Batch Cajun Chicken Thighs
This recipe creates a delicious chicken component to any rice dish. Chicken thighs marinated, seasoned with Cajun seasoning, and sauteed and baked. It serves as a base for many dishes that call for seasoned chicken thighs.
Next, portion the chicken thighs in batches, seal them, and freeze until needed. When you prepare the meal it will be used with, you can pan-sear the thighs to get a delicious crust on the outside, then add to the meal or dish you are making.
- 6 lb Chicken Thighs (Boneless, Skinless)
- 2 tbsp Cajun Seasoning (Your Favorite or Recipe Below)
- 2 tbsp Garlic (Minced)
- .25 cup Soy Sauce
- 6 oz Pineapple Juice
- 1 cup Orange Juice
- .5 cup Avocado Oil
- 1 cup Onion (Sliced, yellow or white)
- 1 cup Green Peppers (Sliced)
- .5 cup Butter (Unsalted)
- .25 cup Avocado Oil
- .25 cup Cajun Seasoning
Day 1
Wash the thighs with the vinegar wash. Drain and discard the liquid.
Place all marinade ingredients and chicken into a large 2.5-gallon ziplock bag.
Marinate overnight or for 24 hours.
Day 2
Preheat oven to 350.
Line 2 half-sheet pans with parchment paper or aluminum foil.
In one plan, remove the chicken from the marinade bag, and discard the marinade and bag.
Sprinkle your favorite cajun seasoning on both sides of the chicken.
In a cast-iron pan, add 2 tablespoons of butter, and heat the pan on high heat. When the butter starts to smoke, add the chicken and brown chicken on both sides.
As they are browned, remove them from the pan and place them on the 2nd hotel pan.
When all the chicken is browned and on the 2nd pan, place the chicken in the preheated oven.
Bake at 350 F until chicken is 170 F in the thickest part. (about 30 minutes)
Remove from oven, and let cool.
Portion 4 thighs into each vacuum seal bag and seal, then freeze.
When you are ready to use these pieces of chicken, thaw the night before and then saute the thighs in a pan with light oil before serving in the dish.
Use in rice dishes and creamy pasta dishes.
