Blackened Chicken

How to Make Blackened Chicken

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1. Pound the chicken breasts between sheets of baking paper to an even thickness of 1.5 to 2 cm.

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2. Mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper and salt in a shallow dish.

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3. Brush the chicken on both sides with the melted butter, then press it into the spice mix to coat it thickly.

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4. Heat a cast-iron skillet over high heat for 3 to 4 minutes, until it just starts to smoke. Open a window and switch on the extractor fan.

   Mark done Start 3 min timer

5. Lay the chicken in the pan and cook for 4 minutes without moving it, until the underside is dark and crusted.

   Mark done Start 4 min timer

6. Turn it and cook for 3 to 4 minutes more, until a thermometer in the thickest part reads 74°C / 165°F.

   Mark done Start 3 min timer

7. Move it to a board and rest for 5 minutes. Slice against the grain and serve with the lemon wedges and parsley.

   Mark done Start 5 min timer

Tips for Making Blackened Chicken

• Pound the chicken to an even thickness. A thick end stays raw while a thin end chars, and evenness is what lets the crust and the centre finish together.
• Ventilate. Blackening throws smoke by design, and an open window matters more than any step in the method.
• Use a heavy pan. Cast iron holds its heat when cold chicken lands on it, so the spices darken instead of steaming.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Blackened Chicken

• Dirty rice
• Creamy coleslaw
• Roasted asparagus

Storing & Reheating Blackened Chicken

Keeps in the fridge for up to 3 days. Eat it cold, sliced over a salad, or reheat in a covered pan with a splash of water for 3 minutes. Freeze cooked slices for up to 2 months.

Blackened Chicken FAQ: Common Questions

Blackened Chicken Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.