Blackened Chicken Thigh with Chimichurri Sauce

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides a similar flavor profile with a higher smoke point.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor, while white vinegar is more economical.

In a pan melt some butter over medium-high heat.

Add the spices for blackened seasoning - Onion Powder, Garlic Powder, Salt, Pepper, Smoked Paprika, Ground Cumin, Dried Thyme, and Brown Sugar. Stir well and cook for 30-seconds.

Add some olive oil and cook for a few more minutes stirring frequently. When it starts clubbing together and you see bubbles, take it off the heat and keep it aside.

Coat Chicken Thighs with blackened Spice Mix. Use a silicone basting brush to coat chicken thighs with the blackened spice mix.

Take a separate skillet and preheat it for a few minutes over high heat. Add olive oil and once the oil gets smoky add chicken thighs (skin side down). Reduce the heat to medium-low. Cook on medium-low until it gets browned and finally blackens, usually taking 4-7 minutes depending on the size of your chicken thigh. Flip over and cook the other side as well.

Check the internal temperature of the chicken with an instant-read thermometer. If it reads 165°F at the center of the chicken then it's thoroughly cooked. If not, cook for some more time.

When your chicken thighs have blackened on both sides, take them out on a plate and serve with homemade chimichurri sauce or any other sauce that you like. Squeeze some freshly squeezed lime juice for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens