How to Make Authentic Blackened Seasoning at Home

If you want to add bold, restaurant-quality flavor to weeknight meals, this homemade blackened seasoning is a simple game-changer. With common pantry spices you can make a smoky, zesty blend that elevates chicken, fish, shrimp and vegetables in minutes.

blackened seasoning in a white bowl with a spoon

Spice up chicken, fish, and more!

Creating homemade seasonings to boost flavor is one of my favorite kitchen tricks. This blackened seasoning is a go-to for chicken and seafood—made with smoky paprika, garlic and onion powders, black pepper, thyme and oregano, plus cayenne for heat. It’s a perfectly balanced blend that delivers big flavor fast.

This mix takes under five minutes to make from pantry staples and stores well, so you’ll always have a reliable spice blend on hand for weeknights and gatherings alike.

dried herbs and spices in plastic containers on a white surface

Above are the dried herbs and spices you’ll need for this recipe—use the ingredient list in the recipe card below for exact measurements.

dried herbs and spices mixed together in a bowl with a spoon

blackened chicken sliced on top of a caesar salad in a bowl with croutons

Ways to use it

As a dry rub: use about 2 tablespoons of the seasoning per pound of chicken, pork, shrimp or fish. Rub it onto the protein before grilling, searing or roasting.

It’s fantastic in light, fresh dishes like blackened chicken Caesar salad or grain bowls, and it also pairs well with beef and richer seafood. Sprinkle it on grilled corn or roasted vegetables, or mix it into ground beef before shaping patties for flavorful burgers.

If you don’t have Cajun or Creole seasoning on hand, this blackened blend is a great substitute—leaning toward a smoky, balanced profile that works in many recipes.

dried herbs and spices combined in a bowl with a spoon

Blackened Seasoning

Make a bold, smoky seasoning in 5 minutes with simple pantry spices. This blend brings restaurant-quality flavor to chicken, fish and vegetables.

Servings:
7 tablespoons

Prep Time:
5 minutes

Total Time:
5 minutes

Author:
Whitney Bond

Ingredients

2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano

Instructions

Combine all ingredients in a bowl or a mason jar and mix well until evenly blended.
Store in an airtight container in a cool, dry pantry for up to 6 months.

Notes

To reduce the heat: use 1 teaspoon cayenne instead of 1 tablespoon.
To increase the heat: use 2 tablespoons cayenne.
For a smokier flavor, substitute smoked paprika for regular paprika.
I recommend about 2 tablespoons of seasoning per pound of meat or seafood when using as a rub.
To blacken: coat chicken or seafood with seasoning, then cook over high heat in a cast iron skillet or on the grill until a dark crust forms and the interior is cooked through.