Reviewed: Nov. 21, 2009

I used this seasoning for Tilapia instead of Chicken. I also sauteed it in a non-stick pan with olive oil, as I don't have a cast iron skillet. I have a very happy hubby (sounds like a song title!) sitting next to me, he said "wow that's great fish... what'd you do to it" :-) Thanks Karena for a simple tasty seasoning for chicken or fish!

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Laura

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Clermont, Florida, USA

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Reviewed: Nov. 20, 2009

I loved ordering this at a popular restaurant in town, now I don't have to!! Great tasting and super fast and easy.

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mattimus

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

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Reviewed: Nov. 7, 2009

I made this recipe basically as described, but after cooking in a cast iron skillet for about 1 minute per side, I put the entire skillet in the oven at 350 for 20 minutes. Came out perfect.

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uvaproseeder

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Reviewed: Nov. 3, 2009

good.

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TheMasterbaker

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Reviewed: Nov. 3, 2009

Rather tasty, we might play with it a bit as both my husband and I missed a bit of heat. It made my whole kitchen very smokey though!

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Meredith

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Reviewed: Nov. 3, 2009

Good recipe but a little too hot for me. Next time I will use less cayenne pepper. I also didn't have any thyme but it still tasted good.

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Sasha

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 3, 2009

I've never had blackened chicken before so I'm not sure how this measures up to "traditional" examples but I liked this recipe. As written its not very spicy so a variety of pallets can handle it, at the same time the ingredients are easy to alter to any taste. For example, I made 2 pieces of chicken one for myself and one for my husband. My husband's piece got the original spice mix, mine got a little extra cayenne added. Supper easy and we both got flavor and heat level we enjoy. Thanks :)

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maude s.

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

I cooked this for my daughter and myself. We thought the cumin was a little too strong. I will probably look for another recipe sans cumin next time. Excellent directions and easy to follow.

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mahlon

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Reviewed: Oct. 22, 2009

I used 2 large boneless skinless chicken breasts. The recipe serving size for 2 was not enough to fully coat them, so next time I'd up the spice mixture. I reduced the amount of salt by half because I was serving this chicken with a dressing that had salt in it. As far as cooking method, I heated up an empty cast iron pan, then just before I put the chicken in, I poured in a bit of peanut oil. (Peanut oil has a very high smoke point, meaning it can take really high heat before it burns and smokes.) Then I placed my chicken in and seared both sides, then put the entire pan in a 350 degree oven for 17 minutes. Perfect! I waited about 15 minutes to cut into it, to let the meat rest so it would be juicy :) Next time I will probably add some garlic powder to the spice mixture, and a little brown sugar on the top before it goes in the oven. (Searing sugar WILL burn no matter what.) For the record, I did NOT have a problem with smoke :-)

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 11, 2009

Pretty good. It was spicy but we did 4x what the recipe called for because we had a lot of chicken. This was easy, fast, and low calorie! Smoked up the apartment, but worth it.

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LaurenF88

Cooking Level: Beginning

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Reviewed: Oct. 9, 2009

I thought the chicken was very flavorful. I added probably more spice than it called for. I had to cook my chicken in the pan longer than 1 min per side. Maybe I used bigger pieces of chicken.

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Lauren

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Reviewed: Oct. 8, 2009

Hot,spicy, moist, juicy and delicious! It did have everyone in the house coughing while I was cooking it but cleared out the sinuses well =)

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highdee

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Reviewed: Oct. 4, 2009

WOW, this was really spicy, too much for me and I like spicy. The worst part was the smoke. Honestly the strong spices blackening on the iron pan just about killed us. I am still coughing three hours later.

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Joyce

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Reviewed: Oct. 2, 2009

This was fantastic, the only problem I had was all of the smoke from blackening it, all of the spices that came up from the smoke, was making me cough for a while.

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Wendy

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 22, 2009

my husband loves blackened chicken but weve never made it weve always bought it and for our 1st time making it it turned out awesome.. my husband really like this.. thanks for the recipe

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marinewife408

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Sep. 7, 2009

this is the worst recipe i have tried in a long time! i followed the directions perfectly...and by the time the chicken was done, it was inedible.

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kellee

Cooking Level: Intermediate

Living In: Asheville, North Carolina, USA

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Reviewed: Aug. 26, 2009

This is very tasty and I will make the recipe again; however, I would probably cut back on the cayenne pepper. I love spicy, but this was even a little much for me...and of course my 3 year old wouldn't touch it after the first bite. (too hot!)

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emilydonovan

Home Town: Waukee, Iowa, USA

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Reviewed: Aug. 18, 2009

Very yummy and healthy!! I did not even have all the seasoning and it still turned out great!!

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Kat Manning

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Reviewed: Aug. 13, 2009

Very yummy!! I turned the spicy-heat down a bit because I was serving this to my family, and it was a big hit!

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deeray82

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Reviewed: Aug. 10, 2009

Soooo delicious! My boyfriend likes food with flavor and he highly approved of this meal! CHANGES: I doubled all the spices except the thyme. The chicken was a wee bit too spicy but tasted perfect dipped in bleu cheese! If you want less spice, just don't double the cayenne. I also added 1/4t of garlic salt and a couple grinds of black pepper. I omitted the onion salt because I didn't have any and it certainly wasn't lacking flavor. I put the chicken right on the Foreman without doing anything else to it and it came out PERFECT! I wouldn't cook it any other way!

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