With the perfect blend of savory, smoke, and spice, this homemade Blackened Seasoning is about to give your dinner a massive flavor upgrade! It effortlessly creates an irresistible smoky char crust on your chicken, steak, and fish… that will give them all a wildly delicious cajun flair you’ll love!

Homemade blackened seasoning mix in small mason jar with blue teaspoon to the side.
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When you’re craving some tongue tingling flavor excitement… there’s no better way to kick up the heat and crank up the flavor than with this fabulous blackened seasoning!

So move over bland, because blackened perfection is on the menu tonight!

One reader writes: "Great!! What I like about making my own rub is it allows me to make only as much as I want when I want it."

It doesn’t matter if you need a blackened chicken seasoning, a blackened fish seasoning, or even a blackened steak seasoning. Just make up a batch of this outrageous all purpose blackened seasoning recipe… and prepare to be dazzled!

It truly is incredibly versatility. It can be used for cooking on the backyard grill, inside on a stove top grill pan, in a slow cooker, and even when baking in the oven.

Blackened Chicken on a white plate with green garnish.

Plus, with this recipe you can rest assured knowing there are no added fillers, and that you can control all of the ingredients.

You can even adjust the recipe to make the flavors exactly the way you like! Just like you can do with my Dry Rub Grilled Chicken, smoked BBQ Rub Recipe, and savory Recipe for Steak Seasoning.

So do yourself a flavor favor and let this tasty seasoning create a flavor party at dinner this week.

Your taste buds will thank you… and so will everyone else!

Spices on a white surface, including paprika, oregano, and cayenne pepper.

Ingredients

Making the best blackened seasoning is simpler than you might have guessed.

Here’s what you need to grab from your spice rack… or on your next trip to the grocery store:

  • Paprika – A higher quality paprika will greatly enhance the flavors.
  • Smoked Paprika – Again, a higher quality smoked paprika will make all the difference!
  • Onion Powder – Adds savory flavor to your seasoning.
  • Garlic Powder – Gives your seasoning rich depth.
  • Cayenne Pepper – The better the quality, the better the tongue tingling flavor.
  • Thyme – Capture the flavors of fresh thyme for seasonings with this tip for How to Preserve Fresh Thyme.
  • Oregano – You can also save your fresh oregano with this tip for How to Dry Oregano.
  • Salt – I used sea salt for this recipe.
  • Black Pepper – It just wouldn’t be a blackened seasoning without some black pepper!

Do you love making homemade Recipes for Seasonings? You can score the Best Deals at Sam’s Club and Costco on bulk spices!

Large spice containers at a store.

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How To Make Blackened Seasoning

It’s actually super EASY to make this recipe for blackened seasoning.

Here’s what you’ll do…

1. Add your measured seasonings to a mixing bowl.

2. Combine thoroughly.

3. Then store in a small glass jar with lid until needed.

That’s it. Easy peasy!!

Seriously, when it comes to Easy Dinner Recipes or Low Carb or Keto Grilling Recipes, it’s hard to beat the amazing flavors you’ll achieve with this blackened seasoning!

Scroll down for the printable recipe card with detailed, step-by-step instructions.

Homemade blackened seasoning mix in small mason jar with teaspoon to the side.

How To Store

Once you mix up your seasoning, it’s best to use within 6 months. OR by the time whichever individual herb or seasoning expires first. Like with all Homemade Spice Mixes, the freshness and flavor can begin to fade after that.

Small Weber grill on concrete in front of a pool.

How To Use Blackened Seasoning

You can use this homemade blackened seasoning on your favorite cut of chicken, steak, tilapia, and salmon. Or even for some lovely blackened shrimp pasta or blackened cod!

Just use paper towels to pat your meat and seafood dry. Then brush on some melted butter, before liberally rubbing your blackened seasoning over all the surfaces as evenly as possible.

If using this as a blackened chicken rub, you’ll achieve even better results by doing a brine before applying the rub. (see my notes in the recipe card below)

Then get ready for a little flavor dance in your mouth when you use this blackened chicken rub for…

  • Grilling on your backyard grill.
  • Inside on a stove top grill pan.
  • When baking your meats in the oven.
  • For preparing a Crockpot Whole Chicken!
Blackened Chicken Dry Rub in a bowl.

Reviews

Here’s what your frugal friends are saying about this easy homemade blackened seasoning recipe…

One reader writes: “Great!! What I like about making my own rub is it allows me to make only as much as I want when I want it.”

Heather writes: “Bursting with flavor!”

Cindy writes: “Yummy!”

Traci writes: “Great to have on hand!”

More Healthy Spice Mixes

Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!

Blackened Seasoning

By Heidi Miller
With the perfect blend of savory, smoke, and spice, this homemade Blackened Seasoning is about to give your dinner a massive flavor upgrade! It effortlessly creates an irresistible smoky char crust on your chicken, steak, and fish… that will give them all a wildly delicious cajun flair you'll love!
Servings: 6
Homemade blackened seasoning mix in small mason jar with teaspoon to the side.
Prep Time: 5 minutes
Total Time: 5 minutes
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Ingredients 

  • 1 Tbsp Paprika
  • 1 Tbsp Smoked Paprika
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 1 tsp Cayenne Pepper
  • 2 tsp Thyme
  • 2 tsp Oregano
  • 1 tsp Salt
  • 2 tsp Black Pepper

Instructions 

  • Gather your ingredients.
    Spices on a white surface, including paprika, oregano, and cayenne pepper.
  • Add all ingredients to bowl, and stir well.
  • Then store in a small glass jar with lid until needed. Once you mix up your seasoning, it’s best to use within 6 months.
    Blackened Chicken Dry Rub in a bowl.
  • Recipe makes 6 Tbsp of seasoning.
  • I typically use this seasoning to coat 4 – 6 Boneless Skinless Chicken Breasts, applying generously to each side of the chicken breast.
    Blackened Chicken on a white plate with green garnish.
  • Grill or bake… and Enjoy!! (see notes below for instructions)

Notes

Brine Instructions for Chicken Breast:
With this seasoning, I recommend using a brine before baking or grilling. It will help tenderize your chicken and lock in all that juicy goodness. Add 1/4 cup salt and 4 cups of warm water (not hot water) to a large bowl. Stir to combine most of the salt with the water. Then add your chicken breasts to the brine for 15 – 30 minutes. (Add more water & salt as necessary, to ensure the chicken is completely submerged.) Next remove chicken from brine and rinse in cold water. Pat dry each chicken breast with paper towels before generously coating both sides of the chicken with melted butter, then your dry seasoning.
Chicken Breast Grilling Instructions:
1. Use a thin sliced or flattened chicken breast. If you need to flatten your chicken breast, do this step before you add your chicken to the brine.
2. To flatten your chicken breast to an even thickness, simply place it between two large pieces of plastic wrap. Then using the flat side of a meat mallet or tenderizer, gently pound your chicken breast, starting in the middle.
3. After the brine has completed, and the melted butter & dry seasoning have been applied (see Brine Instructions above), grill your chicken on the grill outside (8 minutes on each side at 400 degrees), or on a grill pan inside.
Chicken Breast Baking Instructions:
1. Preheat your oven to 450 degrees while your chicken is in the brine and coat a 9×13 baking dish with cooking spray or butter.  
2. Once the brine has completed and the melted butter & seasoning have been applied, add your chicken breasts to the baking dish and bake your chicken for 20 – 25 minutes or until done.  I recommend using a digital cooking thermometer to verify the internal temperature of your chicken is 165 degrees.
3. To allow the flavors to fully marinate, lightly cover the baking dish with aluminum foil for 5 – 10 minutes after removing it from the oven.  Then serve.
FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
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About Heidi Miller

Heidi Miller is the creator of The Frugal Girls, where she shares easy recipes with massive flavor! She has been creating and sharing recipes online for over 15 years, and brings warmth, expertise, and a personal touch to every recipe. Her work has been featured on Today.com, NBC, Fox, Parade, People, Country Living, Woman’s World, and more!

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