This past year, my mom gave me two cast iron skillets that were my dad’s. I actually think they were my grandmother’s, that my dad eventually got. My mom thinks they were a gift when they got married. Regardless, I have them now and I’ve restored them and I’m using them more and more. One of my favorite things to make are chicken thighs. It’s in the technique and also the Cajun spices. Cast Iron Skillet Cajun Chicken Thighs are so simple and so delicious.
Chicken thighs are definitely my family’s favorite, and wings. Breasts… not so much. Although I do feel there is a time and place for chicken breasts, just not here, this way in the skillet. Try these orange glazed chicken breasts the next time you have some breasts to use up.
The technique I mentioned is simply preheating the skillet in the oven for 30 minutes. Just put it in the oven, then turn on the heat. After 30 minutes, it’s good and hot, but more importantly, it’s evenly heated. This makes for a perfect sear on the stove top. Cast iron pans don’t always heat up evenly, this ensures a perfect sear.
I love Cajun spices and have a favorite local blend. Use your favorite, or make your own. A word of caution regarding salt. My blend has NO SALT and thus I salt the chicken liberally. If your blend has salt, adjust accordingly. Without salt, even with the flavor and heat of the Cajun spices, the chicken will be bland, just sayin’.
Cast Iron Skillet Cajun Chicken Thighs are easy and delicious. The pan drippings make a great sauce on their own, drizzled over the chicken or rice. This is definitely a winner, winner, chicken dinner!
Cast Iron Skillet Cajun Chicken Thighs
- 6 chicken thighs, bone-in, skin-on
- 2 tablespoons Cajun spice mix (or Creole)
- Kosher salt and freshly cracked black pepper
- 1 tablespoon canola or olive oil
- Place a large cast iron skillet in oven. Turn heat on and set to 450°. Let skillet heat in oven for 30 minutes.
- Pat chicken thighs dry with paper towel. Season each side with salt and pepper. Sprinkle Cajun mix on bottom of thigh first, then flip and evenly coat the top, rubbing gently into skin. Turn oven down to 400°.
- Place preheated skillet on stove top over medium heat. Add the oil and swirl over bottom. Add the chicken thighs, skin side down, to the pan and sear until brown, almost black, about 4 - 6 minutes. Turn thighs and brown other side for 2 - 4 more minutes.
- Place skillet back in 400 degree oven and bake until cooked through and juices run clear, about 30 - 40 minutes, depending on size of thighs. Remove to plate, defat pan drippings, and serve with pan juices on the side or drizzled over chicken.
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