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Blackened Chicken Recipe

Blackened Chicken Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Blackened Chicken

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Reviewed May. 12, 2016

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

Reviewed Mar. 15, 2015

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

Reviewed Sep. 29, 2014

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

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!"

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."

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!"

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."

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."

Reviewed Jun. 8, 2013

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

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."

Reviewed Apr. 15, 2012

"We LOVE, LOVE, LOVEthis recipe and always make it."

Reviewed Apr. 2, 2012

"I would put this on a weekly menu rotation for my new family. :) Jim loved it."

Reviewed Oct. 18, 2010

"I would give this recipe 10 stars if I could!!! So good and moist."

Reviewed May. 1, 2010

"We all LOVED this. Super easy - about 30 min. max to put together. We have made it 3 times since. Love those easy recipes for a busy mom!"

Reviewed Oct. 12, 2009

"This is one of very few dinners that my whole family really enjoys. We look forward to it again and again."

Reviewed Aug. 10, 2009

"This is a AWSOME recipe! I loved the flavors in it. I served this with grilled corn on the cob. I will make this again for sure!"

Reviewed Jun. 21, 2009

"my husband and 5 year old son loved this! We made it for Father's Day and it is one we will make again!"

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Wine Pairings

Full-Bodied White Wine

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