Savory with a dash of heat, this chicken is perfect with veggies as a side or as part of larger dish such as pasta or a salad.
Prep Time5mins
Cook Time6mins
Course: Dinner
Cuisine: Caribbean
Keyword: blackened chicken, blackened chicken recipe, one skillet blackened chicken
Servings: 4servings
Calories: 231kcal
Ingredients
4skinless boneless chicken thighs
3tbspolive oil
¼tspsalt
½tsponion powder
½tspdried thyme
½tspgarlic powder
½tsppaprika
½tspblack pepper
¼tspcayenne pepper
Instructions
If you're using frozen chicken, remove your chicken from the freezer and let thaw completely.
In a small bowl or dish, combine your blackening spices and set aside.
Remove your chicken from the package and pat dry with a paper towel. If you're using chicken thighs, I recommend pounding them to tenderize the meat further. Pounding your chicken with a meat mallet also allows you to ensure that your breasts are even in thickness. With this said, I don't recommend pounding chicken breasts because they can easily become dry.
Baste or spray your chicken with olive oil or vegetable oil (or a vegetable oil substitute). Then cover your chicken on both sides with blackening seasoning.
On high heat, preferably in a cast iron skillet on medium-high heat, heat one to two tablespoons of oil and cook your chicken for three to four minutes on each side. You want a hot pan when making blackened chicken in cast iron, it will help give you that delicious blackened crust.
Notes
Purchase a handy-dandy meat thermometer to keep on hand. Chicken is not a protein you want to mess around with. If you're new to cooking chicken (or any type of poultry), taking the temperature of your meat will put your mind at ease and ensure your chicken is cooked to a safe temperature.