Everything about making my own blackening season was great! However, I was just making it for two and when I put 2 in the servings box, it still didnt seem to be enough for 2 chicken breasts. I threw my chicken in the seasoning rather than sprinkling the seasoning ontop.
This was delicious my extremely picky boyfriend loved him and nothing is usually spicy enough for him but these were. I loved this too but cooled it down with a white wine cream sauce and a bed of angel hair pasta DELICIOUS!!!!!Thank you
Wow! This was an excellent chicken dish. We eat a lot of chicken and this is a wonderful, new dish to add to the collection. Unfortunatly, I had not cayenne pepper, but the chicken was great. Also, it is just 2 of us and we usually just eat the boneless, skinless chicken tenders. If you do use the chicken tenders, I didn't need to put the chicken in the oven. I cooked it on the stovetop and it was juicy and wonderful. I also put the rub on both sides of the chicken to make it more flavorful. Wonderful
The flavor of this chicken is just awesome! After cooking the breasts, I sliced them and wrapped them in tortillas with sauteed onions, peppers, salsa and a dollop of sour cream. Delicious! I'm certain they'd be fabulous served intact as a main course too. That's how I'll try them next time.
Awesome!!! Just like the the chicken in the famous restaurant's Blackened Chicken Salad, which they took off of the menu in my area. Now I make my own at home. Don't heat oil so long to avoid smoke. Definately pound chicken flat, then coat for more flavor & cooking ease! Thanks for this Easy & Tasty Recipe!
My husband LOVES this spice mixture. He'll actually eat more chicken if I use it. I did add just a pinch of ground ginger.
I love this. Since cast iron is the perfect stove top to oven cooking piece, I didn't transfer to a baking sheet to finish, just leave it in the skillet and place in the oven, one less pan to clean! Thanks for sharing the recipe, it's awesome!
Too spicy for the hubby. Plus I don't have a fan in my kitchen and we were about smoked out of the house :0
LOVE THIS seasoning! Only made a few changes; I did almost everyting X4. I subtracted the cayenne by 1/4 tsp. Also, I didnt have onion powder, only onion salt, so I used less salt and added 1/8 x 3 of onion salt. Let me tell you how good this is on shrimp and fish!!!! Holy cow me and my son could eat this every day of the week. The shrimp is amazing cold, the next day too. Cant get enough of this....thank you for sharing.:) Just a side note; I lightly coat the shrimp and fish in cocnut oil, put just a touch in a frying pan too, to blacken. Coconut oil is SO good for you! Much better choice than anything else...
Just made this with 2 huge chicken breasts and it was excellent. Cut the chicken into about 8 pieces since they were so huge and doubled the spice mix. I did not have onion powder so I substituted about 1/4 tsp of seasoned salt for the salt and onion powder. All other seasonings were used as indicated. I also just did on the stove in the pan--did not use the oven. Sprinkled some EVOO in the pan and then sprayed with butter spray during cooking---removed the pan from the heat to spray!!! Hubby loved this. nice and spicy cut up on a green salad. will also use for sandwiches and chix salad. Really nice flavor!!!
This recipe was great! Five stars for ease and speed of preparation. The only negative is that the spice mixture could use a little more zip in my opinion but this is easily solved. Like others, I DOUBLED ALL THE AMOUNTS in order to RUB BOTH SIDES OF THE CHICKEN. This spice rub provides an excellent albeit a bit mild (for my tastes) flavor, so I would not recommend seasoning only one side of the chicken. In addition, I also heated my oil for a mere two minutes prior to using as it gets hot very quickly and I have had one kitchen fire in the past due to overheating!
I didn't have dried thyme and onion powder but it still came out delicious. I mixed the spices with olive oil then rubbed it on the chicken. Instead of browning it on stovetop, it went straight to the oven for 15 mins. I cut the fillets in half prior to seasoning. I ate it with a baked potato and some chipotle salad dressing. Great lunch!
Good recipe but a little too hot for me. Next time I will use less cayenne pepper. I also didn't have any thyme but it still tasted good.
I love this recipe and have been making it for years. I double the amount of spices and coat both sides. I then just fry it in the pan - I don't put it in the oven. It is great over ceasar salads and alfedo sauce.
I thought that this was just ok. The seasoning just wasn't that great in my opinion. I made it exactly as stated in the recipe.
Very good!!! I marinated my chicken breast in this rub overnight and then grilled on my Cuisinart indoor grill. Delicious flavor. Served over salad. Family loved it!
Double up the ingredients and keep everything else the same. I used my stone in the oven and the chicken was very tender!!
I didn't have measuring spoons so I eyeballed the ingredients. This was my first dish I made for my husband and I'm a vegetarian. He loved it! Next time I'll get the spoons to ensure all the flavors are there. Serve it with penne arrabiatta (trader joes) and a garden salad. Pomegranate lime juice to drink. I used veggie meat for me, spiced it up with the Cajun rub.
