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Blackened Chicken



Chicken can be a little dull sometimes, but not so with this explosive recipe. The louisiana–style spices give us a veritable torrent of flavours. Fabulous hot or cold, this one is a winner!

Ingredient list

8 large chicken fillets, skinless, about 200 g (7 oz) each
4 tablespoons vegetable oil salad leaves or watercress sprigs to garnish

Blackening Spices
2 teaspoons salt
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper


Pre–heat the oven to 200°C/400°F/gas 6.

In a large bowl, mix together all the blackening spices. Toss the chicken in the spices, making sure that each fillet is evenly coated. Heat a large heavy frying–pan over a high heat until very hot. Add the oil and fry the chicken fillets on each side. You want the chicken to fry quite fast so that you sear and roast the spices very well. Don’t be tempted to add too many fillets to the pan at once or you will not get the desired effect. When each fillet is well seared, place on a roasting tray and bake in the pre–heated oven for 10 minutes.

Serve the chicken on a platter garnished with a few salad leaves or watercress.

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