Whole30 + Keto Cajun Chicken Thighs Recipe – mildly spiced Louisiana style chicken thighs seared crispy. 30 minute dinner! Paleo, gluten free, grain free, dairy free, sugar free, clean eating.
If you’re looking for a way to jazz up some chicken thighs, you’ve come to the right place.
These whole30 + keto cajun chicken thighs bring the flavor, and are ready in 30 minutes!
How To Make Whole30 + Keto Cajun Chicken Thighs
This recipe is so super simple to make. You season the thighs on both sides with my homemade cajun seasoning. Which I love because it is all clean ingredients and whole30 compliant.
Like all of my chicken recipes, this gets a great crust thanks to the cast iron skillet. After it’s seared, I finish cooking it in the oven. Ready in under 30 minutes!
I use chicken thighs that I’ve broken down from whole ButcherBox chickens. My favorite is bone-in skin on chicken thighs because they’re so darn tasty! And have a great fat macro for keto.
If you don’t have thighs on hand, you can swap in chicken breasts as well!
Watch How to Make Whole30 + Keto Cajun Chicken Thighs
Whole30 + Keto Cajun Chicken Thighs
Prep Time: 5 minutes- Cook Time: 25 minutes
- Total Time: 30 minutes
Yield: 4 1x
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Pin RecipeIngredients
(8) 4-oz chicken thighs (I get my chicken thighs from ButcherBox, which I highly recommend!)
1.5 tablespoons cajun seasoning
2 tablespoons avocado oil
Instructions
Heat your cast iron skillet over medium heat for 5 minutes. Preheat your oven to 350ºF.
Pat your chicken thighs dry with a paper towel. Season both sides with the cajun seasoning.
When your skillet is warm, add in the avocado oil.
Sear the chicken thighs skin side DOWN for 3-4 minutes, until crispy and golden. Flip, and transfer to the oven to finish cooking until the thighs have an internal temperature of 165ºF, about 10-15 minutes.
Rest for 5 minutes before serving. Serve warm.
Leftovers will keep in an airtight container for 5 days.
Notes
Keep an eye on the heat of your cast iron skillet. You don’t want it to get too hot or it will burn the spices. Keep it over a gentle, medium heat.
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Patricia Brooks says
July 11, 2019 at 10:16 amCan you make this without skin thighs. And would there be a difference in fat content. That is high fat. I’m wondering though if it’s the skin. thanks as always a simple delicious dish
★★★★★
Natalie says
July 15, 2019 at 12:18 pmAbsolutely! You can remove the skins. If you want to keep it super lean, you can use chicken breasts as well.