Name: Blackened Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: ½ teaspoon paprika; ⅛ teaspoon salt; ¼ teaspoon cayenne pepper; ¼ teaspoon ground cumin; ¼ teaspoon dried thyme; ⅛ teaspoon ground white pepper; ⅛ teaspoon onion powder; 2 skinless, boneless chicken breast halves

CATHERINEFLORENCE

02/21/2004

I made this exactly as the recipes is written and my very picky husband LOVED the chicken from my first attempt. He's asked me to make it every week for the past month. While he loved it from the start, I thought the flavor was a bit off, I have since perfected it to our tastes: I double all spices except halve the thyme. I also put all the spices in a plastic baggy, cut the chicken into strips, and shake them in the bag, then follow the recipe as written. I serve over pasta alfredo.

Allrecipes Member

06/30/2004

FIRE! My son (19) was heating the oil in a cast iron pan with a lid on it. When he took the lid off, the oil flashed! He popped the lid back on right away, which stopped the fire, but that quickly it had melted the hood on the stove. We went out for burgers that night, aired out the house, and just baked the chicken the next day. Be careful, this recipe can be dangerous!

1175 Ratings

5 star values: 684
4 star values: 339
3 star values: 88
2 star values: 45
1 star values: 19

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CATHERINEFLORENCE

02/21/2004

Allrecipes Member

04/15/2002

This recipe was tasty, quick & easy.

Brynne

01/23/2007

My husband's first word after eating this chicken was "yummy." I followed the recipe to a T, except that I only allowed the oil to heat up for about 5-7 minutes. It did create a lot of smoke, so turn on the fan ahead of time. I also had to cook it in the oven for more than 5-10 minutes - it was probably closer to 20-25. I don't know why people were saying that this chicken was bland - it was one of the most flavorful recipes I've tried in a long time. I suspect that it's important to use a cast iron skillet, as it sears the spices into the skin of the chicken. That might be the difference. It was actually quite spicy, and I love and can tolerate quite a bit of spice. I wouldn't change a thing, except that next time I might cook it in the cast iron skillet completely, as I wish it had a hard crust of the spices.

Allrecipes Member

10/26/2002

Not exactly my "type" of blackened chicken, though, most will probably find it delicious. I used real onion (not powdered) and a bit of garlic as well. Was good, but just not what I was looking for. I prefer a spicier and crispier blackened chicken and this one was not spicy enough for my tastes and was a bit too moist (sheesh is that possible?). If you like 'em hot and cripsy, seek a different recipe, if you like 'em moist with a mild tang, you'll like this. :)

Allrecipes Member

05/21/2002

This chicken was the best. My family loved it. I cooked the chicken on the grill until done. (I didn't use the frying pan at all.) I also made up a little extra spice mixture and sprinkled it over the hot coals while the chicken was cooking. (Garlic added to the coals gives food a nice light smoked garlic flavor as well)

Joe and Jill

04/25/2006

This is a good basic blackening rub, and putting the chicken in the oven kept it so moist and yummy. I've made it twice: 1st time I followed the ingredients exactly & my husband thought it was a little bland. 2nd time, I added 1/2 tsp. rubbed sage & 1/2 tsp garlic powder which definitely added some zip and more flavor. I also coated both sides the second time around. My husband and I dipped the chicken in Blue Cheese dressing which went great with the spices. This is now one of my husband's favorites!

specvred02

04/20/2009

The people that reviewed this recipe and commented that it was a "fire hazzard" or the like, DID NOT READ THE DIRECTIONS!!!!!!!!! You heat the pan for 15 minutes and OIL the chicken!! It mentions nothing about adding oil to the pan!!! This recipe tastes great and will not burn down your house!!

LADYJAYPEE

09/11/2003

This tastes good and is QUICK! I tripled the amount of spice rub; put it on both sides of the chicken; pounded the chicken breasts so they wouldn't be so thick; and baked it for about 15 minutes which was just the right amount of time. Thanks for sharing this one with us, Karena.

Allrecipes Member

06/20/2001

This recipe is fabulous. My husband - who doesn't like blackened anything - loves it. My suggesion would be to use Olive oil instead of vegetable oil and bake the chicken for 20 minutes instead of 5. Other than that, this is the best blackened chicken I have ever had.