What is Blackened Chicken, and is it burnt? The dark coloration on this very tasty chicken is due to the blend of spices used to marinade it. The blackening seasoning blend is a milder cousin to the typical Cajun spice blend. Although both versions derive from the same region of the United States in Louisiana.
Squeeze lime wedges onto the cooked Blackened Chicken and it will make all the flavors come alive!
Most of the ingredients are going to be in the spice blend to make the marinade/crust.
- Chicken Breasts (or thighs)
- Unsalted Butter
- Onion Powder
- Garlic Powder
See recipe card for quantities.
In a small bow, combine all the spices.
Melt the butter and pour over the spices. Mix together until it forms a paste.
Brush the marinading paste on both sides of the chicken.
Let the coated chicken marinade for 15-20 minutes.
Heat up your cast iron skillet or frying pan on medium-high heat. Melt some butter in the hot pan and place the marinated chicken in the pan. Cook through to get a nice charred color on both side. Use a meat probing thermometer to make sure you have an internal temperature of 165F in the thickest part of the large piece of meat.
Serve with lime wedges.
Hint: Make sure that your pan is not too hot so that your chicken has a chance to cook through without "actually" burning the outside.
- Thyme - Replace the rosemary with thyme for a similar flavor.
- Paprika - I used Smoke Paprika in this recipe but sweet paprika also works very well.
- Chicken - Replace the 4 chicken breast with 10 chicken thighs.
When using chicken thighs instead of the breast, the marinading process with be the same. Be careful with your cooking time on the thighs, they might cook faster if they are not as thick.
Refrigerate any remaining chicken breast in an air tight container for up to 3 days.
- 4 Chicken Breasts
- 2 tablespoon Unsalted Butter , to cook with
- 1 Lime , cut in 6 wedges
- 1 tablespoon Smoke Paprika
- 1 tablespoon Dry Rosemary
- 1 tablespoon Cumin
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Salt
- 6 Tbsp Unsalted Butter , melted
- Whisk together all the spices in a bowl with the 6 tablespoon of melted butter.
- Coat the chicken breasts with the butter and spice mixture and marinade for 15-20 minutes.
- Heat up a frying pan or cast iron skillet on medium-high heat. Place the 2 tablespoon of butter in the hot pan, and once melted, place the chicken breasts in the pan. Cook for 7-8 minutes per side or until cooked through. A meat thermometer inserted in the thickest part of the largest piece of meat should register at least 165F.
- When ready, take out of the pan and onto a plate to rest for 10 minutes. Serve with wedges of lime to be squeezed over the chicken.