Blackened chicken is all about building a dark, flavorful crust without drying out the meat underneath. This version combines smoked paprika, cayenne, garlic, herbs, and plenty of cracked black pepper for a seasoning blend that brings both smoke and heat.
Using avocado oil helps the seasoning stick to the chicken while also handling the high temperatures needed to develop that signature blackened exterior. The chicken can be cooked on a grill, griddle, cast-iron skillet, or directly over a hot fire depending on what you have fired up.
The finishing garlic butter is what takes this chicken over the top. Brushing it onto the chicken immediately after cooking adds richness while the garlic melts into the hot seasoning crust.
Serve the chicken whole, sliced over a salad, tucked into sandwiches, or alongside grilled vegetables and potatoes. A squeeze of fresh lemon at the end cuts through the richness and balances the cayenne heat.
Blackened Chicken Seasoning
- 3 tsp smoked paprika
- 3 tsp paprika
- 3 tsp kosher salt
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 2 ¼ teaspoons cayenne pepper
- 1 ½ teaspoons freshly cracked black pepper
- 0.75 tsp dried oregano
- 0.75 tsp dried thyme
- 0.75 tsp dried basil
Chicken
- 6 lb boneless, skinless chicken breasts
- 3 tbsp avocado oil or another high-heat cooking oil
Garlic Butter
- 6 tbsp unsalted butter, softened
- 3 cloves garlic, minced
Optional Garnish
- Fresh lemon wedges
- Fresh parsley, finely chopped
Prepare the Seasoning
- Add the smoked paprika, paprika, salt, onion powder, garlic powder, cayenne pepper, black pepper, oregano, thyme, and basil to a small bowl.
- Stir thoroughly until the seasoning is evenly combined.
- Break apart any clumps of paprika or garlic powder before seasoning the chicken.
Prepare the Chicken
- Trim any excess fat or connective tissue from the chicken breasts.
- If the breasts are especially thick, lightly pound them to create a more even thickness so they cook consistently.
- Pat the chicken dry with paper towels.
- Drizzle the chicken with avocado oil and toss until every piece is lightly coated.
- Sprinkle the blackened seasoning generously over all sides of the chicken.
- Press the seasoning into the surface rather than rubbing it off.
- Let the seasoned chicken rest for about 15–20 minutes while the cooking surface heats.
Make the Garlic Butter
- Combine the softened butter and minced garlic in a small bowl.
- Mix until the garlic is evenly distributed throughout the butter.
- Set aside at room temperature while the chicken cooks.
Grill Method
- Preheat the grill for direct cooking around 400–450°F.
- Lightly oil the cooking grates.
- Place the chicken directly over the heat.
- Cook for approximately 5–7 minutes without moving it so the seasoning develops a dark crust.
- Flip and cook another 5–7 minutes.
- Continue cooking as needed until the thickest portion of the chicken reaches 160–165°F.
- Move the chicken away from direct heat if the seasoning begins getting too dark before the center is cooked.
Cast-Iron or Griddle Method
- Preheat a cast-iron skillet or griddle over medium-high heat.
- Add a very light coating of avocado oil.
- Place the seasoned chicken onto the hot cooking surface.
- Cook for approximately 5–7 minutes per side, depending on thickness.
- Reduce the heat slightly if the seasoning begins burning.
- Cook until the chicken reaches 160–165°F internally.
Finish With Garlic Butter
- Remove the chicken from the heat.
- Immediately brush or spoon the garlic butter generously over each chicken breast.
- Allow the chicken to rest for 5–10 minutes.
- The residual heat will finish melting the butter while allowing the juices inside the chicken to redistribute.
- Slice against the grain.
- Finish with chopped parsley and a squeeze of fresh lemon if desired.
Smoking Swines Tips
- Don't constantly flip the chicken. Leaving it alone helps create the dark blackened crust.
- Watch the cayenne over extreme heat. Blackened should mean deeply browned and crusted—not burnt and bitter.
- Cook by temperature instead of time. Thick chicken breasts can take considerably longer than thinner ones.
- Pull around 160°F and allow carryover cooking during the rest to bring the chicken close to 165°F.
- Want more smoke? Cook the chicken indirectly around 275°F until roughly 140°F internal, then finish over high direct heat to develop the blackened crust.