To really perfect the blackened technique, you must be prepared for a lot smoke and sometimes a few flames. This is why I choose to prepare my blackened chicken on the grill outside where I don't set off smoke alarms, scare the dogs and have to open all the windows in the house!
To create an authentic blackened crust you need three pieces of equipment, a source of intense heat (such as an outdoor grill), a cast iron skillet or cast iron cooking plate and a very thick oven mitt (you do not want to touch this pan when it is hot!). Don't try to use a regular skillet - you will ruin it for sure.
It can be assumed that the blackening comes from charring the spices on the outside of the meat, and that is part of it, but the char really comes from blackening the butter that is used to adhere the spices to the meat. Burnt spices are not tasty at all.
Since we fired up the grill, we threw on some corn to accompany the chicken. Great way to prepare an entire meal outside when it is just too warm to heat up the kitchen.