How to Blacken Chicken


with Mike Johnston
April 3, 2017
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Tags: Blackening Cajun Blackening Chicken
How to Blacken Chicken

Time sure flies. Savory turned twelve last September and our little company has grown far beyond our wildest dreams. When you sprout up as quickly as we have, you never seem to have the help you need for the next thing you need to get done—so it feels like you are constantly moving from one plate to another, then another, and still another just to keep them all spinning. All so you can grow a little more and have more plates to spin!

To be honest, more is not what drives me. Creativity is what drives me. And it’s pretty dang hard to be creative when all those “corporatey” plates need spinning. Back in 2011, when we expanded our offices and warehouse from 6,000 square feet to 14,000 square feet, I carved out about 300 square feet for my own little test kitchen. In my mind, I was going to be in there daily working to create recipes for our products and then more new products…which, of course, would need more recipes. It was a perfect plan, my dream job and my reprieve from all those dang plates. Well that plan did what most plans do… it went awry.

What the heck does this have to do with blackening chicken, right? Well, pretty much nothing but it might help to explain how our Cajun Blackening (a seasoning we sell a decent amount of, one that has been in our product lineup from the first day we opened, and which have salt-free and extra hot versions of) didn’t have a single Savory recipe associated with it! That’s a wee bit embarrassing, but I’ll own this one. As we’ve grown our product line, at least a tiny smidgen of the products we develop are influenced by my current culinary interests. The first few years we were opened I was all about curries. The last few years I’ve been chasing (eating) the heck out of barbecue. The one constant has been my love of Jerk chicken, which has never wavered and never will. So, Cajun cooking just wasn’t on my radar, but it is now. Not just because it needed more recipes, but because I’m finally going to get to New Orleans for the first time. Janet is taking me there this spring to celebrate my 50th; I’m so stoked!

So why bother learning about blackening chicken from me? Lately I’ve been a blackening fool. I’ve blackened chicken thighs, breasts, and even gizzards. Catfish, shrimp, and salmon haven’t escaped my cast iron pan nor has good, ol’ American steak! And there is the first bit of blackening info you need: you really do need a good-sized, cast iron pan to do it right. Yes, you can use a heavy bottom pan if you don’t have one, but there’s something about cast iron and blackening that is just so right.

The next thing you’re going to need is good ventilation or an exhaust fan; blackening is done mostly over high heat, so your cast iron pan is about to get very hot and smoky.

Okay, so you’re ready to go. Set that pan down for a second and remove your chicken from the fridge, so it can get closer to room temp (you’ll soon find out that there’s a good reason for this).

Alright, grab the cast iron pan and place it on your burner (you’ll want to use the burner that produces the highest heat) and turn it on full blast. Make sure you have a hot pad or potholder between that pan handle and your hand anytime you’re near it, because you want to let that pan get really, really hot. It takes about 8 minutes to get the pan as hot as you’ll need it.

Meanwhile, you can get everything else prepped. If you’re blackening thin cutlets or pounded (tenderized) pieces of chicken, go ahead and skip the first and last steps of the following directions because your pieces of chicken can cook completely over the burner; but you’ll still need to check for doneness before removing them from the pan.



Step by Step Directions

1.  The first thing you need to do is preheat the oven to 275 degrees Fahrenheit.

2.  Melt the butter in a microwave-safe, flattish type of bowl (you’ll need a bowl flat enough to dredge the chicken pieces).

3.  Dredge the chicken in the melted butter, turning to coat on all sides, and place on a plate when coated. If you try doing this with cold chicken straight from the refrigerator, the melted butter will coagulate and make the seasoning process (which you’ll do next) a clumpy, sticky mess.

4.  Next, give the top side of the chicken a generous coating of Cajun Blackening. Many of the recipes I read while researching blackening instructed to seasoning the chicken on both sides before placing it in the pan, but I found that when I turned it over to season the other side too much of the spice was falling off on the plate. I got better results when I placed the seasoned side down directly into the hot pan and then carefully seasoned the top side, keeping my hand well above the pan to avoid any hot butter splatters. Do that next.

