Blackened chicken

Gin Lee
Blackened chicken/Gin Lee

Blackened chicken

Today, I have a treat for all of you who like cajun-style food. I prepared a yummy blackened whole chicken in the oven. My blackened spice recipe has Dale's liquid seasoning, freshly ground black pepper, garlic powder, onion powder, chili powder, smoked paprika, and cayenne pepper all combined together. This spice mixture created a really pleasant seasoned combination. Now, allow me to tell you how I created this mouthwatering chicken.
Blackened chicken/Gin Lee


  • 1 whole chicken
  • 2-3 tablespoons of Dale's liquid seasoning
  • 2 tablespoons of freshly ground black pepper
  • 2-½ tablespoons of garlic powder
  • 1 tablespoon of onion powder
  • 1-½ tablespoons of chili powder
  • 1 teaspoon of smoked paprika
  • 2 tablespoons of cayenne pepper
  • 4 tablespoons of melted butter


First, dry the chicken off with clean paper towels. Place the chicken in a roasting pan.

In a microwave dish, add the butter and place it in the microwave for about ten to twelve seconds, or until it's melted.

Now, brush the butter on the skin of the chicken. Set aside.
Adding the seasonings to a buttered chicken/Gin Lee

In a spice dish, add the freshly ground black pepper, garlic powder, onion powder, chili powder, smoked paprika, and cayenne pepper together; combine well. Then massage the spice mixture all over the buttered skin of the chicken.
Adding seasonings to a buttered chicken/Gin Lee

Next, pour Dale's liquid seasoning slowly over the seasoned chicken. Rub the liquid seasoning into the skin of the chicken well.

Transfer the bird to a 450 degree F oven, place the bird on the center oven rack. Cook the chicken for the first twenty minutes at the highest setting. After twenty minutes, you'll notice the seasoning has blackened. Now, place a tint of aluminum foil loosely over the chicken, lower the temperature to 350 degrees F. Finish cooking the blackened chicken for another twenty-five minutes, or until clear juices are running out of its cavity.

Take the chicken out of the oven and allow it to sit for ten minutes before carving it.

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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