I absolutely adore this chicken. Nicely seared skin, moist interior and chicken bursting with a subtle balanced layer of heat (of course you can pump up that level of heat according to preference.)
This is an absolutely terrific dish to serve for company as the preparation process is quite low maintenance. The recipe calls for searing the chicken first, but if you make this for a large group of people (let’s say summer barbeque?) skip the searing process and simply roast the chicken in the oven. Moist, tender, delicious with just the right level of spice! What a crowd pleaser!
Blackened Chicken
4
servings30
minutes40
minutes300
kcalIngredients
2 lbs chicken thighs
2 TBSP oil
2 TBSP parsley leaves, for serving, optional
- Blackening seasoning:
2 tsp kosher salt
2 tsp Italian seasoning
1 tsp oregano
2 tsp nutmeg
2 tsp fennel seed
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
2 tsp paprika
1 tsp ancho chili powder
1 tsp allspice
1/2 tsp ground mustard seed
Directions
- Combine all of the seasoning ingredients together in a large resealable bag.
- Dry the chicken pieces with paper towels. Add to the resealable bag and ensure they are well coated with the blackening seasoning.
- Preheat the oven to 475F.
- Heat oil in a large heavy bottom pan. Add chicken, skin side down, and cook for 3-5 minutes until blackened but not burned. Ideally, press down on the chicken pieces with a heavy pot. Do this step in batches, if necessary, to avoid overcrowding the pan, or the chicken won’t get crispy.
- You now have options. Place a heavy pot on top of the chicken, which is still skin side down in a pan, and move the whole pan into the oven. Or, flip the chicken pieces skin side up and move that into the oven (this option works better if you double the recipe and don’t have a pot large enough to press down so many chicken pieces.) My preference is to cook this chicken skin side down with a heavy pot on top.
- Bake in preheated oven for about 25-28 minutes until cooked through. Although the safe internal temperature is 165F, chicken thighs are best to be cooked to about 180F to break down the connective tissue and ensure they are not chewy. Ensure chicken is now skin side up and broil it for a minute or so, watching, closely until crisp. Serve, garnish with parsley, if desired, and enjoy.
Happens to be Paleo, Keto, Low Carb, Dairy-Free and Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.
