Chicken thighs are easily the most underrated protein you could possibly cook. They’re inexpensive and full of flavor. They also stay juicy, and they’re so versatile.
They’re on sale this week at Brookshire’s, so you can’t go wrong with picking up a package (or three) to feed your family for a few meals.
Chicken thighs are considered a dark meat, but to me, they don’t have the same flavor as, say, the leg. They’re a lighter dark meat, if that’s really possible.
Chicken thighs cook quickly on a grill, in a stew or soup, or in your oven.
This recipe practically bursts with Creole flavor. Cook the chicken with the skin on; it will seal in the juices and flavor. I love the white pepper in this recipe. You can really taste the latent heat after you take a big bite!
Creole Chicken Thighs
2 1/2 to 3 lbs chicken thighs (about 5 to 6 pieces)
2 tsp Creole or Cajun spice, like Tony Chachere’s
2 tsp onion powder
1/2 tsp dried oregano
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp chicken bouillon powder
Preheat oven to 475° F.
Rinse chicken thighs, and pat dry with paper towels. In a small bowl, combine the spices and mix well.
Sprinkle both sides of each chicken thigh with a generous amount of the spice mixture, and gently rub into the skin. Place chicken thighs on a baking sheet. If you wish, place them in the refrigerator overnight; it is not necessary to cover them.
Bake chicken thighs in preheated oven starting at 475° F for the first 20 minutes, and then reduce the temperature to 400° F.
Bake until the skin is crispy, the thighs are no longer pink at the bone and the juices run clear, about 30 minutes or until chicken is 165° F internally.
Serves 5 to 6
Nutritional Information: Calories Per Serving: 438, Calories from Fat: 152, Fat: 17 g (5 g Saturated Fat), Cholesterol: 202 mg, Sodium: 558 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 0 g, Protein: 66 g.
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