These cajun seasoned baked chicken thighs are juicy on the inside and crisp on the outside. Perfect for a simple weeknight meal!
We eat a lot of chicken for dinner; mainly because we try to eat on the healthier side. Most of the time we eat boneless chicken breasts, turkey, whole or ground chicken, but baked thighs like this cajun flavor are a great option too.
Also, chicken thighs are usually less expensive which is helpful during times of inflation when everything else is so expensive!
There are so many flavor combinations too and some of my personal favorites are Rosemary and Lemon Roasted Chicken Thighs, Baked Deviled Chicken Thighs and Pesto Chicken Thighs with Tomatoes and Olives.
You'll love these Cajun Chicken Thighs because they're so flavorful and juicy! They're simple to make, serves four people, is ready in an hour and only has three ingredients.
Equipment
Ingredients Needed
For this recipe you'll need the following ingredients:
Melted Butter: I opted for salted butter, but you can use any other oil instead.
Chicken Thighs: We use bone-in, skin-on thighs and leave the skin on when cooking so it gets a crispy crust. However, you can use skinless chicken thighs, boneless thighs or boneless breasts in this recipe.
Watch your cooking time as boneless chicken will cook faster than pieces with the bone. As long as the chicken reaches an internal temperature of 170 degrees F, it will be cooked.
Cajun Seasoning: Cajun seasoning can be found already prepared in the spice aisle of your grocery store; which makes this dish economical. If you can't find it, there are 9 herbs and spices needed to make homemade cajun seasoning.
How do you make Cajun Chicken Thighs?
Start by preheating the oven to 375 degrees F; then add the chicken thighs to the baking dish (skin side up).
Combine the melted butter and cajun seasoning in a small bowl, mix; then baste the top of the chicken with the mixture using a pastry brush.
Cook 50-60 minutes until the crisp is crispy and golden brown and the internal temperature has reached 170 degrees F.
Serving Suggestions
Since cajun seasoning has a spicy flavor, these vegetable and side dishes would go well with these chicken thighs:
Sides: Sea Salt Smashed Potatoes, Spinach Risotto or Parmesan and Rosemary Whipped Potatoes
Vegetables: Cheesy Cauliflower Casserole, Garlic and Herb Creamed Corn or Roasted Broccoli with Garlic
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Baked Cajun Chicken Thighs
Ingredients
- 4- (6-ounce) bone-in, skin-on chicken thighs
- 4 tablespoons melted butter
- 1 tablespoon cajun seasoning
Instructions
- Start by preheating the oven to 375 degrees F; then add the chicken thighs to the baking dish (skin side up).
- Combine the melted butter and cajun seasoning in a small bowl, mix; then baste the top of the chicken with the mixture using a pastry brush.
- Cook 50-60 minutes until the crisp is crispy and golden brown and the internal temperature has reached 170 degrees F.
Dr. Therese Botz says
The Baked Cajun Chicken Thighs were excellent, with crispy skin and moist on the inside. They were easy to reheat in an air fryer which made the skin even more delicious.
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe!
Gail Wright says
Why don't recipies tell you whether or not to cook with foil or top on or without? I find if I cook without, food gets overcooked and dry. In thus case which is best? Thank you.
Carrie's Experimental Kitchen says
Generally, if a recipe doesn't state to cover with foil, you should cook uncovered. You may want to verify that your oven is calibrated to the correct temperature by leaving an oven thermometer inside when you cook to determine if it is indeed the temperature it's supposed to be. Another reason for dry food is cooking too long. Chicken thighs should be cooked to an internal temperature of 170 degrees F (though I err on the side of caution and cook mine to 180 degrees F) If you leave the skin on these chicken thighs, that also helps to keep in the moisture. If you feel the chicken is still too dry, you can certainly add a bit of liquid to the bottom of the pan (1/4 cup) and cover with foil to cook; though the skin will not be crispy. I hope that helps!