Blackened Chicken – Bold, Spicy, and Bursting with Flavor!

• 2 lbs chicken thighs
• 2 TBSP oil
• 2 TBSP parsley leaves, for serving, optional
• 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

Instructions

1. 1

   Combine all of the seasoning ingredients together in a large resealable bag.

2. 2

   Dry the chicken pieces with paper towels. Add them to the resealable bag and ensure they are well coated with the blackening seasoning.

3. 3

   Preheat the oven to 475°F (240°C).

4. 4

   Heat oil in a large heavy-bottomed pan. Add the 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.

5. 5

   You now have options. Place a heavy pot on top of the chicken, which is still skin side down in the 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 on so many chicken pieces). My preference is to cook the chicken skin side down with a heavy pot on top.

6. 6

   Bake in the preheated oven for about 25–28 minutes until cooked through. Although the safe internal temperature is 165°F (74°C), chicken thighs are best cooked to about 180°F (82°C) to break down the connective tissue and ensure they are not chewy. Ensure the 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.