1½ lbs chicken breast, boneless & skinless (thighs also work)

2 tsp avocado oil

Blackened Seasoning:

¾ tsp smoked paprika

½ tsp cayenne pepper (adjust to taste)

½ tsp dried thyme

1 tsp garlic powder

½ tsp onion powder

½ tsp fresh cracked black pepper

½ tsp dried oregano

½ tsp kosher salt

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In a small bowl, mix smoked paprika, cayenne pepper, thyme, garlic powder, onion powder, black pepper, oregano, and salt.
Pat chicken dry with paper towels and rub evenly with avocado oil.
Coat chicken thoroughly with seasoning mix, pressing it in to stick.
Heat a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side, until a dark crust forms and internal temperature reaches 165°F (74°C).
Remove from skillet and let rest 5 minutes before slicing and serving.

Chicken thighs can be used instead of breasts for extra juiciness.

Increase cayenne or add chili flakes for more spice.

Butter can replace avocado oil for a richer flavor (but lower smoke point).

This seasoning also works on shrimp, fish, or pork.

Letting the chicken rest ensures it stays juicy.