Blackened Chicken Thighs

Plato Fuerte

Cajun is the typical style that blackened chicken is usually made from – the concept however, can be applied to any form of seasoning combination. In a pinch, this is one of the recipes I use to quickly feed anywhere from 7-50 people with pretty much the same amount of work. Bake broil killer combo. Although, this could work for chicken breast, the thighs are much better for this, as they do not dry out in the oven as quickly as chicken breast does. I specify a spice blend, but any spice rub of your choice will work for this.

Ingredients

4-6 servings

6 lbs
bone-in, chicken-on chicken thighs
1/2 tbsp
cumin
2 tbsp
cayenne pepper
1 tbsp
salt
1 tbsp
dried and powdered hatch chiles
1 tbsp
oregano
1/2 tbsp
white pepper
1/2 tbsp
garlic powder

Instructions

  1. Start by dry brining your chicken thighs with a small amount of salt and pepper. First, lay them out on a sheet pan or hotel pan, with a wire rack if you have it. Sprinkle it with salt and pepper. Leave in fridge for 30 minutes to an hour for skin to dry.
  2. Preheat the oven to 350 degrees F.
  3. Mix your spices in a bowl and then sprinkle on your chicken thighs generously.
  4. Bake the chicken for 35-40 minutes, until the inside temperature of the chicken reaches 160 degrees F.
  5. Once your chicken has reached temperature, broil under low about 12 inches from the top of the oven. Monitor for how you want the chicken to end up, from crispy golden brown to blackened chicken thighs.
  6. Serve over rice or potatoes and spoon on the juices that the chicken released while under the broiler.
  7. Easy, breezy, beautiful cover girl.
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