Blackened Chicken Sandwiches

5 from 1 vote

These Blackened Chicken Sandwiches are spicy and seasoned to perfection. Made in just 20 minutes this is truly an iconic chicken sandwich line-up. Juicy chicken thighs seasoned with irresistible cajun flavors then layered on a toasted bun with all the right toppings—this sandwich is packed with flavor and so easy to make.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 402.78kcal

Author: Sarah Hill

Equipment

Small Bowl
Cast iron pan

Ingredients

4 boneless skinless chicken thighs
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon smoked paprika
1 sprig fresh thyme
1 teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil

Spicy mayo

¼ cup mayonnaise
1 tablespoon lime juice
1 tablespoon hot sauce

For Serving

4 hamburger or brioche buns
4 pieces lettuce
1 tomato sliced

Instructions

Pat the chicken thighs dry with a paper towel. (4 boneless skinless chicken thighs)
Mix the spices in a small bowl. (1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon smoked paprika, 1 sprig fresh thyme, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, ½ teaspoon oregano, 1 teaspoon salt, ½ teaspoon black pepper)
Season the chicken on all sides generously with the spices to coat.
Heat a cast iron skillet over high heat.
Once hot, add the olive oil and cook the chicken for 2 minutes per side. Turn the heat down to medium and cook the chicken until cooked through, about 4-5 minutes. Chicken should be 165 degrees F. (1 tablespoon olive oil)
While the chicken is cooking, make the spicy mayo. In a small bowl, mix together all of the ingredients and set aside. (¼ cup mayonnaise, 1 tablespoon lime juice, 1 tablespoon hot sauce)
Serve on a bun with lettuce, tomato and the spicy mayo. (4 hamburger or brioche buns, 4 pieces lettuce, 1 tomato)

Video

Notes

Preheat your cast-iron skillet on high heat until it's very hot, then reduce to medium-high before cooking. This ensures even heat distribution for the best sear. Add a small amount of oil, then cook the chicken for 2 minutes per side on high to lock in the spices. Lower the heat to medium and continue cooking until the chicken is fully cooked. This method guarantees a beautifully blackened crust without burning!
Let the chicken rest before building your sandwich. This ensures the juices stay inside the meat and keeps it from drying out.
I like to use a meat thermometer when cooking chicken to make sure each piece has reached an internal temperature of 165 degrees F.
Keep leftover chicken in the fridge for 3-4 days.
Or freeze in a freezer bag or freezer-safe container for 3-4 months for easy meal prep!
Reheat in a skillet for a few minutes until warm or in the microwave for 1-2 minutes.

Nutrition