Blackened Spice Rub Mix Recipe for Chicken, Seafood, Pork, or Beef

Do you love Blackened Chicken? Maybe Blackened Sea Bass or Black & Bleu Hamburgers are your favorites? The blackened spice mix is the only secret to making all three of those Cajun inspired dishes—and, after years of trial, error and experimentation, this blackened spice recipe is the only one that I use. If you think of grilled, blackened meats as summertime food fare, remember that indoor grills make it super simple to serve up your favorite summer grilled meats year around!


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Blackened Spice Rub Mix for Grilled Meat and Seafood

1 Tbsp. Garlic Powder 
1 Tbsp. Smoked Paprika 
1 Tbsp. Onion Powder 
1 Tbsp. Dried Oregano 
2 tsp. White Pepper
2 tsp. Black Pepper
2 tsp. Red Pepper (Cayenne) 
2 tsp. Dried Thyme
1 tsp. Dried Basil
1 tsp. Sea Salt 

Instructions for Blackened Spice Mix
Combine each spice into a jar with a lid or a small plastic storage container with a lid. Stir to combine—or simply return the lid to the container and shake vigorously! Couldn’t be easier!

Notes and Recipe Tips
This blackened spice mixture makes several meal batches as you will only use 2-3 Tbsp. per pound of meat—less for shrimp or scallops--and it stores well in an air tight container.

I’ll be posting some of our favorite blackened recipes throughout the month. Later today we are making Black & Bleu Burgers! Who says we can’t grill in the winter in Ohio?

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