blackened chicken thighs recipe

Written ByJenny Smyth Posted on
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The Best blackened chicken thighs recipe

I love cooking blackened chicken thighs because it’s a simple yet flavorful dish that my family and I always enjoy. The recipe originated from the Cajun cuisine of Louisiana, where it’s known as ‘chicken au gratin’. The blackening process involves coating the chicken in a spice blend and then searing it in a hot skillet to create a crispy, caramelized crust.

This technique is what gives blackened chicken its distinctive flavor and texture. The key to making great blackened chicken thighs is to use high-quality ingredients, including fresh herbs and spices. I like to use a mixture of paprika, garlic powder, onion powder, and cayenne pepper to give the chicken a smoky flavor.

You can adjust the spice level to your liking by adding more or less of any of these ingredients. One of the best things about blackened chicken thighs is how versatile they are. You can serve them with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.

I also like to serve them with a side of steamed broccoli or green beans for a quick and easy weeknight meal. In addition to being delicious, blackened chicken thighs are also relatively healthy compared to other fried foods. By using a small amount of oil and relying on the spice blend for flavor, you can make this dish without feeling guilty about the calories.

Plus, the protein and fiber from the chicken will keep you full and satisfied until your next meal. Overall, blackened chicken thighs are a great choice for anyone looking for a tasty and satisfying meal that’s easy to make and packed with nutrients.

Blackened Chicken Thighs

4.9 from 1494 votes

Blackened chicken thighs are a quick and flavorful dish featuring a bold spice crust and juicy meat. The high heat creates a dark, charred exterior while keeping the inside tender and moist.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

8 bone-in, skin-on chicken thighs (about 2 pounds)
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon black pepper
1 teaspoon salt
1/2 cup unsalted butter, melted

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels to remove excess moisture.
2In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt.
3Brush the chicken thighs all over with the melted butter, then generously coat each piece with the spice mixture, pressing it onto the skin.
4Let the seasoned chicken rest at room temperature for 10 minutes to allow the flavors to meld.
5Place a large cast-iron skillet over high heat for 5 minutes until it is smoking hot.
6Carefully add the chicken thighs skin-side down in a single layer (work in batches if needed) and cook without moving for 6 to 8 minutes, until the skin is deeply charred and blackened.
7Flip the chicken thighs using tongs and cook for another 6 to 8 minutes, until the internal temperature reaches 165°F on an instant-read thermometer and the juices run clear.
8Transfer the blackened chicken to a plate and let it rest for 5 minutes before serving.

🔧Equipment

Large cast-iron skillet
Small bowl
Tongs
Paper towels
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 140mg🧂Sodium: 720mg🌾Total Carbs: 4g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 28g

📝Notes

For less heat, reduce the cayenne pepper to 1/2 teaspoon. Ensure the skillet is very hot before adding the chicken to achieve the proper blackened crust. Serve with a squeeze of fresh lemon juice for brightness.

Watch Video Of How Blackened Chicken Thighs Works

One of my favorite things about this recipe is how easily it reheats.

Whether you’re looking for a quick lunch or dinner solution, these leftovers will come out just as delicious as when they were first made.

Plus, with so many serving options available – from mashed potatoes to roasted vegetables – there’s no reason not to have this recipe in your repertoire.

❓ Frequently Asked Questions About Blackened Chicken Thighs

Q: What type of skillet should I use for blackening the chicken?

I recommend using a cast-iron or stainless steel skillet for blackening the chicken. These types of skillets retain heat well and can get very hot, which is necessary for creating that perfect crust on the chicken.

Q: Can I use frozen chicken thighs for this recipe?

Yes, you can use frozen chicken thighs for this recipe. However, make sure they’re thawed before marinating them in the spice blend.

Q: How do I store leftover blackened chicken thighs?

You can store leftover blackened chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the stovetop until crispy.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting gluten-free spices and seasonings.

Q: How do I reheat leftover blackened chicken?

You can reheat leftover blackened chicken in the oven at 350°F (180°C) for 10-15 minutes or until crispy.

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