Last updated on September 15th, 2025
Today, we’re making our rendition of the beloved Sweetgreen blackened chicken recipe so you can satisfy your craving for it from the comfort of your own home.
The Recipe Basics
Sweetgreen’s blackened chicken uses a bold spice blend with cumin, coriander, and chili powder – not the traditional Cajun seasonings.
Marinate chicken thighs for at least 30 minutes (overnight is better), sear at high heat for 30 seconds per side, then finish in a 375°F oven for 40 minutes until internal temp hits 165°F.
- Cooking time: 45 minutes active, plus marinating time
- Serves: 4-6 people
- Best cut: Chicken thighs (juicier than breasts)
- Storage: 3-4 days refrigerated, 4 months frozen
What Is Blackened Chicken?
Contrary to what some may believe, blackened chicken is not chicken mom accidentally burned.
Rather, blackened chicken is the intentional “blackening” of the outside of the chicken which adds to its flavor. The method of blackening is derived from cajun and creole cooking. Chicken that is cooked this way is usually prepared with cajun-style seasoning.
Popular seasonings that often accompany blackened chicken are many. They include paprika, cayenne pepper, black pepper, thyme, onion powder, and garlic powder. These ingredients are subject to change (more on this later).
Sweetgreen’s Take
Sweetgreen is a casual American restaurant. Their blackened chicken is one of the many delicious types meats to top your salad.
Unfortunately, the recipe for Sweetgreen’s blackened chicken hasn’t been made public.
Nevertheless, we have come up with a very similar version we think you’ll love!
| Traditional Cajun | Sweetgreen Style |
|---|---|
| Paprika | Cumin |
| Thyme | Coriander |
| Garlic powder | Chili powder |
| Onion powder | Black pepper |
| Cayenne pepper | Cayenne pepper |
Sweetgreen Blackened Chicken Recipe
- Prep: 10 minutes
- Marinating: 30 minutes minimum
- Cooking: 41 minutes
- Resting: 5 minutes
- Total active time: 56 minutes
With only a few spices and a bit of oil and vinegar, you can make this chicken all on your own.
Ingredients
(For 4 pounds chicken thighs)
Dry Spices
- 4½ tablespoons cumin
- 2½ tablespoons coriander
- 1 tablespoon chili powder
- 1½ tablespoons salt
- 2½ teaspoons black pepper
- ½ teaspoon cayenne pepper
Wet Ingredients
- ¼ cup oil (vegetable or canola work well)
- 2½ tablespoons balsamic vinegar
Instructions
Blackened Chicken by Sweetgreen Copycat
Make the Spice Blend (5 minutes)
Grind all dry spices together using a mortar and pestle. If you don’t have one, pre-ground spices work fine – just mix them thoroughly in a bowl.
Create the Marinade (2 minutes)
Whisk the ground spice mixture with oil and balsamic vinegar until well combined.
Marinate the Chicken (30 minutes to overnight)
Coat chicken thighs completely with the marinade. Let them sit for at least 30 minutes at room temperature, or overnight in the refrigerator for deeper flavor.
As always, avoid over-marinating your chicken. Any longer than 24 hours may cause the chicken to become mushy and lose texture.
Prep for Cooking
Remove chicken from refrigerator 15 minutes before cooking if marinated overnight. Heat oil in a heavy skillet over high heat.
Sear the Chicken (1 minute total)
Add chicken thighs to hot oil. Cook for exactly 30 seconds per side – you’re just looking to develop that dark crust.
Finish in the Oven (40 minutes)
Transfer chicken to a 375°F oven. Bake for 40 minutes or until internal temperature reaches 165°F and juices run clear.
Rest and Serve (5 minutes)
Let chicken rest for 5 minutes before slicing. This keeps the juices from running out.
Note: You may boil any remaining marinade for at least 5 minutes to kill of any germs if you wish to serve it over the chicken.
Building Your Salad
The chicken is great on its own, but here’s how to build a Sweetgreen-style bowl:
Base: Mixed greens, spinach, or romaine
Vegetables
- Shredded carrots
- Cucumber slices
- Red onion (thin slices)
- Bell peppers
- Corn
Toppings
- Hard-boiled eggs
- Tortilla strips
- Seeds or nuts
Dressing: Cool, creamy dressings work best – ranch, caesar, or green goddess balance the spiced chicken nicely.
How to Store Sweetgreen Blackened Chicken
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 3-4 days | Wrap in foil or airtight container |
| Freezer | 4 months | Use freezer bags, remove air |
| With salad | 2 days max | Store separately, add paper towel |
Chicken can usually be kept in the refrigerator for about 3-4 days once cooked. Simply wrap the chicken in foil or place it in an airtight container.
If freezing the chicken, place it in a freezer bag before placing it in the freezer. It will keep in the freezer at its best quality for about four months.
Why Chicken Thighs Work Better
Chicken thighs have several advantages over breasts for this recipe:
- More flavor – Dark meat has richer taste
- Stay juicy – Higher fat content prevents drying out
- Less expensive – Usually costs 30-40% less than breasts
- Harder to overcook – More forgiving timing
If you prefer chicken breasts, reduce oven time to 25-30 minutes and watch the internal temperature closely.