Okay, you’re off and blackening! A little note: blackening isn’t about burning the chicken surface to a crisp, but rather about creating a charred crust of spices. As the butter heats up it will “glue” the spice crust to the chicken and help keep it moist inside—even though you’re cooking it over a very high heat.

5.  Let it cook, undisturbed for about two minutes. Then, using tongs, lift a corner of the chicken to check for blackening doneness. If you like what you see, go ahead and carefully flip it over. Try to avoid ‘ungluing’ any of the charred spice crust. Then start blackening the other side.

6.  After a couple more minutes take another peek. If you’re happy with the blackening, go ahead and get ready for the last step. If you’re blackening a bunch of chicken, just keep repeating the process, setting each blackened piece on a plate to await the last step.

7.  The last step is pretty easy; pop the cast iron pan with all the blackened chicken pieces in it (if you’ve set some aside, now is the time to pop all of your chicken pieces back into the pan) into the oven for 8-10 minutes or until cooked to an internal temp of 165 degrees.

8.  Remove and set aside to rest for 5 minutes.

9.  Chow down on some good ol’ American, tasty charred goodness!

Just to “dot all my i’s and cross all my t’s,” not to fear, the Savory test kitchen has been in the extremely capable hands of Suzanne Klein, who I love working with. And, yes, there are still plenty of plates that require spinning. In fact, I’m spinning a few right now as I type this (look mom no hands!), but I’m lucky to have an incredibly hardworking staff who are so much better at spinning those “corporatey” plates; because of them I’m finding more and more spots to keep the creativity flowing. So, look out there’s going to be lots of new and exciting things coming your way soon!

Recipe: Blackened Chicken


  • 4 boneless, skinless chicken breasts, thighs, or cutlets
  • ¼ cup butter
  • 2-3 tbsp Cajun Blackening


Preheat oven to 275 degrees. Heat a cast iron pan or heavy bottom pan over high heat until it starts to smoke, about 8 minutes. Meanwhile, melt the butter in a shallow bowl in the microwave. Dredge chicken pieces through the melted butter and place on a plate. Liberally season the top of each chicken piece. Place two pieces, seasoning side down, into the hot pan and cook for 1.5-2 minutes. While the bottom is blackening, liberally season the top of each piece. When bottom is blackened, gently flip each piece and blacken the other side. Once both sides are blackened, remove from the pan and set aside. Repeat with the remaining pieces of chicken. After all pieces are blackened, place all pieces back into the cast iron pan. Place the pan on the middle rack in the oven and cook for 8-10 minutes or until the chicken reaches an internal temp of 165 degrees. Remove and set aside to rest for 5 minutes. Enjoy!


  • For all my vegan friends out there: If you want to blacken tofu or seitan, you can use a butter substitute (like margarine) and get nice results.
  • If you knock off a little of the charred spice crust or don’t feel it’s quite blackened enough, after you flip it in the pan you can sprinkle a little more spice in the area and flip it back over. Cook for about 30-45 second to “patch it up”. I suggest doing this mending step after the other side is properly blackened.
  • Almost all of the recipes I researched instructed the reader to place another pat of butter on top of the chicken after it is in the hot pan. I found this to be an unnecessary step because the results were the same with a single dredge through the melted butter. You’ll also save about 35 calories per piece by not adding the additional butter.
  • Salmon can often be thick in one area and very thin in another. For the best blackened salmon, do your best to cut it into pieces of equal thickness. When blackening salmon, I found that it took longer to finish in the oven then chicken, particularly if it was an inch thick or more. At 275 degrees, I needed about 15 minutes for it to cook through. Consider raising the oven temp or increasing the cooking time, but monitor it closely.
  • Steaks are fantastic blackened! I blackened 1” thick New York strip steaks and needed 13-15 minutes at 275 degrees to cook them to medium rare. Consider raising the oven temp or increasing the cooking time to get to your desired doneness, but monitor it closely.
  • Catfish was by far our favorite seafood to blacken. All it needed to cook through was the time it took to blacken it over the burner (no oven cooking required on this one!) and our pieces were about ¾” thick.
  • Shrimp worked well too. They will completely cook during the blackening (no oven cooking needed) but I turned the heat down to medium just before placing them in the pan; that was perfect for a 90 second blackening on each side.
  • Blackening can be done successfully with just about any granular seasoning. Although I’d probably not use a sugar-based seasoning. I made successful versions with our Caribbean Curry and already have plans to blacken up some Jerk spiced pork chops…surprise, surprise!

Have a tasty recipe using Savory spices? We’d love to hear about it! Click here to submit your recipe to Savory’s Test Kitchen.

Comments on this Article

(guest), on April 24, 2017

I'm sorry to say that the (Blackened anything) craze has long faded, particularly since Chef Paul Prudhomme passed away in 2015. It was initially a fairly novel way to cook fish, however blackening perfectly good beef, chicken or pork just didn't last with those of us whom enjoy the natural taste of whatever meat we are cooking. It works well for generally neutral or very mild fish, however with red meat, particularly a nice beef steak, less is more.

I've been cooking for more than 58 years and have traveled exstensively throughout the country during the last 40 to 45 years. I've learned that anything blackened other than fish is no way to treat the poor animal from which the meat originated.

Beyond salt, pepper and possibly restrained use of granulated garlic, simple spices will bring out the best of any meal without killing the flavor of the meat. Aside from very specific ethnic dishes such as Mexican or Asian style, heavy spices and overzealous scorching of most meats is just plain unexcusable!

I had previously been a long time customer of Penzeys Spices but found it necessary to take my business elsewhere when Mr Penzey took it upon himself to insult half the population of the US.

I have found your spices to be both fresh and of the highest quality. I have long tended to shy away from many blended spices as I have generally found them lacking in modesty. Cooking anything to perfection requires restraint and the ability to bring out the goodness of whatever is in you cooking vessel, on the grill or otherwise.

Whereas I'm simply relating experience and my own results, there are more of us out here that exercise restraint when cooking rather than those that would attempt to take a dish over-the-top.

The old acronym KISS, rings loudly in the cooking world. "Keep-It-Simple-Stupid, says it all! Blackening a nice thick Strip Steak could get you into trouble in a lot of Steakhouses, particularly down in Texas.

Don't mistake my concern for snobbish behavior, I have ruined plenty of meals myself. It took numerous failures to recognize that holding back and treating what you cook with respect is much more impressive than trying to become a trendsetter! It's like those whom love super hot chicken wings. Do you want to taste what you are eating, or impress your friends by showing them you can handle the heat? I dare say the latter is a waste of money!

Good day to you sir, and may good cooking be your first priority!

Gerald Grass

(guest), on April 24, 2017

I don't think the point of the article was to be trendy or show very much "restraint". It was about what avenue of flavor he is hooked on at the moment, and felt like sharing with the Savory Spice community. Using this spice blend is it's own lane. I personally am excited to start grilling and blackening everything now, veggies and all. Delicious food defies time, rules, and cultures.

(guest), on April 24, 2017

Hey Mike! Thanks for the technique lesson, I've got Gulf Red Royal Shrimp in the deep freeze that need to something fun and this will be great. Enjoy the Big Easy, Happy Birthday!!

(guest), on April 25, 2017

Hi Mike I am so excited to try this recipe as I have been looking for a good blackening spice and recipe. My spice cabinet is chok full of your spices - and comments from visitors to my kitchen range from mmmm yum- to a friend who every time she walks in my kitchen opens my spice cabinet and just takes it in - Recently in Bali and have been experiencing incredible foods one being there smoked chicken- you wouldn't happen to have a mixture of spices to create this recipe would you? Keep on exploring the world of spices and spicing up our life- Namaste

(guest), on October 28, 2019

I think that this type of recipe tips is fantastic, i wish there was more because i am a little slow in the deptment that requires imagination ...how to use my brain to createnew dinners ever night.

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