I followed this recipe for half of my first batch. I felt it needed additional flavor so for second batch I added some adobe season salt (red top) and a little more cayenne pepper. Also i did not put it in the oven. I instead cooked it 2 min on each side. made it perfect and a lot more juicy. I Also I didn't have a skillet so used my baking pan (the silver kind that always browns over time) used this as a skillet on the stove top and was able to still blacken the chicken perfectly.
I really like this seasoning mix. I cooked the chicken different by taking a small breast and pounding it out some, heating a small skillet on high for a minute then adding EVVO and 2 T butter and as soon as it got hot and bubbly added the chicken and put the lid on it on almost high heat after about 1 minute you could see the breast turning white, I turned off the heat flipped the chicken put the lid back on on and cooked on the other side for 1-2 minutes then it was done. I eat low carb and this is very good, I took the pan juices and added 1/2 tsp jarred crushed garlic stirred around for a few seconds then drizzled over some prepared spinach. MMM I am making a large jar of the to keep on hand.
SO GOOD!!! Very easy to make. My husband loves it and he often asks me to make it. Thanks for the recipe:)
I love love love love this spice mix. I actually use it on pork chops and pork tenderloin most.. Mmmm
This is excellent. I added 1/2 tsp. dried onion flakes and 1/4 tsp. garlic pwd to the seasonings. I don't know why you need to transfer this to the oven, I wouldn't even consider it. I let oil heat up in my cast iron skillet while I rubbed the seasoning mix into the chicken breasts. I cooked them about 7 minutes each side. After letting them rest a few minutes, I sliced them and added them to a nice caesar salad. Delicious and enjoyed by all. They were very flavorful but not too spicy and they had a very nice crust on them. I will definitely make these again.
I thought this was very yummy!! I didn't have onion powder, so used 1/4 tsp minced onion flakes instead and added 1/4 tsp garlic powder. I also increased the salt & ground white pepper to 1/4 tsp each. Pounded the chicken breasts flat for even cooking & less cooking time. Heated the skillet w/ 1 tsp shortening in the oven while it preheated to 400. Took it out to the stovetop set on med-high to sear the breasts. After searing each side for 1 minute, I just threw the whole skillet into the oven to bake - one less pan to cleanup! Kept the oven at 400 and it worked out great! Chicken came out with a perfect, crispy, dark crust. I love blackened chicken and this is a very tasty recipe!
Very good! Has a nice little kick to it! Next time might have to try it on a salad. My husband thinks this will become a regular at our table.
Very good blend of spices for blackened chicken. I double or triple the spices for smaller pieces of chicken, and then no baking time is needed.
This was tasty and definitely has a "kick" :) My husband loved it, and it was very good with garlic alfredo sauce and penne noodles. Would use again for sure.
This was good, but be warned it is SPICY! I love spicy food so this was a hit with me, but the kids couldn't tolerate it. I grilled it instead of baking it and it tasted really good!
this was delicious! everyone in my house loved it! My husband said we will definitely be making this again very soon and my little ones ate it up too:-) Thanks for the great recipe.
I made this for dinner tonight and it came out great. I also seasoned both sides of the chicken after reading the reviews. I did not heat my oil for the full 15 minutes, more like 7 to 8 as my iron skillet is large and my stove eye is very hot on high and the oil started to smoke quite a bit. I transferred the chicken (still in the iron skillet) to the second to top rack of my oven at 450 degrees as I had some potatoes cooking at the same time. The chicken was in the oven for almost 20 minutes and came out very moist and delicious. Thanks for sharing.
I'm confused.... five minutes to bake? No Way! MUCH MUCH longer. I followed this recipe to a T, flavors are great but I had to bake it for a good 20 - 25 minutes to cook the inside.
Very good and fast. Next time I will pound my chicken out so it is the same thickeness throughout. The middle part was not fully cooked -my fault!
This was the juiciest chicken I have ever made, but I wasn't a huge fan of the spice combo. I think next time I'll adjust more to my tastes (for example, I don't like thyme).
It was a pretty good recipe, except for the fact that I had to let the chicken bake for a 10-20 minutes longer to make sure it was cooked all the way through. :)
Just OK. Could have used double the amount of spice this recipe created for two med/lg breasts. I really liked the Blackened Salmon spice recipe and would use that instead (even on chicken) next time.
I left out the thyme,added garlic powder and doubled all other spices. seared for 1-2 minutes each side in cat iron pan then moved pan into oven for 8-10 minutes. so juicy and moist.
This was very good. The seasonings were just right and I think using the cast iron skillet made these very tasty. After cooking and removing the chicken from the pan, I added mashed potatoes to the pan and they picked up some of the seasoning and were a very good addition to the meal.
