Blackened Chicken Sandwich Recipe
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Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
359 kcal
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Course
Main Course, Lunch
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Cuisine
American
Blackened Chicken Sandwich Recipe
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This Blackened Chicken Sandwich recipe is great for a quick and easy lunch or dinner any day of the week. The chicken is perfectly tender and full of delicious flavor!
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Ingredients
- 4 chicken thighs boneless, skinless
- 4 Buns
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1-2 tablespoons olive oil
- 12 lices Roma tomato
- 8 lices red onion
- 4 leaves lettuce fresh
- ¼ cup aioli sauce or spicy mayo
- pickles optional, crisp
Instructions
- In a small bowl, combine 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning. This blend of spices will create irresistible Cajun flavors. Stir to combine.
- Sprinkle the blackened seasoning evenly over both sides of the boneless chicken thighs, ensuring each piece of chicken is well-coated.
- Heat 1-2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once hot, add the seasoned chicken pieces. Cook for about 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and has a nice blackened crust. Use a meat thermometer to check for doneness. Remove the chicken from the skillet and set it aside.
- Spread aioli sauce or spicy mayo on the top half of each bun. Add the chicken on top of the bottom bun, and then add a layer of fresh lettuce, a few slices of tomato, a few slices of red onion, and crisp pickles if desired.
- Serve the sandwiches immediately while the chicken is still warm. Enjoy your flavorful blackened chicken sandwich! For sides, consider serving this sandwich with French fries.
Notes
- Watch the chicken closely: You want to cook the chicken at a higher heat to ensure that the spices darken and turn into a flavorful crust, but you also need to watch that it doesn’t burn.
- Pat the chicken dry: To ensure that the seasoning mixture sticks to the chicken thighs, remove any excess moisture by patting them dry with paper towels first.
- Finish in the oven: For thicker chicken thighs, you can finish them in a 350°F oven so the crust doesn’t get too dark.
Nutrition Information
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Calories
359kcal
(18%)
Carbohydrates
37g
(12%)
Protein
28g
(56%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.02g
(1%)
Cholesterol
107mg
(36%)
Sodium
977mg
(41%)
Potassium
371mg
(8%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
555IU
(11%)
Vitamin C
3mg
(3%)
Calcium
38mg
(4%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 28g | 56% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 107mg | 36% |
| Sodium | 977mg | 41% |
| Potassium | 371mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
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