blackened seasoning

blackened chicken

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.

 

Ingredients:

  •     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!

blackened chicken

 

To make blackened chicken:

  1. 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!
  2. 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!
  3. Once the oil is nice and hot and shimmery, put in your chicken breasts. Don’t crowd them or they won’t get blackened!
  4. 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.
  5. Flip and cook for another 8 minutes on the other side.
  6. 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.
  7. 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.

3 Comments

  1. Dorothy July 7, 2013

    I always wondered how they made it black and not burnt-tasting, thank you! I enjoy your recipes, such yummy-looking photos. I say this with good intent…this font is very difficult to read. For example, the word easier looks like casior, mentioned looks like montionod, prefer looks like protor, and anything with numbers such as important measurements, I can’t even guess. *sigh* I’ve even tried making the tiny font bigger, but I still have difficulty reading it. Thank you for sharing such great stuff, I’ll continue to try and read it because I like your posts so much!

    Reply
    • jessy July 28, 2013

      Oh no! Sorry about the hard to read font. Tonight I had some time so I sat down and changed it – I hope it’s easier to read now! 🙂

      Reply
  2. Dorothy July 30, 2013

    The font is much better and very much appreciated! The ingredients and directions section are very light, though, and I can barely see them. The rest is easy-cheesy to read. Maybe I’m having trouble seeing it because I’m an old fart, so maybe you should double check with another reader and see if they’re having issues.

    Reply

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