This turned out very good. I cut the chicken breasts into strips and then tossed the strips with the spice mixture. Also for more heat...I added chili powder to taste. I cooked them all on top of the stove and skipped the oven step. When all were cooked, I tossed them into a caesar salad. HMMMM!! A definite keeper!!!
Made this and then chopped it up and mixed with Tyler Florence's Fetticini Alfredo from the Food Network website. Definitely try this.
Made a tasty somewhat crispy chicken. Had a good flavor but not spicy at ALL. Wouldn't suggest heating oil for 15 min. and please open your windows and doors when you make this! My smoke detector went off! Made this and put it on a salad. Was tasty but not spicy like I had hoped.
This was very easy dish to make. But it was a little spicy for me. Didn't taste bad but didn't think it was that great, either...
I like this and it was easy to make. I did bake it for 15 minutes instead of 5. I found it a little more spicy than I like, but it was good and simple.
This was ok, too spicy for me. I am giving it the benefit of the doubt though, since I pounded the chicken thin and then put the spices on and that was probably what did it! So be sure to keep the chicken breasts normal thickness instead of pounding them out, because then there's way too much spice!
This was good BBQ chicken, very moist & juicey.
I love this recipe! The first time I made it I took the advice of some of the reviews and decreased the amount of cayenne pepper. Bad idea, it was no where near spicy enough. The recipe is great the way it is, except I don't heat the oil for 15 minutes and I bake the chicken for longer.
This was delicious, what a change from dull baked chicken. I only made a few minor changes, I doubled the amount of spice mix which barely coated two large breasts, I used olive oil to coat the chicken instead of a spray and I put it in the oven still in my iron skillet which gave it a crisp spice crust and kept it very moist. This one will be a new regular for my family!
Loved loved loved this!! Thank you for such a yummy recipe :) I'll surely use this blackening spice on fish and shrimp too!
This is so good. I double the ingredients though, makes it blacker & much spicier. If you do this indoors on a iron skillet, your kitchen will be smokey!!!
Very good. Followed recipe as stated except added garlic powder and needed more than 5 minutes for baking. It was very spicy, but I liked that. I was very surprised at the flavor, really close to what I have had in restaurants. Served with a cool leafy salad and macaroni salad. As others have stated, it differs from some blackened chicken I've had in that it's not very crisp but instead very moist. That isn't a bad thing at all, but I will have to play around with the recipe until I perfect it for my taste. Will definitely make again.
Pretty gOod! Not enough seasoning though and I even doubled it. I will make even more next time so I can cover both sides of the chicken. Not quite spicy (hot) enough for me so I will put waaaay more cayenne in it next time. I only heated my pan about 7 mins like others suggested and it was just fine. It didn't smoke up very much...I thought it would be much worse. My chicken breasts were giant so I pounded them out and put them in the oven for 20 mins...just right! I will change a couple things next time but this recipe is defintely a keeper! ThanXx!!~
I liked it, but not so much the cumin. I tripled the rub, but left the cumin at original amount as cumin does like to take over - otherwise followed recipe/instructions (though cooktime was 17 min in oven, not 5). I liked the oiling of the chicken vs the pan and the chicken had good flavor with a bit of a bite, but even with less cumin overall - it still took over. Will do again, but use the more traditional oregano, and add powdered garlic equal to the powdered onion in future batches. Gave 4 instead of 5 as cumin isn't 'traditional blackened' and for me, completely took it over.
This was so good! I made it with "To Die For Fettuccine", from this site, to create Blackened Chicken Fettuccine Alfredo. Everyone in the family loved it. I cooked the chicken as directed, and then sliced it into bite size pieces and tossed it into the fettuccine. I will be making this again soon! Thanks for the great recipe!
These were awesome. I doubled the recipe for four and baked them in the oven for about 15 minutes. Really good served with BBQ sauce.
I used a basic cajun spice instead of mixing my own rub... but I love the way the chicken is prepared!! It was so moist and tender. Loved this, will do it again!!
3.5 stars. Nice little kick to it. Good rub. Like marinating better as I feel like it helps keep chicken moist, but this totally works when you need chicken quick and didn't plan to marinate.
This is delicious, but a bit spicier than I prefer. I will cut down a little on the spice next time.
Didn't like this at all, couldn't put my finger on it but it just blend very well. Try the blackened chicken recipe under "blackened chicken pizza", it is much better.
The taste was pretty good, but when I was cooking it, my throat was burning because of all the smoke and spices. It's quite spicy without being too hot.
I loved this. Couple of things: I didn't use a cast-iron pan, and it worked beautifully. I heated the pan, but not the oil for 15 minutes (then heated the oil) as somebody recommended--it worked beautifully. Thanks for a great, easy recipe!
