Blackening is not burning. It’s flavor explosion.
Cajun spices meet a screaming-hot skillet. The crust turns dark and smoky. The inside stays juicy. 15 minutes. No grill. Just heat and spice.
Make the Seasoning
Mix all seasoning ingredients in a small bowl.
Season the Chicken
Pat chicken completely dry with paper towels.
Generously coat both sides with blackening seasoning. Press to adhere.
Heat the Skillet
Heat a cast iron skillet over medium-high heat until screaming hot (3-5 minutes).
Add butter or oil. It should shimmer immediately.
Blacken the Chicken
Place chicken in skillet. Don’t overcrowd (cook in batches if needed).
Cook 4-5 minutes per side until blackened crust forms and internal temp reaches 165°F (75°C).
Rest and Serve
Let chicken rest 5 minutes. Squeeze lemon over top.
Serve with rice, vegetables, or slice over a salad.
Summary
Prep Time: 5 minutes | Cook Time: 8-10 minutes | Total Time: 15 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Fridge:
Store cooked chicken for 4 days.
Reheat:
Skillet over medium heat for 3-4 minutes per side. Microwave works but crust softens.
Pro Tip:
- Do this in a cast iron skillet. Non-stick pans can’t handle the high heat needed for blackening.
