Blackened Chicken Recipe
Blackened Chicken Recipe photo by Taste of Home
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Blackened Chicken Recipe

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4.5 17 22
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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


  • 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 each: 704 calories, 62g fat (9g saturated fat), 100mg cholesterol, 1465mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 27g protein.


  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

Full-Bodied White Wine

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

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dawnrosanne User ID: 1014810 248142
Reviewed May. 12, 2016

"So disappointed. :( It was way too spicy. My kids couldn't handle it."

jamie3520 User ID: 8292987 222813
Reviewed Mar. 15, 2015

"So good! My new favorite recipe. Slice it up and put on salad!!"

Teesh1822 User ID: 7504011 134814
Reviewed Sep. 29, 2014

"Excellent! This one definitely a keeper! Can't wait to make it again!!!"

rgriffin209 User ID: 1907566 84686
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!"

TammyVande User ID: 7561238 148036
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."

pajamaangel User ID: 1603339 134813
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!"

KD89 User ID: 6213354 206222
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."

amberjcarothers User ID: 4822390 84571
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."

slye10001000 User ID: 5787172 54907
Reviewed Jun. 8, 2013

"omg this is awesome-spicy chicken mellowed out with that wonderful Alabama Barbecue Sauce."

queen_to_e5 User ID: 6047976 54857
Reviewed May. 3, 2012

"I made a large batch of the spices and keep it in the cupboard, so it's easier to make often. However, I don't baste the chicken during cooking. I simply use the sauce as a dipping sauce."

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