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Three perfectly blackened, juicy chicken thighs served on a white plate alongside fresh green vegetables and baby corn.

Best Cast Iron Blackened Chicken Thighs

A lightning-fast, incredibly flavorful recipe for blackened chicken thighs. Cooked in a smoking hot cast iron skillet for the perfect spicy crust.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless skinless chicken thighs
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1/8 tsp black pepper
  • 1/8 tsp salt increase to 1/2 tsp for best results
  • 1 tbsp high-smoke-point oil avocado or canola
  • 1 tbsp unsalted butter

Equipment

  • Cast-iron skillet
  • Tongs
  • Small mixing bowl

Method
 

  1. In a small bowl, combine the paprika, cayenne, cumin, oregano, black pepper, and salt.
  2. Pat the chicken thighs completely dry with paper towels. Season generously on both sides with the spice mixture.
  3. Place a cast iron skillet over high heat and let it get extremely hot (open your windows and turn on your vent fan!).
  4. Add the oil, followed immediately by the butter.
  5. As soon as the butter foams, lay the chicken in the skillet. Do not move them. Sear for 2 minutes.
  6. Flip the chicken thighs and sear for another 2 to 3 minutes, or until a dark crust forms and the internal temperature reaches 165°F (74°C).
  7. Remove from the skillet, let rest for 3 minutes, and serve hot.

Notes

Flavor Upgrade: For an authentic, punchier crust, add 1/2 tsp of garlic powder, 1/2 tsp of onion powder, and 1/4 tsp of dried thyme to your spice mix.