Blackened Chicken Breasts

Five minutes on the first side and three minutes on the second side is too long, especially if you are tenting afterwards. It will be overcooked and dry. Recommend three minutes on the first side, two minutes on the second side and as the recipe indicates serve it ASAP. As other commenters have noted, 1 tablespoon of salt is way too much.

Love that this is so fast, easy and flavorful. I used Diamond Crystal kosher salt and didn’t find it too salty, but I would cut back on the cayenne next time.

For me, too spicy which is unusual. Cut back cayenne...?

Easy straightforward and superb results. Don't feel restricted to chicken breast with this seasoning.

This is an amazing recipe! It turned basic boneless chicken breasts into something special, flavorful, spicy and delicious! Almost like spicy fried chicken without the skin and calories…

Excellent dish. Flavors are superb. We didn't find it too salty, as some have said. Our household has variable tolerance for spice, but everyone ate every bite and all said "delicious." We grilled over charcoal, putting the chicken directly on the grill. The thinness of the cut allowed quick cooking over indirect heat. Grilling outside was a choice to avoid heating the kitchen. The suggestions for a lime crema and Cajun dipping sauce sound very appealing.

I agree it was too salty (I used Diamond Crystal Kosher Salt). I will make again but cut the salt to 1 tsp and probably cut the Cayenne a little too.

I agree it was way too salty-I used Diamond Crystal but I wonder if there is a typo. Next time I will use 1 tsp vs a Tbsp. Also will probably cut Cayenne pepper by 1/2 -I like spicy but it was a little overpowering.

I made this with salmon and cooked 2 min on flesh side and 7 min on skin side (the filets were pretty thick). Otherwise followed the recipe exactly. Served with shishito pepper and corn salad from NYT Cooking and crusty bread. Delicious!

If you need to cool the spice, I would suggest making a lime crema to serve on the side. I like to use Greek yogurt mixed with some lime zest, lime juice, and salt/pepper to taste.

Have made this multiple times exactly as written. Spice blend is wonderful. We especially like it sliced thin, refrigerated, and added to salads. Many thanks!

Beautiful just quite salty, I would use half or even a third

Made this tonight & halved & sliced a boneless breast lengthwise. Poured just enough canola oil into a small Corning French white quiche dish & baked for 15 minutes at 350°. I served it with this sauce: Cajun Mayo Dipping Sauce: I halved all amounts of sauce. 1/4 cup mayonnaise 2 teaspoons lemon juice 1/4 teaspoon cayenne pepper 1/8 teaspoon garlic powder 1/8 teaspoon black pepper 1/8 teaspoon onion powder 1/8 teaspoon dried thyme 1/8 teaspoon paprika 1/8 teaspoon salt pinch of dried oregano

excellent as written; served for kids on buns and for grownups with cajun linguine

Used chicken tenders for quicker cooking. As I was doing them directly on the grill (no pan), I brushed both sides with oil before patting on spices. Cooked 5" and 2", tented for a few minutes, very juicy!