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

Pat the chicken completely dry before seasoning so the crust can actually form.
Let the chicken rest a few minutes before slicing so the juices stay in the meat.
Chicken is done at 165°F, checked with a thermometer.
If the crust turns out pale, the pan wasn't hot enough when the chicken went in.
Want it milder? Cut back the cayenne and use less hot sauce in the mayo.
Starting with frozen chicken thighs? Thaw and pat them completely dry before seasoning.
Store-bought blackening seasoning varies in saltiness, so taste it before adding extra salt.
Leftovers keep in the fridge for up to 3-4 days, or in the freezer for up to 3-4 months. Reheat in a skillet rather than the microwave to keep the crust from softening.

Nutrition