Blackened Chicken Thigh Cheesesteak Recipe with Creamy Cajun Sauce

This blackened chicken thigh cheesesteak recipe has completely changed my lunch game. There’s something about combining the bold flavors of Cajun blackening with the comfort of a classic cheesesteak that just works perfectly. The first time I made these, my wife asked if I was secretly running a restaurant in our kitchen.

What makes this blackened chicken thigh cheesesteak special is how the Tony Chachere’s marinade keeps the chicken incredibly juicy while the blackening seasoning creates this amazing crust. The creamy Cajun dipping sauce ties everything together and adds another layer of flavor that makes these sandwiches absolutely addictive.

Mastering the Blackening Technique for Chicken Thighs

The secret to incredible blackened chicken thigh cheesesteak is understanding how to properly blacken chicken without burning it. Chicken thighs are perfect for this recipe because they stay juicy and can handle the high heat needed for proper blackening. They have more fat than breasts, which helps them stay tender.

The Tony Chachere’s Butter Injectable Marinade is what makes this recipe special. It penetrates the meat and keeps it moist during the high-heat cooking process. The marinade adds flavor from the inside out, which is crucial when you’re developing that blackened crust.

Getting the Perfect Blackened Crust

The blackening seasoning mix creates a flavorful crust that’s the hallmark of this blackened chicken thigh cheesesteak recipe. The key is getting your cooking surface hot enough to create that crust without overcooking the chicken. Medium-high heat works best – hot enough to sear but not so hot that the spices burn.

Don’t move the chicken once it hits the pan. Let it develop that dark, flavorful crust for 4-6 minutes before flipping. The spices should form a dark, aromatic coating that’s blackened but not burnt. There’s a fine line between the two, and practice helps you find it.

The resting period after cooking is crucial. It allows the juices to redistribute and the internal temperature to stabilize. Chicken thighs are done at 175°F, which gives you a little more margin for error than breasts.

Building the Perfect Vegetable Base

The peppers and onions in this blackened chicken thigh cheesesteak recipe need to be cooked just right – soft and caramelized but not mushy. Using the same pan where you cooked the chicken adds extra flavor from those blackened bits stuck to the surface.

Don’t clean the pan between cooking the chicken and vegetables. Those browned bits (fond) add incredible flavor to the peppers and onions. Just add a little butter or oil and let the vegetables pick up all those flavors as they cook.

Timing and Texture Tips

Cook the vegetables while the chicken rests. This timing works perfectly and keeps everything warm for assembly. The vegetables should be soft enough to bite through easily but still have some structure – not completely broken down.

Red bell peppers and red onions are classic, but you can use whatever you prefer. Yellow or green peppers work fine, and sweet onions are great if you want less bite. The key is cutting them into strips that are easy to eat in a sandwich.

Don’t rush the vegetable cooking process. Good caramelization takes time, and that’s where a lot of the flavor comes from. The sugars in the onions and peppers need time to develop and create that sweet, savory base for the sandwich.

Creating the Creamy Cajun Dipping Sauce

The creamy Cajun dipping sauce is what really sets this blackened chicken thigh cheesesteak apart from regular chicken sandwiches. The combination of mayo, Tony’s Bold Creole Seasoning, and bright acidic elements creates this sauce that’s rich but not heavy.

The Dijon mustard adds sharpness and helps emulsify the sauce. Don’t skip it even if you’re not a mustard fan – it’s not overpowering but adds complexity that makes the sauce more interesting. The lemon juice brightens everything up and balances the richness.

Sauce Consistency and Flavor Balance

The sauce should be thick enough to cling to the sandwich but not so thick that it’s gloppy. If it seems too thick, add a little more lemon juice or a splash of pickle juice. If it’s too thin, add more mayo.

Fresh garlic makes a noticeable difference in the sauce. Pre-minced garlic from a jar just doesn’t have the same punch. Grate it fine so it distributes evenly and doesn’t create chunks in the smooth sauce.

Let the sauce chill for at least 15 minutes before serving. This gives all the flavors time to meld together and the sauce to thicken slightly. It tastes even better after sitting for an hour or two.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken thighs
• 3 tbsp Tony Chachere’s Butter Injectable Marinade
• 1 tbsp avocado oil or ghee

Blackening Seasoning:

• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste

For the Sandwich:

• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 4 slices provolone cheese (or pepper jack)
• 2 hoagie rolls or sub rolls
• Optional: thin-sliced dill pickles or pickled jalapeños

Creamy Cajun Sauce:

• 1/2 cup mayonnaise
• 1 tbsp Tony’s Bold Creole Seasoning
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1 clove garlic, finely grated
• 1 tsp hot sauce
• Optional: chopped pickles or pickle juice

Detailed Step-by-Step Instructions

Step 1: Marinate the Chicken

Inject or rub the Tony Chachere’s Butter Injectable Marinade into the chicken thighs, making sure to distribute it evenly. Let the chicken sit at room temperature while you prepare the other ingredients.

The marinade needs time to penetrate the meat, so don’t rush this step. Room temperature chicken also cooks more evenly than cold chicken straight from the fridge.

Step 2: Prepare the Blackening Seasoning

In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, and oregano. Mix thoroughly so all the spices are evenly distributed.

Generously coat the marinated chicken thighs with 2-3 tablespoons of the blackening seasoning mix. Press the seasonings into the meat so they adhere well. Let sit for 15-30 minutes for flavor penetration.

Step 3: Make the Creamy Cajun Sauce

In a bowl, whisk together mayonnaise, Tony’s Bold Creole Seasoning, Dijon mustard, lemon juice, grated garlic, and hot sauce until smooth. Taste and adjust seasoning as needed.

Cover and refrigerate for at least 15 minutes to allow flavors to meld. The sauce can be made up to a day ahead.

Step 4: Blacken the Chicken

Heat avocado oil or ghee in a large skillet or on a griddle over medium-high heat. When hot, carefully place the seasoned chicken thighs in the pan.

Cook for 4-6 minutes per side without moving them, until deeply blackened and internal temperature reaches 170-175°F. The spices should form a dark, flavorful crust. Remove and let rest for 5 minutes, then slice into strips.

Step 5: Cook the Vegetables

In the same pan with the blackened bits, add the sliced bell pepper and red onion. Next, Cook for 6-8 minutes, stirring occasionally, until soft and lightly charred.

The vegetables should pick up flavor from the fond left by the chicken. Don’t clean the pan – those bits add incredible flavor to the vegetables.

Step 6: Assemble the Cheesesteaks

Combine the sliced chicken and sautéed vegetables on the griddle, dividing into 2 portions. Top each portion with 2 slices of cheese and cover with a dome or lid to help the cheese melt.

Use two spatulas to chop and mix the chicken and vegetables together, cheesesteak-style, while the cheese melts.

Step 7: Toast the Rolls and Assemble

Split the hoagie rolls and toast them cut-side down on the griddle until golden brown. Spread some of the Cajun sauce on the rolls, then pile the cheesy chicken and vegetable mixture into each roll.

Add pickles or pickled jalapeños if using, then serve immediately with extra Cajun sauce on the side for dipping.

Blackened Chicken Thigh Cheesesteak Recipe with Creamy Cajun Sauce

uicy blackened chicken thighs with peppers, onions, and melted cheese on toasted hoagie rolls. Served with creamy Cajun dipping sauce for the ultimate comfort food sandwich.

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Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken thighs
• 3 tbsp Tony Chachere’s Butter Injectable Marinade
• 1 tbsp avocado oil
• Blackening spices: paprika garlic powder, onion powder, thyme, oregano
• 1 red bell pepper sliced
• 1 red onion sliced
• 4 slices provolone cheese
• 2 hoagie rolls
• Cajun sauce
• mayo
• Tony’s seasoning
• Dijon
• lemon juice
• garlic
• hot sauce

Method

 

1. Marinate chicken thighs with injectable marinade and let sit at room temperature.
2. Mix blackening spices and coat chicken generously. Let sit 15-30 minutes.
3. Make Cajun sauce by mixing all sauce ingredients. Chill 15 minutes.
4. Blacken chicken on medium-high heat 4-6 minutes per side until 175°F. Rest and slice.
5. Sauté peppers and onions in same pan until soft and charred, 6-8 minutes.
6. Combine chicken and vegetables, top with cheese and let melt.
7. Toast hoagie rolls, spread with sauce, fill with chicken mixture and serve.

Notes

Don’t move chicken while blackening to develop proper crust. Use same pan for vegetables to pick up blackened flavors. Cheese melts faster with a lid or dome.

Conclusion

This blackened chicken thigh cheesesteak recipe brings together the best of Cajun flavors and classic comfort food. The juicy, spiced chicken combined with that creamy Cajun sauce creates something that’s way more exciting than a regular chicken sandwich.

Want more recipes like this? Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

ITEMS USED IN THIS RECIPE

Hasty Bake Charcoal Grill and Smoker

Knitted Gloves

Food Processor

Cast Iron Skillet 

Meater +

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