Cajun Grilled Chicken Thighs with Cornbread and Sautéed Broccolini

Per serving  745 kcal · 48g protein · 43g carbs · 43g fat

Ingredients

• 4 boneless, skin-on chicken thighs (about 150 g each)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper
• ½ tsp dried thyme
• ½ tsp dried oregano
• 2½ tsp salt, divided
• 1 tsp black pepper, divided
• ½ cup cornmeal
• 1 cup (120 g) all-purpose flour
• 2 tsp baking powder
• 1 cup buttermilk
• 1 egg
• 2 tbsp butter, melted, plus more for greasing and serving
• 1 tbsp olive oil
• 1 lb (500 g) broccolini
• 2 garlic cloves

Steps

1. Mix the paprika, garlic powder, onion powder, cayenne, thyme, oregano, 1 tsp of the salt, and ½ tsp of the black pepper in a small bowl.
2. Pat the chicken thighs dry with paper towels. Rub the spice mixture evenly over all sides of each thigh. Let them sit at room temperature for 15 minutes.
3. While the chicken rests, heat the oven to 400°F (200°C). Whisk the cornmeal, flour, baking powder, 1 tsp of the salt, and ¼ tsp of the black pepper in a bowl. In another bowl, whisk the buttermilk, egg, and melted butter. Fold the wet into the dry until just combined — a few lumps are fine. Pour into a greased 8-inch cast-iron skillet and bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.
4. Heat a grill to medium-high (about 400°F / 200°C). Put the thighs on skin-side down and cook for 6–7 minutes, until the skin is deeply browned and crisp.
5. Flip the thighs and cook 6–7 minutes more, until an instant thermometer reads 165°F (74°C) at the thickest part. Move them to a plate and rest 5 minutes.
6. While the chicken cooks, heat the olive oil in a large skillet over medium-high heat. Add the broccolini and the garlic cloves, minced. Sauté for 4–5 minutes, stirring occasionally, until the broccolini is tender with lightly charred edges. Season with the remaining ½ tsp salt and ¼ tsp black pepper.
7. Cut the cornbread into squares. Put two thighs, a square of cornbread, and half the broccolini on each plate. Butter the cornbread while it is still warm. The rest of the skillet keeps for the morning.