Blackened Chicken Recipe (Stovetop, Grill, or Air Fryer)

sliced chicken with rice and broccoli on a wooden plate

4.65 from 17 votes

Blackened Chicken Recipe (Stovetop, Grill, or Air Fryer)

With zesty, bold spices and a dark, seared crust, Blackened Chicken (Cajun chicken) is a flavorful protein to serve on its own or over salad, pasta, or rice. This recipe includes instructions for the stovetop, grill, or air fryer.

To adjust the servings in this recipe, click on the number next to servings.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Keyword: Chicken Recipe, grill-friendly, summer

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Mixing Bowls
Skillet

Ingredients

1/4 cup Cooking Oil (see note)
1 Tablespoon Lemon Juice
1 1/2 Tablespoons Paprika
1 teaspoon Kosher Salt
1 teaspoon Dried Thyme
1 teaspoon Onion Powder (not onion salt)
3/4 teaspoon Garlic Powder (not garlic salt)
1/2 teaspoon Black Pepper (preferably fresh-cracked)
1/2 teaspoon Dried Oregano
1/4 teaspoon Sugar (optional)
1/8 teaspoon Cayenne Pepper
1 pound Boneless, Skinless Chicken Breasts or Chicken Thighs (if using thick chicken breasts, slice them lengthwise to thin)

Instructions

In a large bowl, whisk together oil, lemon juice, paprika, salt, dried thyme, onion powder, garlic powder, black pepper, dried oregano, sugar, and cayenne pepper.
Pat chicken dry with paper towels to remove any surface moisture (this will help the spice mixture to stick).
Add chicken to spices, pressing the chicken into the mixture to coat well. (You can cook it right away or refrigerate for up to a day to build flavor.)
Heat large skillet or grill pan to medium heat. If you prefer, you can heat up an outdoor grill or heat an air fryer to 375 degrees F. Brush pan, grill, or grates of an air fryer basket with some cooking oil to help prevent sticking. Add chicken to hot pan and cook on both sides until a dark crust appears on both sides and cooked through (165°F). (In the air fryer, cook without turning for 7 to 10 minutes.)
Transfer cooked chicken to a cutting board and let it rest for 5 minutes.
Slice chicken and serve.

Notes

Cooking Oil - Almost any oil will work here. I like olive, avocado, grapeseed, vegetable, or canola oil. Melted butter and mayonnaise also work well.

Sugar - Sugar in the blend is optional, but can be useful both in balancing the heat of the cayenne and black pepper and in encouraging browning. Sugar will caramelize when exposed to high heat and will help to give the dish you are cooking a deep, dark crust.

Cayenne Pepper - This will make a seasoning that is noticeably spicy and should work for most spice preferences. If you are sensitive to spice (or serving people who are), reduce or omit the cayenne. You can also increase the cayenne if you like spicier dishes.

Nutrition