutes, or until cooked through.
Prefer to grill? You can also cook the chicken on an outdoor grill or grill pan—just toss the chicken with the oil and spice rub in a bowl first, then grill over medium-high heat for 2 to 3 minutes per side, or until nicely blackened and cooked through.
Step 4: Serve. Plate the chicken as is, or transfer it to a cutting board to slice and pile onto salads, tuck into wraps, or add to grain bowls. If you have any leftovers, they’ll keep nicely in the fridge for up to 3 days. Enjoy!
More Easy Chicken Recipes You May Like
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.
- Cook the chicken: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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I have one word – YUM! My whole family loved this and both boys went back for seconds. I had always been skeptical of blackened seasoning, thinking it’s not something I’d like, but on a whim, I made Jenn’s blackened tilapia recently and loved it so I thought this one was worth a try — I was not disappointed!! This one will be going into the rotation.
This recipe is phenomenal. I double up the dry rub ingredients to make sure each chicken thigh is fully coated. Then I dry brine the chicken uncovered in the fridge for 2 hours. Comes out great every time. With asparagus and mashed potatoes, DA BOMB!
I’d pay $40 for this in a restaurant.
My husband and I have made many, many of Jenn’s recipes and usually we love them. But this one was a huge disappointment. The predominant flavors were salt and smoke. Neither of us liked it.
We grilled, shredded and made tacos…served with your pineapple avocado salsa. Delish!
Easy peasy, definitely a keeper ❤️. Another win for my favorite chef.
We made this tonight and it was easy and excellent! No left overs! The rub had the perfect kick of heat and was very tasty! Thank you Chef Jenn for bringing something new and delicious to our dinner table!
this was so easy and delicious! I pan fried in a little avacado oil everyone loved loved 🙂
Jenn! You’ve done it again.
Longtime follower, first time comment. Shame on me because everything I’ve ever made from your site has been fantastic. Thank you for sharing your gift with the world.
I do a lot of meal prep, mainly with chicken breasts, and I’m always looking to spice things up. This is exactly what I needed in my life. Thank you for continuing to put out new ideas and always keeping them simple.
You rock!
Kerry
This is a keeper. Simple and full of flavor! Just don’t get the rub on too thick or it could overpower everything. We grilled it as suggested and it turned out great.
Sounds amazing and so thankful for a new grilled chicken recipe to add to the repertoire! Two questions: 1. Can I use olive oil instead of vegetable oil here? 2. If I have the time, can I marinate the chicken a day ahead? If so, is there any extra benefit to this? Thank you!
Hi Chad, olive oil should be okay; just be careful not to let it burn. And I actually don’t recommend marinating this a day ahead. I’m concerned it would make the flavor a bit too strong. Hope you enjoy it!
Jenn, can this be done in an air fryer-the large toaster oven style?
I don’t own an air fryer so unfortunately, I can’t tell you confidently whether or not this would work in one. I’m sorry!