Cajun Chicken
This Cajun Chicken is bursting with bold Louisiana flavors! Juicy, crispy skin-on chicken thighs glazed with a spicy, sweet Cajun marinade.
Equipment
- Large Mixing Bowl
- Whisk
- Measuring Spoons
- Baking Sheet
- Aluminum Foil
- Meat Thermometer
Ingredients
- 2 lbs. skin-on, bone-in chicken thighs
- 4 tablespoons unsalted butter melted
- 1 tablespoon Cajun seasonings
- 1 tablespoon honey
- 1 teaspoon salt
- 3 dashes cayenne pepper
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help the chicken skin get crispy while keeping the meat juicy.
- In a large mixing bowl, combine the melted butter, Cajun seasonings, honey, salt, and cayenne pepper. Whisk until the ingredients are well blended and a smooth marinade forms.
- Add the skin-on, bone-in chicken thighs to the bowl with the marinade. Using your hands or a spatula, coat each piece thoroughly, ensuring that the marinade gets under the skin as well.
- Line a baking sheet with aluminum foil for easier cleanup, then arrange the marinated chicken thighs skin-side up on the sheet. Make sure to space them out for even cooking.
- Place the baking sheet in the preheated oven and bake for 35-45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
- Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring each bite is as juicy as possible. Serve warm with your favorite sides and enjoy!
Notes
- For a dairy-free option, substitute unsalted butter with olive oil or ghee.
- Make your own Cajun seasoning blend using paprika, onion powder, garlic powder, oregano, thyme, and black pepper if you don’t have store-bought.
- Marinate chicken up to 24 hours ahead to deepen the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to keep the skin crispy.
- You can grill the chicken instead of baking for a smoky flavor.