Blackened Chicken Tacos with Creamy Cajun Sauce

Blackened chicken tacos are what you make when regular tacos just aren’t cutting it anymore. You take chicken, coat it in Cajun spices, and cook it on a screaming hot griddle until it gets that dark, charred crust that’s packed with flavor. Then you load it into tortillas with a creamy Cajun sauce that cools down the heat just enough while adding richness. These tacos have bold Louisiana flavor in every bite, and if you’re cooking on a flat top griddle like a Blackstone or Loco Cookers SmartTemp, you’re going to get restaurant-quality results at home.

The whole process is quick. You season the chicken, let it sit for 15-30 minutes, then cook it on a hot griddle for about 10 minutes total. While the chicken cooks, you whip up the creamy Cajun sauce, toast your tortillas, and prep your toppings. These griddle chicken tacos are perfect for taco night, cookouts, or any time you want something with serious flavor that doesn’t take all day. The blackened crust on the chicken is what makes these special, so don’t be afraid of that char. That’s where all the flavor is.

What Makes Blackened Chicken Different

Blackened chicken isn’t the same as grilled chicken or regular Cajun chicken. Blackening is a specific cooking technique that comes from Louisiana. You coat the chicken heavily in spices, then cook it on a really hot surface so the spices char and create a dark crust. That char gives you a smoky, slightly bitter flavor that balances out the heat from the Cajun seasoning. It’s supposed to look almost burned, but it’s not. It’s perfectly cooked underneath that dark crust.

The key to good blackened chicken is using enough seasoning and cooking on high heat. If your griddle isn’t hot enough, you’ll just cook the chicken without getting that char. You want your griddle at 400°F or higher. When the chicken hits that hot surface, the spices should start smoking almost immediately. That’s how you know you’re doing it right.

Tony Chachere’s seasoning is perfect for blackened chicken because it’s got the right mix of spices, salt, and heat. The Original Creole Seasoning gives you the classic Cajun flavor, and the Bold Seasoning amps up the heat. If you can’t find Tony Chachere’s, any good Cajun or Creole seasoning will work, but Tony’s is the gold standard in Louisiana cooking.

Why the Creamy Cajun Sauce Makes These Tacos

The blackened chicken on its own is good, but it’s spicy and intense. The creamy Cajun sauce balances that out and adds richness that makes these tacos feel complete. The sauce is made with mayo, sour cream, more Cajun seasoning, smoked paprika, honey, lemon juice, and garlic. It’s tangy, creamy, slightly sweet, and has just enough spice to complement the chicken without overwhelming it.

The mayo and sour cream give you that creamy base. The honey adds a little sweetness that cuts through the heat. The lemon juice adds brightness and keeps the sauce from being too heavy. And the smoked paprika gives you an extra layer of smokiness that ties in with the charred flavor on the chicken.

This sauce is also really versatile. You can use it on burgers, fries, shrimp, or as a dip for just about anything. Make extra and keep it in the fridge. It’ll last for 5 days and you’ll find yourself putting it on everything.

Ingredients:

For the Blackened Chicken:

• 1 ½ lbs boneless, skinless chicken thighs (or breasts)
• 2 tbsp Tony Chachere’s Original Creole Seasoning
• 1 tbsp Tony Chachere’s Bold Seasoning (for extra heat)
• 1 tbsp olive oil or avocado oil
• 1 tbsp butter or Tony Chachere’s Creole Butter Marinade
• Juice of ½ lime

The Creamy Cajun Sauce:

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp Tony Chachere’s Creole Seasoning
• 1 tsp smoked paprika
• 1 tsp honey
• 1 tsp hot sauce (optional for extra kick)
• 1 tsp lemon juice
• 1 garlic clove, finely minced

For Serving:

• 8 small flour or corn tortillas
• 1 cup shredded lettuce or cabbage
• ½ cup diced tomatoes
• ¼ cup sliced jalapeños (fresh or pickled)
• ¼ cup diced red onion
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

Step-by-Step Instructions

Step 1: Preheat the Griddle

Get your griddle or flat top going and set it to medium-high heat. You want it around 400°F. This is hotter than you’d cook most things, but that’s what you need for blackening. Let the griddle heat up for at least 10 minutes so it’s evenly hot across the whole surface.

While it’s heating, lightly oil the surface with avocado oil or canola oil. Use a paper towel or a brush to spread a thin layer of oil across the cooking area. Don’t use too much oil or the chicken will fry instead of blacken. You just want a light coating to prevent sticking.

---

Step 2: Season the Chicken

Get a medium-sized bowl and add your chicken thighs. If you’re using breasts, that’s fine too, but thighs stay juicier on high heat. Add 2 tablespoons of Tony Chachere’s Original Creole Seasoning, 1 tablespoon of Tony Chachere’s Bold Seasoning, 1 tablespoon of olive oil, and the juice of half a lime.

Use your hands to mix everything together. Really work the seasoning into the chicken. Every piece should be completely coated. The oil helps the seasoning stick and keeps the chicken from drying out. The lime juice adds a little acidity that brightens up the flavor.

Let the chicken sit for at least 15 minutes. If you have time, let it marinate for 30 minutes. This gives the seasoning time to penetrate the meat. Don’t skip this step. The longer it sits, the more flavor you get.

---

Step 3: Blacken the Chicken

Once your griddle is hot and the chicken has marinated, it’s time to cook. Place the chicken pieces on the griddle with some space between them. Don’t crowd the griddle or they won’t blacken properly. You should hear a loud sizzle as soon as the chicken hits the surface.

