Reviewed: Nov. 20, 2007

Excellent. I doubled the seasoning and rubbed on both sides of two huge chicken breast I trimmed and butterflied. I had a smokey kitchen, but I opened the windows and it was well worth it. Served with homemade baked beans and cornbread. I loved how flavorful it was with not a lot of salt. Yum! Will make again.

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Nov. 17, 2007

tastes wonderful :-) Just make sure you have plenty of ventilation in your kitchen

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Nifer

Cooking Level: Expert

Home Town: Holyoke, Massachusetts, USA

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Reviewed: Nov. 11, 2007

This is the best! I've made it many times and used different seasonings depending on what I have available, but it tastes wonderful!

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Brenda

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2007

My stubbornly picky 7 year old loved this chicken! I cut out half the cayenne pepper and the flavor was still amazing. Very easy to do.

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becky_max

Cooking Level: Intermediate

Home Town: Pittsburg, Kansas, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Oct. 22, 2007

This recipe was just "okay". Yes, the chicken was moist, but not very flavourful or spicy. I followed the recipe exactly, and used premium ingredients. There was almost no "heat", and the chicken was on the bland side. I get better results with store bought "Montreal Chicken Spice"...sorry.

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TJ & Doc

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Oct. 10, 2007

This was exceptional. I put the spice rub on both sides, used butter spray and cooked on the George Foreman for 3-4 min each side, then baked in the oven for about 5-6 min. They were a tad bit on the spicy side (keep your drink close at hand), but I like it that way. I served this with Cajun Pasta Fresca (also on this site), and it was restaurant quality. This recipe is definitely going in the regular rotation at our house!

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Pererau

Cooking Level: Beginning

Living In: Olympia, Washington, USA

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Reviewed: Sep. 29, 2007

Excellent flavor! I pounded the chicken breasts flat, had my husband grill these, and served this with cajun-mayo on an onion bun with sliced MJ cheese. Awesome! I added a pinch of crushed red pepper flakes and some ground chipotle chile pepper as well. Just the right amount of heat in these.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 23, 2007

Turned out perfect. Just what I needed to top my ceasar salad.

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GingerBeer

Cooking Level: Expert

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Reviewed: Sep. 9, 2007

Love this recipe....like to use this Chicken with my Fettuccine Alfredo for a Cajun Italian fusion... my family cant get enough!

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SKYBLUE1963

Cooking Level: Expert

Home Town: Bonner Springs, Kansas, USA

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Reviewed: Sep. 8, 2007

Delicious flavor! Be careful though with the iron skillet on high heat! My whole kitchen was smoky. Next time I will heat my skillet on medium high. Best ever blackened chicken. Served with homesteader cornbread! Thanks

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THERESA7925

Cooking Level: Intermediate

Home Town: Glen Gardner, New Jersey, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 3, 2007

Very good recipe. I usually double the ingredients and coat both side of the chicken to give it an extra flavor boost.

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Katie

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Reviewed: Aug. 23, 2007

I love cajun chicken pasta and this is by far the closest thing to a restaraunts blackened chicken that you will find. I cook it on a george foreman and it comes out great everytime. I also prepare a box of Pasta Roni usually the Angel Hair with Herbs, or Parmesean flavored, cut up the chicken, and serve as my own Homemade Cajun Chicken Pasta, SOOOOO GOOD!!!

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Jillian

Cooking Level: Intermediate

Home Town: Blue Ridge, Texas, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Aug. 22, 2007

I am always making this. For salads, sandwiches, or just as a meal. The spices are something I made in bulk and use it as a spice for many other things. Now my bf loves to use it when he cooks. I always use kosher salt and olive oil for this recipe. Thanks to whoever posted this!

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.5flipgirl

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2007

First time trying to make blakened chicken and it turn out GREAT! FANTASTIC recipe, difinitly a keeper!

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krazievue

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Reviewed: Aug. 3, 2007

These were awesome. I doubled the recipe for four and baked them in the oven for about 15 minutes. Really good served with BBQ sauce.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 31, 2007

Great taste! Easy to make and even my 10 year old enjoyed it.....I will definitely make this time and time again. I didn't add the salt and it was still really good.

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learningtocook28

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Reviewed: Jul. 11, 2007

Good flavor...Defninately only coat one side of the chicken unless you want the spices to overpower the taste of the chicken. I accidentally coated one of the pieces on both sides and it was a bit much, but all the others were good.

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Samantha

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Reviewed: Jul. 1, 2007

I used the recipe for the blackened seasoning. I have used seasoning on pork, steak and fish along with chicken. Good stuff.

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Matty1014

Cooking Level: Beginning

Home Town: Knoxville, Tennessee, USA

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Reviewed: Jul. 1, 2007

Add some chili powder and brown sugar

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PPDub

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Reviewed: May 30, 2007

We loved this recipe. I mixed the seasonings with some olive oil and marianted the chicken, as mentioned by another reviewer. We made kabobs and cooked them on the grill. Very moist and tender. It was a hit. Will definitely keep!

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Tealady

Cooking Level: Expert

Home Town: Bridgewater, Massachusetts, USA

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