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Blackened Chicken Thighs
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Built by the community using chicken thighs- blackened?
Bold, smoky, and deeply spiced chicken thighs with a fiery blackened crust. A classic Southern-inspired technique that chars the outside while keeping the meat juicy within — simple, dramatic, and seriously delicious.
Cooking Ability Level
Prep
10 mins
Cook
30 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
360
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp sugar
- 1 tbsp vegetable oil
1. Pat the chicken thighs completely dry with kitchen paper — this is essential for a proper blackened crust.
2. Mix together the smoked paprika, cumin, garlic powder, salt, black pepper, and sugar in a small bowl to make the spice rub.
3. Rub the spice mix all over the chicken thighs, including under the skin where possible. Press it in firmly so it adheres well.
4. Heat the vegetable oil in a heavy, oven-safe skillet (cast iron is ideal) over high heat until it is smoking hot.
5. Place the chicken thighs skin-side down into the pan. Do not move them. Cook for 4–5 minutes until the skin is deeply charred and blackened. There will be smoke — this is expected. Open a window.
6. Flip the thighs and cook on the other side for 2 minutes.
7. Transfer the pan to an oven preheated to 200°C / 400°F and roast for 20–25 minutes until cooked through and the juices run clear.
8. Rest for 5 minutes before serving. Great alongside rice, a simple salad, or with a squeeze of lemon juice.
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Nutrition per Serving
360
Calories
32g
Protein
3g
Carbs
24g
Fat