This blackened creole chicken recipe is a copycat version of the infamous Cactus Club Cafe dish you know and love. With flavorful, juicy chicken and the most savory, delicious butter topping, this easy blackened chicken recipe is almost identical to the restaurant version!
Jump to:
Why You'll Love This Recipe
- Almost identical to the original: Many copycat recipes come close but are still slightly different than the restaurant version. This chicken, however, is almost identical to the Cactus Club version. Skip the wait or making reservations, because you can now have Cactus Club at home!
- Pantry staples: The spice rub for the chicken and butter is made with simple pantry staples. You likely already have the seasoning ingredients on hand at home, so you do not need to make any special trips to the store. You can use homemade blackening seasoning to make these blackened chicken tacos, too.
- No marinating needed: While this chicken gets better as it sits, you can cook the chicken thighs right after seasoning them. You will not miss out on the flavor, and can enjoy this recipe any day of the week!
Ingredient Notes
- Skin-on chicken thighs: The original Cactus Club recipe uses a skin-on chicken breast. Chicken thighs are more forgiving, and do not dry out as fast as chicken breasts. You may not find boneless, skin-on chicken thighs in the grocery store. You can buy bone-in chicken thighs, and cut the bone out before marinating.
- Salted butter: One of the key parts of this recipe is the savory butter. Salted butter adds another layer of flavor to the chicken.
- Granulated garlic: Granulated garlic is different from garlic powder because of its texture. Granulated garlic has more distinct granules, making it slightly more aromatic than garlic powder.
- Brown sugar: Helps caramelize the chicken skin, and also balances out the saltiness of the butter.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Chicken thighs: If you want to stay true to the restaurant version of this recipe, you can use skin-on chicken breasts. Whether you use chicken thighs or chicken breasts, boneless and skin-on is the way to go. Boneless skinless chicken breasts will not give you the same restaurant-quality result.
- Salted butter: Unsalted butter will work in place of salted butter. You may need to add more salt to the butter mixture if using unsalted butter.
- Worcestershire sauce: Substitute with a smaller amount of soy sauce.
- Smoked paprika: Plain or hot paprika can be used instead.
- Granulated garlic & onion: Onion powder and garlic powder can be used.
Variations
- Different cooking methods: These chicken thighs can be cooked in the oven, air fryer, or a BBQ.
- More spice: Add a heavy dash of cayenne into the dry rub if you'd like a spicier version of this recipe. You can also add some black pepper or white pepper for a different layer of heat.
- Shortcut: Substitute the homemade dry spice rub with store-bought cajun seasoning mixes for a shortcut version of this recipe.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Pat the chicken dry: Using a paper towel, pat the surface of the chicken thighs dry to get rid of extra moisture.
Soften butter: Remove the butter from the fridge 20-30 minutes before cooking.
Mix the dry spice mix in a small mixing bowl. Divide the rub into two equal portions. [photo 1]
Place chicken, Worcestershire sauce, and lemon juice in a medium bowl. Combine marinade ingredients, and toss the chicken thighs so they are completely coated. Sprinkle in half of the dry rub, and toss again so that all the chicken thighs have a coating of blackening seasoning. [photo 2]
In another small bowl, add the softened butter and remaining spice rub. Mix until the butter and spices are completely mixed together. Set aside at room temperature until you are ready to use. [photo 3]
Heat a large cast iron skillet over medium-high heat, with a thin layer of high smoke-point oil. Once the oil has started to shimmer, place the chicken thighs in a single layer in the hot skillet with the skin side down. Turn the heat down to medium. [photo 4]
Let the skin sear in the skillet until it naturally lifts off from the skillet, and has become golden brown and crispy. This should take 5-7 minutes. Flip the chicken pieces to finish cooking on the other side. The chicken should have an internal temperature of 165°F on a meat thermometer or instant-read thermometer.
The best way to serve the chicken is with a small spoon of the creole butter and your favorite side!
Expert Tips
High smoke-point oil: Oils like canola oil, vegetable oil, peanut oil, or avocado oil are good choices for cooking at higher temperatures. Avoid using olive oil for this recipe, as it can burn and may taste rancid.
Monitor the heat: The sugar in the blackened seasoning can burn easily if the heat is too high. You want the chicken skin to be crispy, but not burnt. If the chicken skin is burning, turn the heat down.
Finish in the oven: If your chicken thighs are thicker or you want to avoid extra splattering on your stove, you can finish the chicken in the oven. Sear the skin, turn the chicken, and transfer the cast-iron skillet to a preheated oven at 400°F to finish cooking.
Make Ahead & Storage
- The blackened creole butter can be made up to 1 week in advance.
- Store the premade butter in a sealed container in the fridge. Remove from the fridge 30 minutes before serving.
- The chicken can be marinated up to 24 hours in advance. Keep the seasoned chicken covered in an airtight container or a large ziplock bag, and refrigerate until you are ready to cook.
