Blackened Chicken

Name: Blackened Chicken (Upgraded)
Total time: 1 h
Yield: 4
Cuisine: Cajun
Ingredients: 1.5 lbs Boneless, skinless chicken breasts; 1 cup Buttermilk; 1 tbsp Hot sauce; 1 tsp Garlic powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Paprika; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Cayenne pepper; 1 tsp Dried oregano; 1 tsp Dried thyme; 1 tsp Brown sugar; 1/2 tsp Black pepper; 1/2 tsp Salt; 1 tbsp Avocado oil

⏱1h

👥4

🔥375 cal

Medium

🍽️Cajun

This version elevates the classic blackened chicken with a buttermilk marinade for extra tenderness and flavor. A touch of brown sugar in the spice blend adds a subtle sweetness.

1.5 lbs Boneless, skinless chicken breasts

1 cup Buttermilk

1 tbsp Hot sauce

1 tsp Garlic powder

1/2 tsp Salt

See all 16 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥375 cal

Medium

🍽️Cajun

This version elevates the classic blackened chicken with a buttermilk marinade for extra tenderness and flavor. A touch of brown sugar in the spice blend adds a subtle sweetness.

#Chicken #Spicy #Dinner #Marinated

Instructions

Combine all Marinade ingredients in a bowl.
Place the Chicken in a resealable bag or container and pour the marinade over it. Ensure the chicken is fully submerged.
Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Combine all Blackening Spice Blend ingredients in a small bowl.
Remove the chicken from the marinade and pat dry with paper towels.
Rub the spice blend generously all over the chicken breasts, ensuring they are fully coated.
Heat the Oil in a large cast-iron skillet over medium-high heat until shimmering.
Carefully place the chicken breasts in the hot skillet. Do not overcrowd the pan; work in batches if necessary.
Cook for 5-7 minutes per side, or until the chicken is cooked through and has a blackened crust. Internal temperature should reach 165°F (74°C).
Let rest for 5 minutes before serving.

Ingredients

1.5 lbs 680 g Boneless, skinless chicken breasts
1 cup 240 mL Buttermilk
1 tbsp 15 mL Hot sauce
1 tsp 5 mL Garlic powder
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
2 tbsp 30 mL Paprika
1 tbsp 15 mL Garlic powder
1 tbsp 15 mL Onion powder
1 tsp 5 mL Cayenne pepper
1 tsp 5 mL Dried oregano
1 tsp 5 mL Dried thyme
1 tsp 5 mL Brown sugar
1/2 tsp 2.5 mL Black pepper
1/2 tsp 2.5 mL Salt
1 tbsp 15 mL Avocado oil

Equipment

Cast-iron skillet
Small bowl
Resealable bag or container
Paper towels

Instructions

Combine all Marinade ingredients in a bowl.
Place the Chicken in a resealable bag or container and pour the marinade over it. Ensure the chicken is fully submerged.
Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Combine all Blackening Spice Blend ingredients in a small bowl.
Remove the chicken from the marinade and pat dry with paper towels.
Rub the spice blend generously all over the chicken breasts, ensuring they are fully coated.
Heat the Oil in a large cast-iron skillet over medium-high heat until shimmering.
Carefully place the chicken breasts in the hot skillet. Do not overcrowd the pan; work in batches if necessary.
Cook for 5-7 minutes per side, or until the chicken is cooked through and has a blackened crust. Internal temperature should reach 165°F (74°C).
Let rest for 5 minutes before serving.

Nutrition per serving

Calories 375

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Blackened Chicken

Blackened Chicken

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