Blackened Creole Chicken (Cactus Club Copycat)
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 chicken recipe is almost identical to the restaurant version!
Servings: 4 Servings
Calories: 731kcal
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 tsp Granulated garlic, 1 ½ tsp Granulated onion, 1 ½ tsp Smoked paprika, 1 ½ tsp Dried thyme, 1 ½ tsp Brown sugar, 1 tsp Cayenne pepper, 1 tsp 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 tbsp 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.
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.
Nutrition
Calories: 731kcal | Carbohydrates: 9g | Protein: 38g | Fat: 61g | Saturated Fat: 25g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 1052mg | Potassium: 630mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1490IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 3mg
