Baked Blackened Chicken Thighs are perfectly tender and juicy with amazing crispy skin. You’ll be amazed at just how show-stopping delicious this incredibly easy main dish turns out, and the whole family is guaranteed to love it!
If you love chicken with big bold flavor, this easy recipe for blackened chicken is a game changer!
Smoky, with enticing onion and garlic flavors and a hint of herbs and a little heat for a full palate experience, this simple easy blackened chicken recipe can easily become a household staple.
Ideal for meal prep, you can double or triple this easy chicken recipe to make a big batch of this chicken all at once to enjoy for lunches and dinners throughout the week.
What is Blackened Chicken?:
Traditional blackened chicken is generously seasoned chicken that is pan-fried to crispy perfection.
It is customary to use boneless skinless chicken breasts, but this classic dish can be made with other cuts, such as bone-in or boneless thighs, drumsticks, etc.
Legend has it, Chef Paul Prudhomme, whose claim to fame is revolutionizing creole and Cajun cuisine, came up with the concept of blackened chicken in the early 1980s in Louisiana. He then then pioneered blackening everything (notably, catfish and other types of fish, shrimp, etc.)
Blackened food became very popular in New Orleans, then spread all over the U.S. Here we are today, still blackening things and stuff 😉
Not to be confused with burned chicken, blackened chicken is perfectly cooked with creole seasoning, which in combination with blackening technique, is what gives it a dark crust.
For this blackened chicken recipe, rather than pan-frying blackened chicken, we’re baking it and we’re using bone-in chicken thighs.
If you decide to use boneless skinless chicken thighs or chicken breasts, be sure to adjust the bake time accordingly, as bone-in chicken thighs require much more time to cook than boneless cuts.
Blackened Chicken Seasoning:
The blackening seasoning is a combination of smoked paprika, cayenne pepper, dried thyme, dried oregano, garlic powder, onion powder, black pepper, and salt. Some people add a little ground cumin or chili powder to the seasoning blend as well, but the above spices are the classics.
This combination of spices yields a deeply flavorful chicken with a slight kick and is very similar to Cajun seasoning.
It can also be used as a delicious dry rub for really any meat! You can use it for beef roasts such as brisket, fish, pork, and more. Change up the quantities based on what you love, or stick with the measurements here!
Tips For The Best Blackened Chicken Thighs:
Combining the amazing blackened chicken seasoning dry rub with bone-in chicken thighs results in incredibly flavorful chicken with the most delightful crispy skin.
Baking the chicken thighs in the oven is a goof-proof method for getting the perfect tender inside with that intoxicating crisp on the outside, and while the chicken can absolutely be cooked in a skillet, I find the baking method to be easier as it requires far less monitoring or guesswork.
Let’s make it!
How to Make Blackened Chicken:
Stir all of the spices together in a small bowl to create the dry rub.
Place the raw chicken thighs in a zip lock bag, along with the rest of the seasonings. Seal the bag and thoroughly shake everything until all of the chicken is coated in the seasoning mixture.
For the best results, allow the chicken to marinate in the refrigerator for at least 15 minutes, up to 24 hours; however, if you don’t have time to marinate, you can immediately bake the chicken.
Preheat the oven to 375 degrees Fahrenheit and transfer the seasoned chicken thighs to a casserole dish, or roasting pan skin side up.
Bake for 40 minutes at 375, then increase the oven temperature to 425 degrees F and bake for another 5 to 10 minutes, or until the skin reaches your desired level of crisp.
The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. To check the temperature, insert a meat thermometer into the thickest part of the largest thigh to get an accurate read.
Remove the chicken from the oven and allow it to rest for 10 to 15 minutes before serving it with your favorite side dishes.
Pair it with my Roasted Asparagus with Parmesan and Lemon for a perfect healthy low-carb meal. A green salad is an excellent side dish as well.
I like serving the chicken with fresh chopped green onions on top for a pop of color and some fresh flavor.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Skillet Instructions for Boneless Chicken Breasts and Thighs:
If you’re using boneless chicken thighs or boneless chicken breasts, you can easily cook the chicken in a nonstick skillet over medium-high heat.
Simply season both sides of the chicken with the blackening spices, add vegetable oil or olive oil to a nonstick pan or hot cast iron skillet and cook it for 5 minutes per side in the hot skillet, or until the boneless pieces are cooked through.
Remember to use an instant read thermometer to make sure the internal temperature is at least 165 degrees Fahrenheit before pulling it out.
Do note that cooking bone-in thighs in a skillet requires much longer and for the best result will be finished in the oven anyway.
Is Blackened Chicken Spicy?:
Blackened chicken has a small kick to it, which can be scaled up or down according to your personal taste.
The heat in blackened chicken comes from the cayenne pepper, so you can adjust the amount of cayenne pepper you use based on your heat tolerance.
What to Serve With This Easy Blackened Chicken Recipe:
Here are some of my recommended healthy side dishes to serve alongside the chicken.
- Italian Pasta Salad
- Mayo-Free Macaroni Salad
- Pea Salad with Bacon
- Mayo-Free Coleslaw
- Gluten-Free Cornbread
Enjoy this juicy, flavorful chicken!
Baked Blackened Chicken Thighs
Ingredients
- 2 tsp smoked paprika*
- ½ tsp cayenne pepper
- 1 tsp dried thyme
- ½ tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1/2 tsp sea salt to taste
- 1.5 to 2 pounds bone-in chicken thighs 4 thighs
- 2 Tbsp avocado oil
Instructions
- Stir all of the spices together in a small bowl to create the dry rub.
- Place the raw chicken thighs in a zip lock bag, along with the seasoning blend and the avocado oil. Seal the bag and thoroughly shake everything until all of the chicken is coated in the seasoning mixture.
- For the best results, allow the chicken to marinate in the refrigerator for at least 15 minutes, up to 24 hours; however, if you don’t have time to marinate, you can immediately bake the chicken.
- Preheat the oven to 375 degrees Fahrenheit and transfer the seasoned chicken thighs to a casserole dish, skin side up.
- Bake for 40 minutes at 375, then increase the oven temperature to 425 degrees F and bake for another 5 to 10 minutes, or until the skin reaches your desired level of crisp. The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. To check the temperature, insert a meat thermometer into the thickest part of the largest thigh to get an accurate read.
- Remove the chicken from the oven and allow it to rest for 10 to 15 minutes before serving it with your favorite side dishes.
Notes
Nutrition
Why is there oil listed f not used?
Apologies for the confusion, Beth. The avocado oil is added to the chicken at the same time as the seasonings. I made this more clear in the instructions 🙂 Thanks for catching that!