Blackened Chicken Recipe
Blackened Chicken Recipe photo by Taste of Home

Blackened Chicken Recipe

Publisher Photo
This spicy standout packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce—there's plenty of extra sauce left over for dipping. —Stephanie Kenney, Falkville, Alabama
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 tablespoon paprika
  • 4 teaspoons sugar, divided
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon cayenne pepper
  • 1-1/2 to 2 teaspoons pepper, divided
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1-1/3 cups mayonnaise
  • 2 tablespoons water
  • 2 tablespoons cider vinegar

Nutritional Facts

1 serving (1 each) equals 704 calories, 62 g fat (9 g saturated fat), 100 mg cholesterol, 1,465 mg sodium, 7 g carbohydrate, 1 g fiber, 27 g protein.

Directions

  1. In a small bowl, combine the paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside.
  2. In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting.
  3. Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 4 servings.
Originally published as Blackened Chicken in Quick Cooking July/August 2004, p37

Nutritional Facts

1 serving (1 each) equals 704 calories, 62 g fat (9 g saturated fat), 100 mg cholesterol, 1,465 mg sodium, 7 g carbohydrate, 1 g fiber, 27 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Blackened Chicken

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 15, 2014

My family really enjoyed this tasty recipe! Even my husband, who isn't crazy about spicy food , loved this because the sauce helped to diminish the heat. Our grill wasn't working so I broiled it in the oven for 6 mins each side and it was perfect. I will definitely make this one again!

MY REVIEW
Reviewed Jan. 15, 2014

When I made this for the first time my husband raved about it. This is his first request when I ask what he would like for dinner. The sauce mellows the heat from the spices. We baste once we flip the breast once. I used miracle whip instead of mayo added a little sweetness. Leftovers are great on salad for lunch the next day.

MY REVIEW
Reviewed Jan. 8, 2014

This has an incredible flavor. You need to like heat though. I did not use the basting sauce because it just didn't sound appealing to me. I do not like vinegar at all, and I figured it would be overwhelming. I could be wrong, but I still didn't try it. :( I will definitely make this chicken again!! We loved it!

MY REVIEW
Reviewed Dec. 8, 2013

A lot of ingredients compared to how I usually cook for sake of time, but well worth it. Basting the chicken while cooking really helped keep it moist.

MY REVIEW
Reviewed Oct. 18, 2013

The spices on the chicken were pretty good but I didn't care for the mayo vinegar sauce ... next time ill skip that part.

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