Baked Blackened Chicken Thighs
If you’re looking for a dish that’s bursting with flavor, easy to prepare, and sure to impress, then look no further than Baked Blackened Chicken Thighs. This recipe transforms humble chicken thighs into a culinary masterpiece using a blend of spices that creates a deliciously smoky crust. Paired with the tender, juicy meat of the thighs, it’s a meal that hits all the right notes. Plus, it’s baked, which means you can skip the mess of frying while still achieving that coveted blackened flavor.
Why It Works Every Time
The secret to perfectly baked blackened chicken thighs lies in the spice blend and the cooking method. The combination of smoked paprika, cayenne pepper, dried thyme, and garlic creates a complex flavor profile that elevates the dish. Baking the chicken thighs ensures they cook evenly and remain juicy, while the high temperature helps to form that signature blackened crust. Additionally, using bone-in chicken thighs adds richness and moisture, making each bite truly delightful.
Ingredients at a Glance
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon sea salt, to taste
- 1.5 to 2 pounds bone-in chicken thighs (about 4 thighs)
- 2 tablespoons avocado oil
Essential Tools for Success
- Mixing Bowl: For combining the spices and oil.
- Baking Sheet: To place the chicken for baking.
- Parchment Paper: Optional, for easy cleanup.
- Meat Thermometer: To ensure the chicken is cooked through.
Baked Blackened Chicken Thighs: From Prep to Plate
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is key for achieving that perfect blackened crust.
Step 2: Prepare the Spice Blend
In a mixing bowl, combine the smoked paprika, cayenne pepper, dried thyme, dried oregano, garlic powder, onion powder, black pepper, and sea salt. Mix well to ensure all the spices are evenly distributed.
Step 3: Coat the Chicken
Pat the chicken thighs dry using paper towels. This step is crucial for getting a good sear. In a separate bowl, mix the avocado oil with half of the spice blend. Rub this mixture all over the chicken thighs, making sure to coat both sides generously.
Step 4: Arrange on Baking Sheet
Place the coated chicken thighs skin-side up on a baking sheet. If desired, line the baking sheet with parchment paper for easier cleanup.
Step 5: Bake the Chicken
Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and blackened.
Step 6: Serve and Enjoy
Once cooked, remove the chicken from the oven and let it rest for about 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and flavorful. Serve your Baked Blackened Chicken Thighs with your favorite sides, like roasted vegetables or a fresh salad.
Health-Conscious Tweaks
- Use skinless chicken thighs to reduce fat content.
- Replace avocado oil with olive oil for a different flavor profile.
- Add more herbs such as fresh parsley or cilantro for additional freshness.
- Serve with a side of whole grains, like quinoa or brown rice, for added fiber.
Behind the Recipe
The idea for Baked Blackened Chicken Thighs stems from the traditional blackening technique, which involves seasoning fish or meat and then cooking it in a very hot skillet. This method not only enhances the flavor but also creates a beautiful crust. In this recipe, we adapt that technique for the oven, making it easier and less hands-on without sacrificing flavor. The result is a dish that is both comforting and sophisticated, perfect for weeknight dinners or special occasions.
Shelf Life & Storage
Leftover Baked Blackened Chicken Thighs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until heated through. Alternatively, they can be shredded and used in salads, wraps, or grain bowls for a quick meal.
Baked Blackened Chicken Thighs FAQs
Can I use boneless chicken thighs instead?
Yes, you can use boneless chicken thighs. Just be aware that they may cook faster, so check them a few minutes earlier than the suggested cooking time.
What can I serve with Baked Blackened Chicken Thighs?
These chicken thighs pair wonderfully with a variety of sides, including rice, quinoa, roasted vegetables, or a crisp green salad. You can also serve them with a dipping sauce like ranch or a spicy aioli for added flavor.
Can I marinate the chicken overnight?
Absolutely! Marinating the chicken in the spice mixture overnight will infuse even more flavor into the meat. Just ensure that you store it in the refrigerator while marinating.
How do I know when the chicken is done?
The best way to ensure your chicken is cooked through is to use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, you can cut into the thickest part of the thigh; the juices should run clear, and the meat should no longer be pink.
Keep Cooking
- Sally’s Baking Addiction – For more delicious recipes and baking tips.
- Pinch of Yum – A treasure trove of wholesome, flavorful meals.
- Minimalist Baker – Perfect for simple, plant-based recipes and quick meals.
Let’s Eat
With its rich flavors and satisfying texture, Baked Blackened Chicken Thighs is sure to become a staple in your dinner rotation. This dish is not only simple to prepare but also allows for versatility in serving. Whether you’re hosting a dinner party or enjoying a cozy night in, these chicken thighs promise to deliver a memorable meal. So gather your ingredients, preheat your oven, and get ready to savor every bite of this delicious recipe!
Baked Blackened Chicken Thighs
Ingredients
Equipment
Method
- Begin by preheating your oven to 425°F (220°C). This high temperature is key for achieving that perfect blackened crust.
- In a mixing bowl, combine the smoked paprika, cayenne pepper, dried thyme, dried oregano, garlic powder, onion powder, black pepper, and sea salt. Mix well to ensure all the spices are evenly distributed.
- Pat the chicken thighs dry using paper towels. In a separate bowl, mix the avocado oil with half of the spice blend. Rub this mixture all over the chicken thighs, making sure to coat both sides generously.
- Place the coated chicken thighs skin-side up on a baking sheet. If desired, line the baking sheet with parchment paper for easier cleanup.
- Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and blackened.
- Once cooked, remove the chicken from the oven and let it rest for about 5 minutes before serving. Serve with your favorite sides.
Notes
- Use skinless chicken thighs to reduce fat content.
- Replace avocado oil with olive oil for a different flavor profile.
- Add fresh herbs for additional freshness.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warmed through.
