Making your own blackening seasoning really kicks up the flavor on this blackened chicken. Serve with your favorite side dishes for an extra special meal!
Crank up the flavor on your weeknight meals with my oh so delicious and easy to prepare Blackened Chicken.
I’ll even tell you how to make your own blackening spices and really turn up the volume on the flavor!
Of course, you can use your favorite store brand of Cajun spices for my Blackened Chicken, but making your own seasoning isn’t hard to do and allows you to add in more of the flavors you enjoy.
Building layers of flavors with some subtle and others more pronounced with officially make this chicken dish, your very own. And I guarantee that your guests will be asking for the recipe! In fact, making small bottles of your very own seasoning can be a great gift for friends and neighbors.
Serve my blackened chicken with your favorite side dishes and you’ll have a feast, as good as any store-bought barbecue! For a change of pace after the blackening, finish off the chicken on your barbecue grill. Just make sure to have someone guarding the grill so the neighbors don’t run off with your deliciousness!
If you enjoyed this recipe you may also like these:
- Grilled Dry Rub Chicken Wings
- Coffee Dry Rub for Pork and Chicken
- Ultimate Grilled Chicken Sandwich
- Grilled Chicken Alfredo
Blackened Chicken
Ingredients
- 3 pounds whole chicken rinsed and split into two halves
- 2 tablespoon vegetable oil
Cajun-Italian Blackening Seasoning
- 4 teaspoons kosher salt
- 4 teaspoons dried marjoram
- 4 teaspoons ground nutmeg
- 4 teaspoons fennel seed
- 2 teaspoons granulated onion
- 2 teaspoons black pepper
- 2 teaspoons smoked sweet paprika
- 2 teaspoons allspice
- 1 teaspoon granulated garlic
- 1 teaspoon ground mustard seed
Instructions
- Preheat oven to 400 degrees
- Coat skin side of chicken with blackening seasoning, set aside till needed.
- Heat large skillet then add cooking oil and chicken skin down, press down into pan. Cover and cook on medium high for 10 minutes or until chicken is got good color.
- Place chicken in baking dish on a rack and continue baking for about 30 minutes or until you have an internal temperature of at least 165 degrees. (check the thickest part of the chicken)
Cajun-Italian Blackening Seasoning
- mix all the seasonings in a small bowl and store in an airtight container for up to 3 months.
Ina says
This was delicious – we couldn’t stop eating! The perfect spice mix I was looking for.
Chef Dennis Littley says
Thank you Ina! I’m happy to hear you enjoyed the chicken and seasonings!
www.atssa.com says
I can’t wait to make this chicken for the family!
Elisa says
Very good, light recipe. We combined this with our Linguine with Walnut-Sage Pesto recipe and it turned out great. We will definitely be making this recipe again.
Chef Dennis Littley says
Happy t o hear you enjoyed it Elisa! Your linguine sounds like a delicious compliment to the chicken.
David says
Would you modify this blend or use it as is on salmon. Think it could use a splash of cayenne too
Chef Dennis Littley says
I don’t think the flavor profile of this seasoning would be the best combination for salmon. I would leave out the Italian flavors and stay with a more traditional blackening seasoning and adding the cayenne would add some heat.
Eva C says
I didn’t think you could put so many spices in just one piece chicken meat… It would be very delicious for sure!
Chef Dennis Littley says
it was a really nice blend of seasonings Eva, very flavorful