An experiment in the kitchen results in accidental triumph

New Orleans Chef Paul Prudhomme invented blackened redfish in the late 1970s. Prudhomme’s fish turned out to be so popular that, for a time, redfish were overfished, with a rumor that it could lead to extinction. It did not happen. Sometimes, popularity may not be such a good thing.

What about “blackened” chicken thighs”? Here’s my story.

In 2022 I shared a recipe for roasted chicken using a terrific, easy-to-make spice blend. That blend was so good that I tripled it, making about a cup and saving it for future use.

A month ago, I wanted to sauté some skinless, boneless organic chicken thighs and decided to use that spice blend to season them, generously coating the skinned side.

The rules had changed about rinsing chicken before cooking. The USDA now recommends using chicken straight from the package to avoid cross-contamination. This made it easy for me to season my chicken thighs since all I had to do was peel back the package wrapping and coat them with my spice blend.

I added a tablespoon of ghee (clarified butter) to my skillet, melting it over medium-high heat until hot. Then, I added the thighs, seasoned skinned side down. While they cooked, I quickly coated the unseasoned side. Double coating, bigger flavor.

When I turned those thighs over, the spice mixture was nearly black (really a very deep brown), and I thought, “I’ve ruined those thighs.”

Not wanting to waste the chicken and assuming I could cut that blackened part off, I served them. Before cutting off that blackened part, I tasted the chicken. What a surprise; the flavor was amazing. Once she sampled it, Nan said this was the best chicken she’d ever tasted. Wow!

Sometimes, accidents can turn out to be great discoveries.

For the last month, I’ve made those “blackened” chicken thighs every week, frequently pairing them with red potatoes and sautéed green beans almondine. Not once did those new thighs disappoint.

When I felt confident that others would appreciate this chicken dish, I needed to find a way to share my recipe so that my “blackened” chicken could be made in anyone’s kitchen. Here’s why I was concerned: Prudhomme used a superheated iron skillet (recommending that all smoke alarms be turned off and the kitchen exhaust fan be set on High).

Prudhomme’s redfish fillets were pretty thin, so they did not cook for long, making that high heat necessary. Chicken thighs are much thicker and require longer cooking to reach the ideal 165 degrees. Since my thighs had to sauté for around 7 minutes per side, I used a lower temperature than Prudhomme used, hoping that would work, which it did. My kitchen did not get smoky or set off any alarms.

If you try this and your skillet smokes enough to set off a smoke alarm, lower the heat and open some windows.

Give my “blackened” chicken a try, and let me know what you think.

• Don Mauer welcomes questions, comments and recipe makeover requests. Write to him at 1leanwizard@gmail.com.

“Blackened” Chicken Thighs

1 tablespoon dried parsley

2 teaspoons sweet paprika

2 teaspoons roasted garlic powder

2 teaspoons onion powder

1 teaspoon sea salt

1 teaspoon ground black pepper

1 tablespoon Ghee (clarified butter) or cooking oil

1½ pounds boneless, skinless organic chicken thighs (about 5)

Add parsley, paprika, garlic powder, onion powder, salt and pepper to a medium bowl and stir or whisk together until combined.

Open the chicken package and peel back the plastic wrap. While still in the package, evenly distribute some of the spice blend over the entire surface of the chicken thighs. Set aside.

Place a medium-large skillet over medium-high heat and add the Ghee. When the Ghee melts, carefully place each of the chicken thighs in the skillet, seasoned side down. Cook for 7-8 minutes. While the thighs cook, evenly distribute the spice blend over the thighs. Turn the thighs over and sauté for 7 more minutes or until a digital thermometer inserted into the thickest part registers 165 degrees.

Let the thighs rest for five minutes and then serve.

Serves 5

Nutrition values per serving: 188 calories (40% from fat), 8.3 g fat (3.6 g saturated fat), 0 g carbohydrates (0 net carbs), 0 g sugars, 0 g fiber, 26.7 g protein, 113 mg cholesterol, 582 mg sodium.

— Don Mauer