Name: The BEST Blackened Chicken
Yield: 2

This Blackened Chicken Recipe is quick to make! Just mix seasoning, oil, and vinegar, rub it on the chicken, and cook in the oven, skillet, or grill.

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.

author’s note

The Blackened Chicken I Make Every Single Week!

This has quickly become one of my go-to dinners. It’s simple, full of flavor, and one of those recipes I know I can count on when I need something straightforward that everyone will actually eat.

Lately I’ve been really into meal prepping. With three growing kids, I feel like I’m constantly trying to stay one step ahead of dinner. Having a few proteins ready to go at the start of the week has made such a difference.

This Blackened Chicken Recipe has completely saved me. At the beginning of the week, I’ll make a batch (usually alongside my Italian chicken marinade), dice it up, and use it in different meals all week long. Bowls, wraps, salads, quick lunches, it just works for everything. And honestly, there are plenty of times I end up sneaking bites straight off the pan because it’s that good.

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.

Ingredients

This Blackened Chicken recipe is so straightforward to whip together and even easier if you’ve assembled the spice blend beforehand (see “quick tip” box below).

Seasonings. A satisfying 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

You can prep a few seasoning mix packets at once. Since the spices are already out, it only takes a few extra minutes. Measure the spices, add them to labeled snack-size bags, and store them with your spices. Next time, just add oil and vinegar!

How to make blackened chicken: Begin by combining the seasonings, vinegar, and oil in a bowl. Next, thoroughly rub this mixture into the chicken. Finally, cook the chicken in a pot until it achieves a blackened crust.

How To Make Blackened Chicken Recipe

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: Heat 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.

The meat fresh out of the skillet on a plate resting for more flavor.

What To Serve With Blackened Chicken Recipe

Serve straight from the oven with sides like Roasted Broccoli, Sweet Potatoes, and Green Beans, or a big salad like my Italian or Olive Garden Salad.
Make tacos with charred corn tortillas, guacamole, diced blackened chicken, and a little sour cream or cilantro lime sauce.
Add to a salad. It is satisfying to it in my Jennifer Aniston Salad and Quinoa Salad.
Make a burrito bowl with cilantro lime rice, roasted corn, this chicken, and toppings like avocado, sour cream, or 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.