Crackling Cajun Chicken Thighs (Keto + Whole30)
Published Oct 15, 2020 Updated Jul 11, 2023
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Are you in need for a busy weeknight dinner idea? If so, I got you covered with my brand new Crackling Cajun Chicken Thighs. These are not only super quick to whip up, but they’re also Keto, Paleo and Whole30. Try serving them with my Cauliflower Mash or my Tomato Cucumber Salad and you will have the perfect meal!
Ingredients for these Crackling Cajun Chicken Thighs:
- Chicken thighs
- Avocado oil
- Paprika
- Garlic powder
- Black pepper
- Salt
- Onion powder
- Dried oregano
- Cayenne pepper
- Dried thyme
How to make:
Heat the oven to 425F. Mix the Cajun seasoning together in a small jar and make sure completely combined. Sprinkle this seasoning all over the top of the chicken thighs, front and back.
In a large cast iron skillet, heat the avocado oil over medium-high heat. When the oil is hot, but not smoking, arrange the chicken thighs in the skillet, skin-side down. Cook for 7-8 minutes, or until the skin is well browned, moving the thighs from time to time to make sure they are browning evenly. Do not turn them over though, keep them skin down to get that nice crisp.
Move the skillet to the oven and continue cooking, skin-side down, for another 15 minutes. Turn them over and continue cooking for 5 minutes longer. To test for doneness, insert a food thermometer into the thickest part of a thigh. The temperature should be 165F.
Tips for these Crackling Cajun Chicken Thighs:
- When cooking the chicken thighs, place a splatter screen on top of the skillet. This will help keep your stove clean and prevent grease splatter.
- A cast iron skillet will make all the difference when getting the perfect crispy skin. I love the Lodge Cast Iron Skillet that is only $19 on Amazon.
- Make sure the pan is hot enough before adding the chicken thighs skin side down. If you don’t get that sizzle sound when placing the chicken thighs in the grease, it isn’t hot enough. Allow the pan to heat a little longer.
- Avocado oil is the best oil to use when getting the perfect crispy chicken thigh. This oil has a high smoke point and will deliver when cooking at a higher temperature.
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Cajun Chicken Thighs
Ingredients
- 6 chicken thighs
- 2 tablespoons Avocado oil
Cajun Seasoning (Makes around 3/4 cup)
- 2 1/2 tablespoons paprika
- 1 1/2 tablespoons garlic powder
- 1/2 tablespoons black pepper
- 1 tablespoons salt
- 1 1/2 tablespoons onion powder
- 1 tablespoons dried oregano
- 1/2 tablespoons cayenne pepper
- 1/2 tablespoons dried thyme
Instructions
- Heat the oven to 425F. Mix the Cajun seasoning together in a small jar and make sure completely combined. Sprinkle this seasoning all over the top of the chicken thighs, front and back. If you have any seasoning leftover, store in a jar with a lid.
- In a large cast iron skillet, heat the avocado oil over medium-high heat. When the oil is hot, but not smoking, arrange the chicken thighs in the skillet, skin-side down. Cook for 7-8 minutes, or until the skin is well browned, moving the thighs from time to time to make sure they are browning evenly. Do not turn them over though, keep them skin down to get that nice crisp.
- Transfer the skillet to the oven and continue cooking, skin-side down, for another 10 minutes. Turn them over and continue cooking for 7 minutes longer.
- To test for doneness, insert a food thermometer into the thickest part of a thigh. The temperature should be 165F.
Serve with
Notes
- Make sure to adjust heat on the stovetop as needing so the skin doesn't burn. You want it to be crispy, but not burnt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this today for dinner. Super easy and so so good! Will be making this again!
So happy to hear this. Thank you so much
Great share.
These were so delicious!! My husband got them cooking for me, and when I walked in the door it smelled amazing! I had leftovers for lunch, and we will definitely be adding these in the regular rotation! Thanks, yet again, for another awesome recipe!