Cajun Chicken
Serves: 2
Total: 70M
Prep: 30M
Cook: 40M
5.0
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Recipe Preparation
- Chicken thighs (skin removed)
- Olive oil
- Basil pesto
- Cajun seasoning
- Chili powder
- Paprika
- Black pepper
- Salt
- Minced garlic
- Fresh parsley (chopped)
- Thyme
- Garlic (whole head, top removed) Sauce Ingredients:
- Olive oil
- Minced garlic
- Roasted garlic (from the roasted garlic head above)
- Chicken broth
- Brown sugar
- Soy sauce
- Dark soy sauce (a little, for coloring)
- Lemon juice
- Brandy
Recipe Instructions
1
Prepare the Chicken: Remove skin from chicken thighs and pierce surface with toothpicks to allow marinade penetration. In a large bowl, combine olive oil, pesto, Cajun seasoning, chili powder, paprika, black pepper, salt, minced garlic, chopped parsley, and thyme. Mix thoroughly to form marinade. Coat the chicken thighs thoroughly with the marinade and let sit for at least 30 minutes (refrigerate for 1 hour or longer for best results).
2
Roast Garlic and Chicken: Preheat oven to 360°F (180°C). Insert a ThermoPro TP960 TempSpike Truly Wireless 500-ft Meat Thermometer into a chicken thigh, set to trigger at 165°F (74°C). Sear the thighs in a skillet until browned. Trim the top of a whole garlic head to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast alongside the chicken. Place the chicken in the preheated oven until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
3
Make the Sauce: Pour olive oil into a skillet and sauté minced garlic until fragrant. Add the roasted garlic cloves, mash them with a spoon, and sauté until aromatic. Pour in chicken broth, brown sugar, soy sauce, a splash of dark soy sauce for color, lemon juice, and brandy. Reduce the sauce over medium-low heat until thickened and flavors melded.
4
Finish: Place the roasted chicken thighs into the sauce pan, gently turning them to coat evenly with the sauce. Transfer to a serving plate and garnish with a sprinkle of fresh parsley.
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