Cajun Chicken Thighs With Charred Edges

Make Cajun chicken thighs with charred edges. This recipe is budget-friendly and great for meal prep.

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Prep Time 15

Cook Time 30

Marinate 2

Total Time 2 45

Servings: 8 thighs

Course: Dinner

Cuisine: Cajun

2 lbs bone-in skin-on chicken thighs about 8 thighs
2 teaspoons paprika
2 teaspoons onion powder
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon cayenne pepper adjust to taste or add some crushed red pepper for extra heat
2 teaspoons kosher salt
¼ teaspoon freshly ground pepper
1 tablespoon honey
1 tablespoon whole grain mustard
2 tablespoons lemon juice from about 1 lemon
¼ cup olive oil
sliced green onions for garnish, optional

In a large bowl, combine the paprika, onion powder, thyme, oregano, cayenne, salt, pepper, honey, mustard, and lemon juice. Reserve the juiced lemon. Whisk in the olive oil.
Place the chicken thighs in the bowl and turn to coat thoroughly. Marinate in the refrigerator for 2 hours or up to 2 days, or 30 minutes to an hour at room temperature.
Transfer the chicken thighs to a large baking sheet and add the squeezed lemon halves to the pan.
Bake at 425 F for 25-30 minutes, until the chicken is cooked through and the skin is browned and crispy. If the chicken starts to get too dark before it's fully cooked, cover it loosely with a sheet of foil.

Garnish with sliced green onions if desired.

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