Spicy Voodoo Chicken
Ignite your taste buds with Spicy Voodoo Chicken, a flavor-packed recipe that takes succulent, crispy-skinned chicken thighs to the next level. Coated in a bold Cajun-inspired spice blend featuring smoked paprika, garlic, onion powder, and a fiery kick of cayenne pepper, this dish strikes the perfect balance of heat and sweetness thanks to a hint of brown sugar. Sear the chicken to golden perfection in a skillet before finishing it in the oven for tender, juicy meat beneath that irresistible crispy skin. With just 15 minutes of prep time and a simple one-pan method, this zesty dish is perfect for busy nights yet impressive enough for entertaining. Garnish with fresh parsley and a squeeze of lemon to brighten the flavors, and serve it alongside your favorite sides like creamy mashed potatoes or roasted veggies. Whether you're craving spice or searching for a showstopping dinner idea, Spicy Voodoo Chicken will cast its flavorful spell every time.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 tablespoon Brown sugar
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels. This will help the skin get crispy during cooking.
In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, kosher salt, and black pepper.
Rub the spice mixture generously over the chicken thighs, making sure to evenly coat both the skin and the meat.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs over and transfer the skillet to the preheated oven.
Bake the chicken for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side if desired.
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5308 mg | 231% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 10.8 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1904 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
