Jul 14 2026
Restaurants›JOEY Markville›Blackened Chicken Recipe

Blackened Chicken Recipe

Inspired by JOEY Markville
Time1h 30m
Serves4

warm potato salad, bacon & horseradish aioli, creamy coleslaw

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Blackened Chicken

For the Warm Potato Salad

For the Horseradish Aioli

For the Creamy Coleslaw

Method

For the Blackened Chicken

  1. 1

    Prepare the Spice Mix

    In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well to create a spice blend.

  2. 2

    Season the Chicken

    Rub the spice blend all over the chicken breasts, ensuring an even coating.

  3. 3

    Cook the Chicken

    In a skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest before slicing.

For the Warm Potato Salad

  1. 4

    Cook the Potatoes

    Place the baby potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool slightly before cutting them in half.

  2. 5

    Cook the Bacon

    In a skillet, cook the bacon until crispy. Remove from the skillet and drain on paper towels. Once cooled, crumble into pieces.

  3. 6

    Combine the Ingredients

    In a large bowl, combine the warm potatoes, crumbled bacon, chopped green onions, and parsley.

  4. 7

    Make the Dressing

    In a separate bowl, whisk together Dijon mustard, vinegar, salt, and black pepper. Pour over the potato mixture and toss gently to combine.

For the Horseradish Aioli

  1. 8

    Mix the Ingredients

    In a bowl, combine mayonnaise, horseradish, lemon juice, minced garlic, and season with salt and black pepper to taste. Mix well until smooth.

  2. 9

    Refrigerate

    Cover and refrigerate the aioli for at least 30 minutes before serving to let the flavors meld.

For the Creamy Coleslaw

  1. 10

    Prepare the Vegetables

    In a large bowl, combine shredded cabbage and carrot.

  2. 11

    Make the Dressing

    In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, and season with salt and black pepper to taste.

  3. 12

    Combine

    Pour the dressing over the cabbage and carrot mixture. Toss until well combined and refrigerate for at least 30 minutes before serving.

More from JOEY Markville