Blackened Chicken Thighs
This batch component yields 24 portioned chicken thighs that freeze beautifully for up to three months. Marinated overnight in citrus and Cajun spices, then seared and baked, these thighs become the protein foundation for six different meals. Pull from the freezer as needed to multiply your weeknight dinner options without multiplying your work.
Equipment
- Bowl
- Paper Towels
- Cast iron skillet
- Griddle
- Sheet Pan
- Meat thermometer
- 2.5-Gallon Ziplock Bag
- Parchment Paper
- Aluminum foil
- Vacuum Seal Bags
Ingredients
Cajun Spice Blend
- 4 tablespoon Smoked Paprika
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Thyme
- 1 tablespoon Garlic Powder
- 2 teaspoon Onion Powder
- 1 teaspoon Kosher Salt Morton brand
- 2 teaspoon Black Pepper
- 1 teaspoon White Pepper
- 1 teaspoon Cayenne Pepper adjust to taste
Chicken
- 6 lb Boneless Skinless Chicken Thighs
- ½ cup Cajun Spice Blend see recipe, or use your favorite store-bought
- 3 tablespoon Ghee for searing, or beef tallow or butter
Instructions
Make the Spice Blend
- Combine smoked paprika, oregano, thyme, garlic powder, onion powder, kosher salt, black pepper, white pepper, and cayenne in a bowl.
- Mix thoroughly.
Prep
- Preheat oven to 375°F.
- Pat chicken thighs dry with paper towels.
- Season both sides of each thigh with the Cajun spice blend.
- Press the seasoning into the meat so it adheres.
Sear
- Heat a large cast iron skillet or griddle over medium-high heat.
- Add ghee or tallow and let it get hot until the fat shimmers but does not smoke.
- Working in batches, sear chicken thighs for 3-4 minutes per side until a dark crust forms.
- Transfer seared thighs to a sheet pan or oven-safe dish.
- Repeat with remaining thighs, adding more ghee between batches if the pan gets dry.
Finish and Rest
- Place sheet pan in the oven and finish cooking for 12-15 minutes until internal temperature reaches 165°F.
- Remove from oven and let rest for 5 minutes before storing.
Notes
The overnight marinade with pineapple and orange juice tenderizes the meat while building layers of flavor that survive freezing. Searing in a screaming hot cast-iron with butter creates the signature blackened crust before finishing in the oven to ensure even cooking throughout. Vacuum sealing in portions of four thighs makes it easy to thaw only what you need—overnight in the fridge or quick-thaw in cold water for same-day use. Reheat gently in a covered skillet with a splash of water, or slice cold for salads and wraps. Substitute chicken breasts if preferred, but reduce baking time to avoid drying out the leaner meat.
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