Simple Grilled Blackened Chicken

If you ask me, blackened chicken is one of those dishes that sounds way fancier than it actually is.

This grilled chicken recipe gets its bold flavor from a homemade spice blend that’s smoky, a little spicy, and perfectly seasoned. You’ll coat the chicken in a mix of smoked paprika, garlic powder, oregano, and a handful of other pantry staples.

The chicken gets pounded thin so it cooks evenly and quickly on the grill. A quick brush of grapeseed oil helps the spices form that signature dark crust without burning.

It’s an easy weeknight dinner that works great for meal prep, and a squeeze of fresh lemon at the end brings everything together.

What Kind of Chicken Should I Use?

This recipe works great with either boneless, skinless chicken breasts or chicken tenderloins, so you can use whichever you prefer or whatever’s on sale. Chicken breasts will give you thicker pieces that are perfect for slicing and using in sandwiches or salads, while tenderloins cook a bit faster and are already in nice portion sizes. If you’re using chicken breasts, try to pick ones that are similar in size so they cook evenly on the grill. And if your breasts are really thick (over an inch), you might want to pound them out a bit so they cook through without burning on the outside.

Options for Substitutions

This blackened chicken recipe is pretty forgiving when it comes to swaps:

• Chicken breasts: Chicken thighs work great here and stay juicier on the grill. You can also use bone-in pieces, just adjust your cooking time to make sure they’re cooked through.
• Smoked paprika: Regular paprika works if that’s what you have, though you’ll lose some of that smoky flavor. For extra smokiness, add a tiny pinch of liquid smoke to your oil.
• Dried oregano and thyme: Fresh herbs can replace dried ones – just use three times the amount since fresh herbs are less concentrated. So 1½ teaspoons dried becomes about 4½ teaspoons fresh.
• Cayenne pepper: Adjust this based on your heat preference. Use less for a milder version, or swap with black pepper if you want zero heat. For more kick, try adding a bit of chili powder.
• Vegetable oil: Olive oil, canola oil, or avocado oil all work fine here. Just pick something with a high smoke point since you’re grilling at high heat.
• Dry mustard: If you don’t have dry mustard, you can leave it out or add ½ teaspoon of regular yellow mustard mixed into your oil instead.

Watch Out for These Mistakes While Grilling

The biggest mistake with blackened chicken is cooking over heat that’s too high, which burns the spices before the chicken cooks through – stick to medium-high heat and resist the urge to crank it up.

Skipping the step of pounding your chicken to an even thickness means some parts will be overcooked while others are undercooked, so take a few minutes to flatten those breasts to about 1/2-inch throughout.

Don’t flip the chicken more than once, as constantly moving it prevents that signature dark crust from forming and can cause the spice coating to fall off.

Finally, pull the chicken off the grill when it hits 155°F on an instant-read thermometer, then let it rest for 5 minutes – the carryover heat will bring it to a safe 165°F without drying it out.

What to Serve With Grilled Blackened Chicken?

This smoky, spiced chicken pairs really well with cooling sides that balance out all those bold flavors. I love serving it over a bed of cilantro lime rice or alongside some creamy coleslaw to cut through the heat from the cayenne and paprika. A simple corn salad with black beans, diced tomatoes, and avocado makes for a great Southwestern-style meal, or you can slice the chicken and toss it into a Caesar salad for an easy dinner. If you’re feeding a crowd, set up a taco bar with warm tortillas, sour cream, shredded cheese, and all your favorite toppings so everyone can build their own.

Storage Instructions

Store: Once your grilled blackened chicken has cooled down, transfer it to an airtight container and keep it in the fridge for up to 4 days. I love slicing it up and tossing it on salads throughout the week, or using it for quick chicken wraps when I need lunch in a hurry.

Freeze: This chicken freezes really well for meal prep. Let it cool completely, then wrap individual pieces in plastic wrap and place them in a freezer bag for up to 3 months. You can also slice it before freezing if you want it ready to go for salads or bowls.

