Instructions

• Do not debone the chicken thighs—use the 2 lbs of skin-on, bone-in chicken thighs as listed. Pat the thighs dry with paper towels and set aside.
• In a small bowl, whisk together 4 tablespoons melted unsalted butter, 1 tablespoon Cajun seasonings (McCormick Gourmet Cajun Seasonings), 1 tablespoon honey, 1 teaspoon salt, and 3 dashes cayenne pepper until well combined.
• Place the chicken thighs in a large bowl or a resealable bag. Pour the Cajun butter mixture over the chicken and rub to coat each piece evenly. Let the chicken marinate for 30 minutes (at room temperature) or refrigerate for up to 30 minutes.
• Preheat the oven to 400°F (207°C). Arrange the marinated chicken thighs skin-side up in a single layer in a baking dish, leaving space between pieces. Spoon any remaining butter mixture from the bowl over the chicken.
• Bake in the preheated oven for 20–25 minutes, or until the chicken is cooked through and the skin is browned. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part of the thigh without touching bone.
• To deepen the char on the skin, place the baking dish under the broiler for about 10 seconds—watch constantly to avoid burning.
• Transfer the chicken and any pan juices to a platter, drizzle the pan juices/sauce over the chicken, then slice (if desired) and serve.