Super simple and super fast- the spice is great burble too overwhelming. I will definitely be making this again! Perfect for a quick easy meal for those on the go looking for something flavorful.
Yea, after 5 mins in the oven it was still chirping (raw) or whatever chickens do. and i think i ruined my wifes cast iron skillet.
I used thighs & legs to be economical, oregano for thyme and added garlic powder too. I got a good result without the cast iron skillet (I SO need to invest in one!), browned pieces well on each side in the oil and then baked in oven for 20 minutes to finish. Bone in pieces will take a bit longer than the BLSL chicken breasts featured in the original recipe.
Easy and delicious! I used chicken tenderloins and it was moist and quick to cook. Will make again.
This was pretty darn good. I doubled most of the spices, except for Cumin because it has such a strong flavor already. I also added 1/4 t of garlic powder. I used olive oil to coat the chicken then rubbed with spice mixture and cooked in heated pan sprayed with butter cooking spray. I just browned the chicken then placed in oven for 20 minutes. I let it rest for 10 minutes then served it with pasta and green beans. Delish!
This was ok. It is not spicy. I sprayed chicken breasts with cooking spray to ensure the spices stayed on the chicken. After heating on a hot grill pan needs to be in the oven for 30 min.
yummy! as stated in other reviews, my chicken need longer in the oven to cook through. Made chicken salads with it that were quite tasty :) Thanks! Will use again.
I love the rub so much a made a whole container of it. I think ill try blacked burgers next. Beware your gonna set off the smoke detectors. I do it every time.
Very good, although I feel like this didn't make enough spice for 2 servings. Served this over Jalepeno rosemary alfredo from this site, which paired very well together. Thanks for the recipe.
I've gotten some great recipes for blackened chicken, so I thought this one would also be good-quick and easy. I had to sear both sides of the chicken for much longer than a minute each, and I had to cook the chicken in the oven for 30 minutes. On top of the extra time, my husband and I thought this was extremely bland. We ended up drenching the chicken in barbeque sauce!
Awesome flavor and very tender. Served on a green salad for a group of girlfriends. One friend has celiac disease, and this chicken pleased everyone (hardcore foodies included).
My husband did not like this, i did though and my kids ate it covered in A1 sauce...
Wonderful, but definately a summer recipe. You need to keep all your windows and doors open.
I was very disappointed, but I should''ve known better; there was no smell to the seasoning.. There was alot of coughing from the pepper when searing the chicken. Although the chicken looked pretty, it was totally bland. I even added some garlic powder and a little more salt (seasoned). It wasn't even spicy. One person drowned it in hot sauce. Another used bar-b-Que sauce. Really disappointed .
I have made this several times and it is always greatly enjoyed. My ten year old says it is as good as KFC!
Perfect! (I just found it is needed just to sprinkle the spice on meat, not to drop the meat on a plate with spice, because it is simply way too much.)
I love blackened chicken and this was my first attempt. So easy and so good! The only thing I did different was I added extra cayenne pepper and also 1/4 tsp of garlic. I used my cheap cookware and not a cast iron skillet and it turned out fine. Chicken was very moist and tender and I served it over salad. My husband loved it! I will not be spending $ at restaurants anymore for blackened chicken.
Great flavor! Quick, easy and fast. Love it! To save time, we cooked it completely on the grill and it turned out great. I served it with lemon juice and that complemented the spicy flavor. Thanks for sharing!
Good Recipe! I did use black pepper, because I don't like white, and I didn't have onion powder. Also next time I'll replace the thyme with oregano because I don't like thyme.
I made for my family and very picky boyfriend and they all loved it! I doubled on most spices like others suggested, except thyme. Pounded chicken to get a more even cook. And seasoned it inside a back with about 1/4 of olive oil and spices. Seared for about two minutes each side and actually baked it for about 9 minutes( don't know if electric stove makes a difference). It was great great great and will try a little more pepper next time :). Oh and served over Alfredo pasta!
Excellent! I'll make this again for sure (despite the smokey kitchen it was worth it). I used peanut oil and heated it for 2-3 minutes instead of 15. The chicken still got a wonderful deep color even without heating the oil longer. I doubled the amount of seasoning rub and put it on both sides. I also pounded the breasts thinner and baking them for 6 minutes resulted in perfect chicken!
WOW! Never had blackened chicken before, so I didn't know what to expect. It was fantastic! Now I know why they call it that, it looks burnt, but it's not! Anyhow, omit the salt, it's not even needed with all the other seasonings included. I served this over mashed potatoes (with the leftover liquid from the pan since I didn't have any gravy) and corn and it was mmm mmm delicious!
It was the best recipe I have made for a long time! It is great with a ceasar salad
finally found a great chicken recipe. Easy to prepare and tastes wonderful.