- Store leftover butter and cooked chicken in separate airtight containers in the fridge.
Serving Suggestions
- Salads: This chicken is the perfect accompaniment to a side salad, like this Cactus Club avocado kale salad, dill pickle potato salad, grilled corn and avocado salad, or a classic steakhouse wedge salad.
- Potatoes: This chicken is served with mashed potatoes in the restaurant. For other potato dishes, try this chicken with homemade smashed potatoes, garlic butter potatoes, or air fryer hasselback potatoes. Other delicious copycat recipes, mashed potato spring rolls, The Keg twice-baked potatoes, or earl's warm potato salad, are great options too!
- Vegetables: Round out this luscious chicken with your favorite veggie sides. Some of my favorites include sweet and spicy brussels sprouts, roasted hot honey carrots, or chipotle brussels sprouts.
Recipe FAQs
I do not recommend freezing leftovers from this recipe. One of the key elements of this recipe is the crisp chicken skin, which you will lose when frozen. The chicken skin may become rubbery when reheated, which is not ideal.
Your chicken may be too salty because of adding too much additional salt to the recipe. The marinade and butter have a good amount of salt, so add extra salt sparingly.
Didn't Find the Answer You're Looking For?
Ask AI to answer based on this specific recipe:
More Copycat Recipes
If You Try One of Our Recipes
Let us know how it was by rating and commenting! Follow us on our socials on Instagram, Pinterest and Facebook, tag us in your creations, and be sure to try more of our copycat recipe favorites!
Blackened Creole Chicken (Cactus Club Copycat)
Equipment
Ingredients
- 2 lbs Chicken thighs - boneless, skin-on
- 2 tablespoon Worcestershire sauce
- 1 Lemon - juiced
Blackening Spice Rub
- 1 ½ teaspoon Granulated garlic
- 1 ½ teaspoon Granulated onion
- 1 ½ teaspoon Smoked paprika
- 1 ½ teaspoon Dried thyme
- 1 ½ teaspoon Brown sugar
- 1 teaspoon Cayenne pepper
- 1 teaspoon Kosher salt
- ½ cup Salted butter - softened, 1 stick
Instructions
- Mix the dry spice rub in a small mixing bowl. Divide the rub into two equal portions.1 ½ teaspoon Granulated garlic, 1 ½ teaspoon Granulated onion, 1 ½ teaspoon Smoked paprika, 1 ½ teaspoon Dried thyme, 1 ½ teaspoon Brown sugar, 1 teaspoon Cayenne pepper, 1 teaspoon Kosher salt
- Add the dried chicken thighs, Worcestershire sauce, and lemon juice to a medium bowl. Toss the chicken thighs so they are completely coated. Sprinkle in half of the dry rub, and toss again so that all the chicken thighs have a coating of blackening seasoning.2 lbs Chicken thighs, 2 tablespoon Worcestershire sauce, 1 Lemon
- In another small bowl, add the softened butter and remaining spice rub. Mix until the butter and spices are completely mixed together. Set aside at room temperature until you are ready to use.½ cup Salted butter
- Heat a large cast iron skillet over medium-high heat, with a thin layer of high smoke-point oil. Once the oil has started to shimmer, place the chicken thighs in the skillet with the skin side down. Turn the heat down to medium.
- Let the skin sear in the skillet until it naturally lifts off from the skillet, and has become brown and crispy. This should take 5-7 minutes. Flip the chicken to finish cooking on the other side. The chicken should read 165°F on an instant-read thermometer.
- Serve the chicken with a small spoon of the creole butter over top.
✱Recipe Notes
- High smoke-point oil: Oils like canola, vegetable, peanut, or avocado are good choices for cooking at higher temperatures. Avoid using olive oil for this recipe, as it can burn and may taste rancid.
- Monitor the heat: The sugar in the spice rub can burn easily if the heat is too high. You want the chicken skin to be crispy, but not burnt. If the chicken skin is burning, turn the heat down.
- Finish in the oven: If your chicken thighs are thicker or you want to avoid extra splattering on your stove, you can finish the chicken in the oven. Sear the skin, turn the chicken, and transfer to a 400°F oven to finish cooking.
Jill Sandman says
Absolutely excellent fairy easy and delicious
Sunena Anand says
I am so glad you liked it, Jill! 🙂
Pat says
Did it with skinless chicken breasts and it turned out phenomenal. Moist juicy . Did not use oven and used olive oil
Sunena Anand says
So glad you enjoyed it, Pat! 🙂
Amy says
I have made this a few times with both chicken thighs and breast. Your directions and tips are easily understood and the end result is perfection every time.
It is now a family favourite on regular rotation.
Happy New Year!
Sal says
Absolutely delicious and we served it on creamy mash and asparagus, CClub-style. Bravo!