why make this recipe
Baked Cajun Chicken Thighs give bold spice with little work. The skin gets crispy and the meat stays juicy. You can make this for a weeknight meal or a simple dinner with friends.
introduction
This recipe uses everyday spices and a quick bake so you get a tasty meal fast. If you want a different baked chicken idea, try the rich flavors in this baked Caesar chicken with creamy parmesan to compare textures and sauces.
how to make Baked Cajun Chicken Thighs
Preheat the oven and mix the spices. Pat the thighs dry so the skin crisps. Rub oil on the chicken and press the spice mix on both sides. Place the thighs skin-side up so heat hits the skin directly. Bake until the meat reaches 165°F (74°C) and the skin is brown and crisp. Let the chicken rest for a few minutes to keep juices inside.
Ingredients :
4 bone-in, skin-on chicken thighs, 2 tablespoons Cajun seasoning, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and pepper to taste
Directions :
- Preheat your oven to 425°F (220°C).
- In a small bowl, combine Cajun seasoning, garlic powder, onion powder, salt, and pepper.
- Pat the chicken thighs dry with a paper towel and place them in a baking dish.
- Rub the olive oil over the thighs, then sprinkle the spice mixture evenly on both sides.
- Arrange the chicken thighs skin-side up in the baking dish.
- Bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
- Let rest for 5 minutes before serving.
how to serve Baked Cajun Chicken Thighs
Serve the thighs hot with a side of rice, roasted vegetables, or a green salad. For a creamy side, pair with garlic mashed potatoes. If you want another simple baked chicken match, see this baked Caesar chicken for a different sauce idea.
how to store Baked Cajun Chicken Thighs
Cool the chicken to room temperature for no more than two hours. Put it in an airtight container and refrigerate for up to 3–4 days. To freeze, wrap tightly and store for up to 2 months. Reheat in the oven at 350°F (175°C) until warm to keep the skin crisp.
tips to make Baked Cajun Chicken Thighs
- Pat the chicken very dry for crisp skin.
- Use a meat thermometer to avoid overcooking.
- Spread the thighs so air can circulate around them in the pan.
- Let chicken rest 5 minutes after baking to lock in juices.
variation (if any)
- Make it milder by using half the Cajun seasoning and adding smoked paprika.
- Add a touch of brown sugar to the spice mix for a sweet glaze.
- Use boneless thighs; reduce bake time to 20–25 minutes.
FAQs
Q: Can I use boneless chicken thighs?
A: Yes. Boneless thighs cook faster. Check after 20 minutes.
Q: Can I make this spicy?
A: Yes. Add extra Cajun seasoning or a pinch of cayenne.
Q: Can I bake at a lower temperature?
A: You can bake at 400°F but the skin may be less crispy. Increase time and watch the temperature.
Q: Do I need to flip the thighs while baking?
A: No. Bake skin-side up so the skin stays crispy.
Conclusion
For a tested, bold-flavored baked chicken, this dish works well for many meals. For another take on juicy baked chicken, see this recipe for Juicy Baked Cajun Chicken Thighs!
Baked Cajun Chicken Thighs
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a small bowl, combine Cajun seasoning, garlic powder, onion powder, salt, and pepper.
- Pat the chicken thighs dry with a paper towel and place them in a baking dish.
- Rub the olive oil over the thighs, then sprinkle the spice mixture evenly on both sides.
- Arrange the chicken thighs skin-side up in the baking dish.
- Bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
- Let rest for 5 minutes before serving.