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