The Best Blackened Chicken Thighs
These delicious and easy blackened chicken thighs are tender, juicy, and packed with bold, smoky flavor. They're the perfect protein for salads, sandwiches, wraps, bowls, and more!
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Servings: 4 servings
Calories: 176kcal
Equipment
- Frying Pan or Cast Iron Skillet
Ingredients
Chicken
- 1 pound chicken thighs
- 1 tablespoon olive oil or avocado or grapeseed oil
Blackening Seasoning
- 1 teaspoon cayenne
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 1½ teaspoons kosher salt or to taste see note 1
Instructions
- Combine the spices to create the blackened chicken seasoning.
- Place a skillet over medium high heat. Add the oil.
- Meanwhile, pat the chicken thighs dry and coat all sides of the chicken with the blackening spice.
- Sear the chicken on one side for about 5 to 6 minutes, until the chicken starts to turn golden brown and form a dark crust.
- Flip and cook the chicken for another 5 to 6 minutes, until an instant-read thermometer registers an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the pan. Let rest for a few minutes, then serve!
Notes
General
- If you only have table or sea salt, divide the amount in the recipe by half.
- Fridge These chicken thighs will last for about 3 to 4 days in an airtight container in the fridge.
- Freezer You can freeze this recipe for up to 6 months. To reheat the chicken, thaw in the fridge overnight and then reheat.
- Reheating Reheat chicken thighs either in the microwave at 30-second intervals until heated through, in the air fryer for a few minutes at 380, or on the stove with a bit of oil over medium heat.
Nutrition
Calories: 176kcal | Carbohydrates: 2g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 103mg | Potassium: 335mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 749IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg