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These blackened chicken thighs are the perfect weeknight protein that are ready in under 20 minutes! They turn out crispy, tender, and juicy every time. Tossed in a homemade seasoning mix and blackened in the cast iron skillet, these chicken thighs are also bursting with flavor.
One of my biggest life hacks for cooking at home almost every single night is to have a lot of easy and versatile protein options at the ready.
That way, even if I’m in a rush or lacking inspiration, I can get a good hot meal on the table. I make a fast protein option and pair it with a simple side dish or two, and we’re ready to eat.
Some of my go-to recipes for those kinds of nights are pan-fried pork chops, cherry tomato and herb skillet chicken, or these delicious blackened chicken thighs.
These Cajun-style chicken thighs are one of my tastiest fast-and-easy main dishes! They take almost no time at all to make, but they have the whole family asking for seconds.
All you need is a homemade spice mix, which I like to keep pre-made in my spice cabinet, to add loads of flavor to the meat.
Blackening the chicken in the cast iron skillet makes it even more delicious and gives it a crispy crust.
If you’re on the hunt for a nice, quick protein to add to your dinner, this blackened chicken will certainly become a new favorite!
Table of Contents
Why You’ll Love This Recipe
- 20-Minute main: This chicken is done in under 20 minutes! Need I say more?
- Easy recipe: This recipe is so easy and beginner-friendly. We’re using chicken thighs, which remain juicy even when cooked at high temperatures, and just a few basic pantry staples!
- Flavorful: Tossing your chicken in a heavy seasoning mix and blackening in a cast iron skillet brings out so much delicious flavor! It’s a very unique chicken dish that is sure to be a crowd-pleaser.
- Versatile protein: A good chicken recipe is so helpful for avoiding takeout! You can pair it with nearly any side dish and have a quick and easy meal on the table in no time.
Ingredients
- Chicken thighs: You’ll want boneless skinless chicken thighs for this recipe. I don’t recommend substituting breasts or tenders.
- Spices: You can use a pre-made Cajun seasoning for this recipe, but the homemade spice mix is easy to whip up and really makes it special!
- Oil: You can use avocado oil, canola oil, or any other cooking oil that has a high smoke point. Don’t substitute extra virgin olive oil or additional butter, as they will burn and get much too smoky.
Find the full list of ingredients, with measurements, at the bottom of this post!
How to Make Blackened Chicken Thighs
Step 1. Stir all the seasoning ingredients together in a small bowl.
Step 2. Add the chicken thighs to a medium-sized bowl. Pour the butter over the top, and then the seasonings. Toss to coat.
Step 3. Heat your skillet over medium-high heat. Once hot, add oil.
Step 4. Lay the thighs in the hot skillet. Cook 4 to 5 minutes on the first side without moving them, until a dark, blackened crust forms. Flip and cook another 3 to 4 minutes, until the internal temperature reaches 175° F.
Step 5. Move to a plate and rest 5 minutes before serving.
Tips + Notes
- Thighs are the forgiving choice here. They stay juicy even with that hard sear, so they are a lot harder to dry out than a breast.
- Turn the vent on high or cook outside. Blackening makes real smoke, and that is exactly how the crust forms.
- Do not move the thighs once they are down. That undisturbed contact with the iron is what builds the crust.
- Don’t skip the 5-minute rest before you cut and eat the chicken. Resting your meat allows the juices to redistribute instead of running out onto the cutting board, so your chicken will be juicier.
Best Sides for Blackened Chicken
You can pair this blackened chicken with just about any combination of carbs and vegetables for a well-rounded meal with minimal effort. That’s one of the reasons I’m always sure to have chicken thighs on hand; this recipe is the best “fast food” for busy nights!
You can keep it simple with Dutch oven white rice or cast iron skillet potatoes if you want something fast. For an easy side dish that’s just a little more elaborate, try it with homemade mac and cheese, creamy mashed potatoes, or some cheesy roasted butternut squash!
To get your veggies in, I recommend cast iron skillet zucchini, cast iron green beans, or garlic parmesan brussel sprouts! A cold vegetable side is always tasty too, like green salad or vinegar coleslaw.
Recipe FAQs
It should not taste burnt or bitter. If it does, it was likely cooked too long or at too high a temperature. You want the spices to be charred, but not completely black and burnt.
Unfortunately, some amount of smokiness is inevitable with blackened chicken. I strongly suggest running your hood vent, and you can open a window to get some fresh air inside. If you have to cook the chicken in batches, wipe out the skillet between batches to minimize the smoke.
Yes, you can! Just season it according to the recipe, then grill the chicken on both sides until the internal temperature reaches 175° F.
Related Recipes
- Roasted Chicken Quarters
- Honey Garlic Chicken
- Cast Iron Fried Chicken
- Cast Iron Chicken Drumsticks
- Skillet Cajun Chicken Bites
If you tried these Blackened Chicken Thighs or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Blackened Chicken Thighs
Equipment
Ingredients
Blackening seasoning:
- 1 tablespoon paprika smoked or sweet
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper leave out if sensitive to heat
- 1/2 teaspoon black pepper
Chicken:
- 8 boneless skinless chicken thighs (about 2 pounds)
- 4 tablespoons salted butter melted
- 1 tablespoon avocado or canola oil for the pan
Instructions
- Stir all the seasoning ingredients together in a small bowl.
- Add the chicken thighs to a medium-sized bowl. Pour the butter over the top, and then the seasonings. Toss to coat.
- Heat your skillet over medium-high heat. Once hot, add oil.
- Lay the thighs in the hot skillet. Cook 4 to 5 minutes on the first side without moving them, until a dark, blackened crust forms. Flip and cook another 3 to 4 minutes, until the internal temperature reaches 175° F.
- Move to a plate and rest 5 minutes before serving.
Video
Notes
- Thighs are the forgiving choice here. They stay juicy even with that hard sear, so they are a lot harder to dry out than a breast.
- Turn the vent on high or cook outside. Blackening makes real smoke, and that is exactly how the crust forms.
- Do not move the thighs once they are down. That undisturbed contact with the iron is what builds the crust.
- Don’t skip the 5-minute rest before you cut and eat the chicken. Resting your meat allows the juices to redistribute instead of running out onto the cutting board, so your chicken will be juicier.
- To make this meal even faster, I like to make a big batch of the seasoning mix and keep it in my spice cabinet. When you’re ready to use it, just measure out 3 tablespoons of the mix.
