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Cajun Baked Chicken
Do you love Cajun seasonings? If so, you are in for a treat as Cajun Chicken is off-the-charts and out-of-the-world good.
Cajun seasoning is good on chicken, especially when we have Cajun-marinated baked chicken. Just look at the pictures, aren’t they delicious and mouthwatering?
Imagine juicy, moist chicken thighs meat with perfect char on the skin, with the heat and flavors from the Cajun seasonings. This Cajun Chicken recipe is so bomb and delicious!
Other Recipes You Might Like
- Dry Rub Baked Chicken
- Cajun Shrimp Pasta
- Grilled Honey Cajun Shrimp
- Honey Lime Chicken
- Chipotle Lime Chicken
How Do You Cook Cajun Chicken?
Cajun Chicken is so easy to make and you can make it in a jiffy. The active time is 10 minutes as the chicken is baked in the oven.
First you need to make the Cajun marinade with the following ingredients:
- Unsalted Butter, melted.
- Cajun Seasonings. I used McCormick Gourmet Cajun Seasonings.
- Honey
- Salt
- Cayenne Pepper
After that, you marinate the chicken with the Cajun mixture above and baked the chicken in the oven. Voila, and you have the best baked chicken dinner ever!
Cajun Chicken Breast Vs. Cajun Chicken Thigh
When it comes to baked chicken, I always choose chicken thighs over chicken breasts. Chicken thighs are moist and tender and perfect for oven baking.
While you can use bone-in chicken thighs, or boneless and skinless chicken thighs, I am going to let you know that the best is deboned chicken thighs, with skin on.
If you love chicken breasts, you can certainly use breasts for Cajun Chicken Breasts.
How to Debone Chicken Thighs?
How do you debone chicken thighs? I have a tutorial post and video to show you how to debone bone-in and skin-on chicken thighs. Please check it out.
Trust me, this is the best for baked chicken, as the chicken meat is moist, tender and juicy, and you have the nicely charred skin on. Heavenly!
What Temperature to Bake Chicken Thighs in the Oven?
400F is the perfect temperature to bake chicken thighs. Since we have deboned the chicken, it’s easier to cook and will take a shorter time of 20-25 minutes. The length of time depends on how big your chicken thighs are.
How Many Calories per Serving?
This recipe is only 522 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Cajun Chicken
Ingredients
- 2 lbs. (1kg) chicken skin-on, bone-in chicken thighs
- 4 tablepoons unsalted butter (melted)
- 1 tablespoon Cajun Seasonings (McCormick Gourmet Cajun Seasonings)
- 1 tablespoon honey
- 1 teaspoon salt
- 3 dashes cayenne pepper
Instructions
- Debone the chicken thighs, but leave the skin on. Please follow the step-by-step to debone chicken thighs.
- In a small bowl, add the melted butter, Cajun Seasonings, honey, salt and cayenne pepper together. Stir to mix well.
- Add the chicken and Cajun butter mixture together. Marinate the chicken for 30 minutes.
- Preheat oven to 400°F (207°C). Transfer the Cajun-marinated chicken to a baking dish. Bake for 20-25 minutes, or until the chicken is cooked through, and the skin starts to brown. Broil the skin for 10 seconds, or so, until they are nicely charred.
- Transfer the chicken and the Cajun chicken sauce in the baking dish to a serving platter. Spoon the sauce over the chicken. Slice the chicken into pieces and serve immediately.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I want to make this bit there is no measurement for the mixture. Could you help me with that?
The recipe is at the bottom of the page in the recipe card.
Can I leave the bone in, instead of removing it ?
Yes you can but boneless is so much better.
This has become one of my go to recipes, so good and easy to make! Thank you for sharing
Thanks!
In step 5. of the cooking instructions there’s a picture which shows a few specks of green herbs. Curious, what fresh green herb pairs well with this dish — chopped parsley, chopped coriander (cilantro), thyme, tarragon, something else? I didn’t see an herb listed in the recipe ingredients. Thanks!
It’s chopped parsley.
Excellent. Thx! BTW, 5 Stars for this recipe for it’s simplicity and exceptional taste profile! Thanks again for sharing.
Hi Rob, thanks for trying this cajun chicken recipe. Do try out more of my recipes, they are all good: https://rasamalaysia.com/recipe-index-gallery/
This looks amazing! I can’t wait to try it! Thanks for posting!
Hi Dianna, yes this cajun chicken is absolutely delicious, you will love it.
Hi! I tried this recipe and my family loves it!!! Definitely a keeper.
Thanks Elizabeth I am so happy you tried my cajun chicken recipe. Yes, so good and easy. :)
Oh 5 stars! Great post! This looks and sounds delicious! Thanks for sharing such a great informative post. It’s really helpful and amazing so keep it up! All the best.
Is this hot or spicy
It’s mildly spicy.
This looks and sounds incredible. I love your blog especially around the holidays and was sad to feel that the cultural context of this dish was just kind of swept under the rug.
Areesha – I have no idea what you meant by the cultural context of Cajun chicken. Is there a cultural context for this recipe? I am not aware of it. I didn’t sweep it under the rug I just don’t know what do you mean by the cultural context???
Your receipe does not state how much of each spice.
Hi Terrie, yes, please scroll down to the recipe card, with nutrition label. It stated clearly every ingredient.
As an old professional French chef/patron, the marinating time is not indicated, and I would add some lemon juice to the marinade. (even a little yoghurt won’t hurt -the chicken will become even more tender and juicy) I put each chicken in a plastic bag, seal it and let it marinate for 3 (three) days yes! In 25 years I have not yet killed anyone. Then I roast the chicken, or freeze it for later use.
Hi Kermit, thanks for your comment. Yes, I did say that “Marinate the chicken for 30 minutes” in the recipe section. I don’t think yoghurt belongs in this recipe. It’s very tender and juicy as is, if you can tell from the pictures. No lemon juice in the marinade as I wanted to bring out the cajun flavor and not let the lemon juice camouflages the cajun seasonings. Lemon juice can be squeezed on top of the chicken for serving, if you like.