For a while the boy kept insisting he wanted blackened chicken. After he told me several times I finally got around to doing it, and now I’m using the blackened seasoning I made all the time. 😀 This seasoning makes the most delicious chicken sandwiches, and it’s also great on thighs in the oven.
Just make sure you’re all set up with a hood or a nice fan and an open window, because your kitchen is about to turn into a pretty smoky room.
- 2 teaspoons ground paprika
- 4 teaspoons dried leaf thyme
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon ground cayenne pepper, or to your taste
- 1 teaspoon dried leaf oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
You can change it around a little if you want, of course. (I promise I won’t materialize and smack you with a pan or anything) A little more cayenne is great for those that like more heat!
To make blackened chicken:
- Coat chicken breasts well in the blackened seasoning – you can see in the photos how much should go on. They should be nice and orange!
- Heat a pan (I prefer stainless for this, nonstick just doesn’t give as good of a crust!) over medium heat – I was going at 5 on my gas range – with a thin layer of oil in it. Make sure you have enough oil that the bottom of the pan is coated, or it could cause sticking problems!
- Once the oil is nice and hot and shimmery, put in your chicken breasts. Don’t crowd them or they won’t get blackened!
- You’ll need to leave the breasts alone for 7-8 minutes and then flip. Do not flip until they release themselves from the pan – that’s how you know that side is nice and crispy. If you force them, you’ll pull off the beautiful crust.
- Flip and cook for another 8 minutes on the other side.
- Turn down the heat a bit and keep flipping every now and then until they’re cooked through. If you’re using huge breasts, it could take 20-25 minutes. I used a probe thermometer to check – they need to be at 165 F.
- Let them rest for a few minutes and then eat!
Please note that I do not recommend you cook blackened chicken this way unless you are willing to clean up a very dirty stove afterwards.
To do thighs like I mentioned above, coat them in the seasoning and pop them in a 375 F oven for about 45 minutes to an hour. It’s easier and a little less scary – though they don’t get as dark.