You only need chicken thighs and a handful of pantry spices to make these boldly-flavored blackened chicken thighs. Made in just 30 minutes from start to finish, they’re simple to prepare and can be served in a variety of ways. Add them to wraps, sandwiches, and salads, or make them the main meal paired with an easy side dish!
If you’ve been a reader for any length of time, you know chicken thighs are practically their own food group in my house! I serve them to my family at least once a week.
From these sheet pan chicken thighs and peppers to balsamic chicken thighs, dijon chicken thighs, and chimichurri chicken thighs, there’s no shortage of ways to get creative with this staple protein.
That’s why I make them on repeat! I’m currently loving the simplicity of blackened chicken thighs because there’s no marinade to prepare or fresh herbs and veggies to chop. Simply season and cook!
Jump to:
- Why you'll love this recipe
- Ingredients needed
- Recipe variations
- Skillet tip!
- How to make blackened chicken thighs
- What to serve with blackened boneless chicken thighs
- Expert tips
- How to store, freeze, and reheat
- Frequently asked questions
- Other recipes to consider
- Blackened Chicken Thighs (Boneless)
- Hungry for more?
- 💬 Comments
Why you'll love this recipe
- Quick and easy - No marinating time, no chopping.
- Customizable - Feel free to adjust the heat level to your personal preference.
- Minimal ingredients - You only need a few common spices and some oil for the pan.
Ingredients needed
- Blackening blend - I make this from scratch using my tried-and-true recipe. I’ve used it for years in this blackened pork chop recipe and blackened cod recipe. My blend contains smoked paprika, garlic powder, onion powder, cayenne pepper, dried basil, dried oregano, dried thyme, ground black pepper, and kosher salt.
- Chicken thighs - You’ll need boneless, skinless chicken thighs. Small to medium-sized are best. Skip the extra-large ones sometimes found in grocery stores. Based on my experience, they have less flavor and a tough texture.
- Oil - Any high-heat cooking oil will do. I've been loving avocado oil lately, but extra virgin olive oil works too.
*See the recipe card below for a detailed list of ingredients and measurements.
Recipe variations
- Adjust the heat level up or down to your liking. My family isn’t big on spicy foods, so I only include a pinch of cayenne pepper in my recipe. However, you can eliminate this entirely if you want to or add a couple more pinches if you enjoy the heat!
- Blackening isn’t just for chicken thighs! You can use this same seasoning blend and cooking method on boneless chicken breasts or chicken tenders.
Skillet tip!
My 12-inch Lodge cast iron skillet is my go-to for blackening chicken, pork chops, and fish. Cast iron distributes heat evenly, can go straight from the stovetop to the oven, and maintains high temperatures better than other cookware. If you’re looking for that signature charred crust, a cast iron skillet is a must!
How to make blackened chicken thighs
Recipe rundown
- Combine the blackening blend of spices.
- Rub the seasoning onto both sides of the chicken thighs.
- Sear in a cast iron skillet.
- Transfer to the oven until cooked through.
- Serve and enjoy!
Step-by-step instructions
Step 1: Preheat your oven to 400°F. In a small bowl, mix all the blackening spices except for the salt. While you prep the chicken, heat the oil in a large cast iron skillet over medium heat.
Step 2: Season both sides of the chicken thighs with kosher salt to your liking.
Step 3: Generously coat both sides of the chicken thighs with the blackening spice blend, pressing it lightly to help it stick.
Step 3: Place the first batch of chicken thighs in a single layer in the hot skillet. Sear for 2-3 minutes per side until blackened. Transfer to a clean plate and repeat with the remaining chicken.
Step 4: Return all the seared chicken thighs to the skillet, allowing them to overlap if needed. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
Step 5: Remove from the oven and let the chicken rest for 10 minutes before serving. Enjoy!
What to serve with blackened boneless chicken thighs
Blackened chicken thighs are perfect for tacos, grain bowls, and sandwich wraps. They also make a delicious protein option for creamy Alfredo pasta. Personally, I like to keep it simple with the classic meat-and-potatoes combo. Here are a few ideas!
- Mashed Potatoes with Cottage Cheese
- Creamy American Coleslaw
- Baked Potato (no foil)
- Roasted Green Beans and Carrots
If you have any leftover blackening blend, use it to make my 15-minute cast iron skillet blackened corn!
Expert tips
- I like to let my chicken thighs come to room temperature for about 20 minutes before cooking. This helps them cook more evenly.
- Don’t be shy with the seasoning! Boneless thighs benefit from bold seasoning since they lack the crispy skin of bone-in options.
- Don’t overcrowd the skillet when searing. Allow for space between each piece of chicken and sear in batches if needed.
How to store, freeze, and reheat
- How to store - Cooked chicken thighs will stay fresh in the refrigerator for 3-4 days if stored properly in an airtight container.
- How to freeze - After the cooked chicken thighs have fully cooled down, transfer them to a plastic ziplock freezer bag and freeze flat for up to 3 months.
- How to reheat - My preferred method for reheating is in a skillet over low heat on the stovetop. I avoid reheating chicken in the microwave. I think it negatively affects the flavor and texture.
Frequently asked questions
Blackened chicken and cajun chicken share similar seasoning blends but differ in cooking methods. To develop the signature charred crust, blackening requires high-heat cooking in a cast iron skillet. Cajun chicken can be prepared in a variety of ways, ranging from grilled to baked to pan-fried.
Blackened chicken is seared in oil or butter in a very hot cast iron skillet. Grilled chicken is prepared over an open-flame grill.
While I have not tested this recipe using bone-in chicken thighs, I think bone-in would work with some modifications. You would only need to sear the skin side of the chicken and then will most likely need to increase your cooking time.
Other recipes to consider
If you tried this Blackened Chicken Thigh Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Blackened Chicken Thighs (Boneless)
You only need chicken thighs and a handful of pantry spices to make these boldly-flavored blackened chicken thighs. Made in just 30 minutes from start to finish, they’re simple to prepare and can be served in a variety of ways. Add them to wraps, sandwiches, and salads, or make them the main meal paired with an easy side dish!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 2 tablespoons cooking oil (avocado oil or extra virgin olive oil)
- Kosher salt
- 8 small boneless skinless chicken thighs (about 2 pounds)
Instructions
- Preheat your oven to 400°F.
- In a small bowl, mix all the blackening spices except for the salt.
- While you prep the chicken, heat the oil in a large cast iron skillet over medium heat.
- Season both sides of the chicken thighs with kosher salt. Season them to your liking.
- Generously coat both sides of the chicken thighs with the blackening spice blend, pressing it lightly to help it stick.
- Place the first batch of chicken thighs in a single layer in the hot skillet. Allow for space between the chicken thighs. You'll complete this step in 2-3 batches, depending on the size of your pan.
- Sear for 2-3 minutes per side until blackened. Transfer to a clean plate and repeat with the remaining chicken.
- Return all the seared chicken thighs to the skillet, allowing them to overlap if needed. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and let the chicken rest for 10 minutes before serving. Enjoy!
Notes
- My 12-inch Lodge cast iron skillet is my go-to for blackening chicken, pork chops, and fish. Cast iron distributes heat evenly, can go straight from the stovetop to the oven, and maintains high temperatures better than other cookware. If you’re looking for that signature charred crust, a cast iron skillet is a must!
- Don’t be shy with the seasoning! Boneless thighs benefit from bold seasoning since they lack the crispy skin of bone-in options.
- Cooked chicken thighs will stay fresh in the refrigerator for 3-4 days if stored properly in an airtight container.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size:
- Calories: 433
- Sugar: 0.2 g
- Sodium: 905.4 mg
- Fat: 19.5 g
- Carbohydrates: 2.6 g
- Fiber: 0.8 g
- Protein: 59.1 g
- Cholesterol: 280.1 mg
Katie says
These have amazing flavor and I love how versatile they are!