Voodoo Child Chicken
Ignite your taste buds with the bold and zesty flavors of Voodoo Child Chicken! This recipe takes juicy, bone-in, skin-on chicken thighs and transforms them into a sizzling masterpiece with a smoky, tangy marinade infused with Cajun seasoning, smoked paprika, cayenne pepper, and a hint of honey for balance. After marinating to perfection, the chicken is seared until golden and crispy, then oven-roasted to ensure tender, flavorful meat that practically falls off the bone. Fresh thyme, lime juice, and minced garlic add layers of aromatic charm, while a garnish of green onions and optional chili flakes brings a vibrant finish. Perfect for weeknight dinners or entertaining, serve this spicy, soulful dish with rice, roasted veggies, or a crisp salad for an unforgettable meal.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 3 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1.5 tablespoons honey
- 3 pieces garlic cloves (minced)
- 2 teaspoons fresh thyme (leaves only)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 pieces green onions (sliced, for garnish)
- 0.5 teaspoon red chili flakes (optional, for extra heat)
Instructions
In a large mixing bowl, whisk together olive oil, lime juice, Cajun seasoning, smoked paprika, cayenne pepper, honey, minced garlic, fresh thyme, kosher salt, and black pepper to create the marinade.
Add the chicken thighs to the bowl, ensuring they are thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Preheat your oven to 400°F (200°C).
Heat a large, oven-safe skillet over medium-high heat and melt the unsalted butter. Once the butter is sizzling, add the marinated chicken thighs skin-side down.
Sear the chicken for 4-5 minutes without moving, until the skin is golden and crispy. Flip the chicken and cook for another 3 minutes on the other side.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Carefully remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish the chicken with sliced green onions and a pinch of red chili flakes, if desired. Serve hot with your choice of sides, such as rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 482 mg | 21% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 7.1 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 397 mg | 8% | |
*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.
