Juicy baked Cajun chicken thighs and drumsticks coated in a homemade Cajun wet rub with paprika, cayenne, herbs, brown sugar, and red wine vinegar. Baking the chicken on a wire rack helps it brown beautifully while keeping the meat tender and juicy.
Ingredients
900g(2lb)Bone-in skin-on chicken thighs and/or drumsticks about 6 piece
Cajun seasoning substitutes (If you don't have Cajun seasoning)
1tbspOnion powder
1tspGarlic powder
1tspPaprika
½tspCayenne pepper
½tspDried thyme
½tspDried oregano
1tspSalt
½tspBlack pepper
Instructions
Prepare the chicken – Preheat the oven to 400°F / 200°C / Gas 6. Place a wire rack over a rimmed baking sheet and lightly grease the rack. Pat the chicken pieces dry with paper towels.
Make the Cajun wet rub – In a large bowl, combine the olive oil, Cajun seasoning, red wine vinegar, and brown sugar. Mix until you have a well-combined wet spice rub.
3 tbsp Cajun seasoning , 2 tbsp Olive oil, 1 tbsp Red wine vinegar, 1 tbsp Brown sugar
Marinate – Add the chicken and toss well, rubbing the Cajun mixture all over each piece and under any loose edges of skin. Let the chicken marinate for 30 minutes. If marinating for longer, cover and refrigerate, then bring it out while the oven preheats.
900 g Bone-in skin-on chicken thighs and/or drumsticks
Arrange – Place the chicken skin-side up on the prepared wire rack, leaving some space between the pieces. Spoon or brush any remaining wet rub from the bowl over the chicken.
Bake – Bake for 35 to 45 minutes, depending on the size of the chicken pieces, until deeply browned and cooked through. The internal temperature in the thickest part should reach at least 165°F / 74°C, without the thermometer touching the bone.
Rest and serve – Remove from the oven and let the chicken rest for 5 minutes before serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you