Reheat: Warm up the chicken in the microwave for about 1-2 minutes, or heat it in a skillet over medium-low heat with a splash of water or broth to keep it from drying out. If you’re eating it cold on a salad, just let it thaw in the fridge overnight.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 150-170 g
• Fat: 38-44 g
• Carbohydrates: 13-17 g

Ingredients

For the blackened spice rub:

• 1 1/2 tsp salt
• 1 1/2 tbsp smoked paprika
• 1 1/2 tsp oregano
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp mustard powder
• 1 tsp thyme
• 1 1/4 tsp sugar
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly cracked black pepper

For the chicken:

• 2 lb chicken (pounded to an even 1/2-inch thickness)
• 2 1/2 tbsp grapeseed oil
• 1/2 lemon, cut into wedges for serving

Step 1: Prepare the Blackening Spice Blend

• 1 1/2 tsp salt
• 1 1/2 tbsp smoked paprika
• 1 1/2 tsp oregano
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp mustard powder
• 1 tsp thyme
• 1 1/4 tsp sugar
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly cracked black pepper

Combine all dry spices in a small bowl: salt, smoked paprika, oregano, garlic powder, onion powder, mustard powder, thyme, sugar, cayenne pepper, and black pepper.

Stir well to ensure the spices are evenly distributed.

I like to make this blend a few minutes before cooking so the flavors have a moment to meld together—it makes a noticeable difference in the final seasoning.

Step 2: Pound and Season the Chicken

• 2 lb chicken
• 2 1/2 tbsp grapeseed oil
• spice blend from Step 1

Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.

Pat the chicken dry with paper towels—this is crucial for getting a good sear.

Lightly brush both sides of each chicken breast with grapeseed oil, then generously coat with the spice blend from Step 1, pressing gently so the spices adhere to the meat.

Step 3: Sear the Chicken Until Blackened

• seasoned chicken from Step 2

Heat your grill or cast-iron skillet to medium-high heat (around 400°F if using a grill; medium-high on the stovetop).

Once hot, carefully place the seasoned chicken on the grill or pan.

Cook for 2-3 minutes without moving it—resist the urge to flip or shift the chicken, as this prevents the spices from developing that signature dark, caramelized crust.

Flip and cook the second side for another 2-3 minutes until the internal temperature reaches 165°F and the chicken is cooked through.

I find that letting each side develop a proper char without constant movement is what separates good blackened chicken from great blackened chicken.

Step 4: Rest and Serve

• cooked chicken from Step 3
• 1/2 lemon, cut into wedges

Remove the chicken from heat and let it rest for 5 minutes on a warm plate.

This allows the juices to redistribute, keeping the meat tender and moist.

Serve with fresh lemon wedges on the side for brightness that cuts through the rich, smoky spice crust.

Simple Grilled Blackened Chicken

Delicious Simple Grilled Blackened Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 1125 kcal

Ingredients

  

For the blackened spice rub::

• 1 1/2 tsp salt
• 1 1/2 tbsp smoked paprika
• 1 1/2 tsp oregano
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp mustard powder
• 1 tsp thyme
• 1 1/4 tsp sugar
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly cracked black pepper

For the chicken::

• 2 lb chicken (pounded to an even 1/2-inch thickness)
• 2 1/2 tbsp grapeseed oil
• 1/2 lemon, cut into wedges for serving

Instructions

 

• Combine all dry spices in a small bowl: salt, smoked paprika, oregano, garlic powder, onion powder, mustard powder, thyme, sugar, cayenne pepper, and black pepper. Stir well to ensure the spices are evenly distributed. I like to make this blend a few minutes before cooking so the flavors have a moment to meld together—it makes a noticeable difference in the final seasoning.
• Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Pat the chicken dry with paper towels—this is crucial for getting a good sear. Lightly brush both sides of each chicken breast with grapeseed oil, then generously coat with the spice blend from Step 1, pressing gently so the spices adhere to the meat.
• Heat your grill or cast-iron skillet to medium-high heat (around 400°F if using a grill; medium-high on the stovetop). Once hot, carefully place the seasoned chicken on the grill or pan. Cook for 2-3 minutes without moving it—resist the urge to flip or shift the chicken, as this prevents the spices from developing that signature dark, caramelized crust. Flip and cook the second side for another 2-3 minutes until the internal temperature reaches 165°F and the chicken is cooked through. I find that letting each side develop a proper char without constant movement is what separates good blackened chicken from great blackened chicken.
• Remove the chicken from heat and let it rest for 5 minutes on a warm plate. This allows the juices to redistribute, keeping the meat tender and moist. Serve with fresh lemon wedges on the side for brightness that cuts through the rich, smoky spice crust.