Troubleshooting Your Chicken
- Chicken turns out dry: You likely overcooked it or used breasts without adjusting time. Always use a meat thermometer.
- Spices burn during searing: Your oil was too hot. Use medium-high heat instead of high, and don’t leave the chicken in the pan longer than 30 seconds per side.
- Not enough flavor: Marinate longer next time, or grind your own spices for more potent flavor.
- Marinade leftover: You can boil any leftover marinade for 5 minutes to kill bacteria, then use it as a sauce.
Sweetgreen Blackened Chicken Recipe? We’ve Got It Here!
While the Sweetgreen blackened chicken recipe might be hard to come by, we hope you’ll love our version of this popular Sweetgreen favorite. Made with a blend of delicious spices, vinegar, and oil, you can make this blackened chicken whenever you wish! Enjoy!
FAQs
What seasoning is used for blackened chicken?
Sweetgreen swaps out the paprika and herbs for cumin and coriander, creating a more earthy, warm flavor rather than the smokier Cajun taste. Both versions rely on cooking the seasoned chicken at high heat to create that characteristic “blackened” crust where the spices caramelize and darken on the outside.
If you’re making blackened chicken at home, you can choose either style depending on whether you want the traditional Louisiana flavors or Sweetgreen’s unique southwestern twist.
Is Sweetgreen blackened chicken good?
It’s consistently featured as one of their most popular protein options. That said, some people might find the spice blend too bold or prefer milder chicken. The quality can also vary by location and preparation. But overall, it’s considered one of Sweetgreen’s standout menu items, a reason many return to the restaurant.
Does Sweetgreen use chicken breast or thighs?
Sweetgreen often uses chicken thighs in its recipes. Nevertheless, you can always use another cut of meat, such as chicken breasts, if you prefer. Bear in mind that chicken thighs are typically more juicy, flavorful, and affordable than chicken breasts. It is for this reason that many people prefer buying chicken thighs over chicken breasts. But feel free to do what you want!
What are the macros for blackened chicken Sweetgreen?
Sweetgreen’s blackened chicken contains 130 calories per serving with a macronutrient breakdown of 54% protein, 43% fat, and 3% carbs. This translates to approximately 18 grams of protein, 6 grams of fat, and 1 gram of carbohydrates in an 80-gram serving. The chicken is considered a lean protein option that’s high in protein and very low in carbs, making it popular for those following low-carb or high-protein diets.
How do you make blackened chicken salad?
To make blackened chicken salad, simply prepare your blackened chicken as instructed above, then dice your blackened chicken into bite-sized pieces. Prepare your salad bed by adding handfuls of fresh baby spinach, chopped romaine, green leaf lettuce, iceberg, or whatever other types of lettuce you want. Top your salad leaves with the veggies and toppings of your choice.
How do you make blackened creole chicken?
To make blackened creole chicken, use the cooking method listed above but use paprika, dried thyme, onion powder, garlic powder, and cayenne pepper. Believe it or not, these are the most typical ingredients used for blackened chicken recipes, even though Sweetgreen’s recipe is a bit different.
How do you make blackened chicken sandwiches?
Try making the previously mentioned Sweetgreen blackened chicken recipe, then layer the cooked chicken on the bread of your choice with the toppings and condiments you want. Our favorite sandwich combination for this type of chicken is to use hoagie-style bread, sriracha mayonnaise, pepper jack cheese, and red onion for a bit of extra bite!
Is blackened chicken healthy?
Blackened chicken is usually healthy. This is because it usually contains no breading and isn’t deep fried. Rather, the chicken is usually pan seared in a bit of oil, and sometimes, is finished in the oven. This makes the chicken quite nutritious, especially when paired with a light side.
Are blackened foods charred?
Charring isn’t the same as blackening. Blackened meats usually come with a special blend of spices. They are then cooked at a high temperature to blacken the outside.
Charring, on the other hand, is the result of a cooking process that doesn’t involve seasoning blends. It happens most often when grilling or broiling meats. The burnt flavor can be similar but not always the same. Charring can also be achieved over the stovetop or when roasting as well.
Sweetgreen Blackened Chicken Recipe
With only a few spices and a bit of oil and vinegar, you can make this chicken all on your own.
Type: main
Cuisine: American
Cooking Time: 41 mins
Recipe Ingredients:
- 4 lbs chicken Thighs
- ½ tsp cayenne pepper
- 2 ½ tsp black pepper
- 1 ½ tbsp salt
- 4 ½ tbsp cumin
- 2 ½ tbsp coriander
- 1 tbsp chili powder
- 2 ½ tbsp balsamic vinegar
- ¼ cup oil
Recipe Instructions:
Marinate Chicken:
Blacken Chicken:
Bake Chicken:
Once you’ve developed some color on each side, transfer your chicken to the oven to finish cooking. To do this, heat your oven to 375 °F and bake your chicken for at least 40 minutes. The chicken is finished when the juices run clear and are no longer pink. The internal temperature should read no less than 165 °F.
