Blackened Chicken


Pat the chicken dry with a paper towel. If it is not already butterflied or in cutlets, slice it in half horizontally to make 4 pieces. 

Season the chicken with salt, using 1 teaspoon for 1 pound chicken and up to 1 ½ teaspoons for 1 ½ pounds. 

In a small bowl, mix together the smoked paprika, oregano, garlic powder, onion powder, cumin, black pepper, celery seed, and cayenne. Sprinkle the chicken on both sides with the seasoning mix.

Add the olive oil to a large stainless steel or cast iron skillet* and heat over medium heat. Add the chicken and cook until browned and the seasoning is starting to blacken, about 4 to 5 minutes per side.

When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes before serving. (See the section above on how to clean your pan after blackening.)