Cook the chicken for 4-5 minutes on the first side without moving it. Don’t flip it early. Let it sit so the spices can char and form that dark crust. You’ll see smoke coming off the griddle. That’s normal and it’s what you want. Your kitchen might get a little smoky if you’re cooking indoors, so turn on your vent fan.

After 4-5 minutes, flip the chicken. Cook the other side for another 4-5 minutes. Check the internal temperature with a meat thermometer. You want it to hit 165°F in the thickest part. If it’s not there yet, give it another minute or two.

During the last minute of cooking, add a tablespoon of butter or Creole Butter Marinade to the griddle around the chicken. Let it melt and spoon it over the chicken. This adds richness and gives the chicken a glossy finish.

Once the chicken hits 165°F, take it off the griddle and put it on a cutting board. Let it rest for 5 minutes, then slice it into thin strips. Slicing it thin makes it easier to eat in the tacos and gives you more of that charred crust in each bite.

---

Step 4: Make the Creamy Cajun Sauce

While the chicken is resting, make your sauce. In a small bowl, add ½ cup of mayonnaise, ¼ cup of sour cream, 1 tablespoon of Tony Chachere’s Creole Seasoning, 1 teaspoon of smoked paprika, 1 teaspoon of honey, 1 teaspoon of lemon juice, and 1 finely minced garlic clove.

If you want extra heat, add a teaspoon of hot sauce. This is optional, but it makes the sauce spicier and ties in with the heat from the blackened chicken.

Whisk everything together until it’s smooth and creamy. There shouldn’t be any lumps. The sauce should be thick but pourable. If it’s too thick, add a tiny bit of water or more lemon juice to thin it out.

Taste the sauce and adjust if needed. If it’s not spicy enough, add more Cajun seasoning or hot sauce. If it’s too spicy, add a little more mayo or sour cream. Get it tasting right before you use it.

---

Step 5: Toast the Tortillas

After you take the chicken off the griddle, use that hot surface to toast your tortillas. Place each tortilla directly on the griddle and let it cook for 20-30 seconds per side. You want them lightly charred with some dark spots, but still flexible. Don’t leave them too long or they’ll get crispy and crack when you fold them.

As each tortilla finishes, stack them on a plate and cover them with a clean kitchen towel. This keeps them warm and steamed so they stay soft.

---

Step 6: Assemble the Tacos

Now it’s time to build your tacos. Take a toasted tortilla and add a layer of shredded lettuce or cabbage at the bottom. This gives you a crunchy base and helps keep the tortilla from getting soggy.

Add a few slices of the blackened chicken on top of the lettuce. Don’t overload them. You want about 3-4 slices per taco so you can still fold them.

Add diced tomatoes, sliced jalapeños (fresh or pickled, your choice), and diced red onion. These fresh toppings add crunch and brightness that balance out the rich, spicy chicken.

Drizzle the creamy Cajun sauce generously over everything. Don’t be shy with it. This sauce is what ties all the flavors together.

Finish with fresh cilantro leaves and a squeeze of lime juice. The lime adds a final hit of acidity that makes everything pop.

Frequently Asked Questions

Can I make these in a regular skillet instead of on a griddle?

Yeah, a cast-iron skillet works great for blackened chicken. Get it really hot over medium-high heat, add a little oil, and cook the chicken the same way. Cast iron holds heat well, so it’ll give you that same charred crust. You just won’t be able to cook as many pieces at once.

What if I don’t have Tony Chachere’s seasoning?

Any good Cajun or Creole seasoning will work. Look for brands like Slap Ya Mama, Zatarain’s, or Emeril’s. You can also make your own by mixing paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper. Just make sure it’s heavily seasoned.

How spicy are these tacos?

With Tony Chachere’s Bold Seasoning included, they’re definitely spicy but not crazy hot. If you’re sensitive to heat, skip the Bold Seasoning and just use the Original. You can also leave the seeds out of the jalapeños and skip the hot sauce in the Cajun sauce. The creamy sauce helps cool things down too.

Can I use chicken breasts instead of thighs?

Yeah, breasts work fine. Just know they’re leaner so they can dry out easier. Pound them to even thickness before you season them so they cook evenly. And pull them off the griddle as soon as they hit 165°F. Don’t overcook them.

What kind of tortillas are best for these tacos?

Flour tortillas are traditional for this style of taco because they’re soft and hold up well to the heavy fillings. Corn tortillas work too if you prefer them. Just make sure you toast them on the griddle so they’re pliable and don’t crack when you fold them.

If you’re looking for more recipes , click the link!  Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

COMMON ITEMS USED IN THESE RECIPES

Hasty Bake Charcoal Grill and Smoker
Knitted Gloves
Food Processor
Cast Iron Skillet 
Meater +

Upgrade Your Meat Game with Grill Nation x Linz Heritage Angus

If you really want to take your grilling and cooking to the next level, you need to check out our collaboration with Linz Heritage Angus. We’ve partnered with them to bring you some of the best beef you can get your hands on.
Linz Heritage Angus isn’t your typical grocery store meat. These guys are the real deal – they raise their cattle the right way, and you can taste the difference in every bite. We’re talking about beef that’s been dry-aged to perfection, with marbling that makes your mouth water just looking at it.

Check out these premium cuts that’ll change how you think about beef:

Premium Ribeye Steaks – Perfect for special occasions
Dry-Aged Beef Selection – Take your grilling to the next level
Ground Beef & Burger Blends – The foundation of great BBQ

Use code GN15 at checkout for 15% off your first order. Trust me, once you try Linz Heritage Angus, you’ll never want to go back to regular store-bought beef.