Ingredients
Equipment
Method
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.
Disclosure: Nutrition is estimated and provided for general guidance.
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.
