Cajun Chicken Thighs With Cheesy Grits Recipes

CAJUN CHICKEN THIGHS WITH CHEESY GRITS

Steps:

• Place the chicken thighs on a plate and use a fork to poke several holes in both sides of the chicken. Sprinkle with the salt on both sides. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
• To make the Cajun seasoning, stir together all ingredients in a small bowl with a lid (you will not need all of the seasoning).
• Preheat the oven to 450 degrees.
• Puree the corn with 1/4 cup of the water in a blender or food processor until smooth. Set aside.
• In a medium saucepan set over medium heat, melt 2 tablespoons of the butter. Saute the green onions until soft, then add the remaining water, milk, hot sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir to combine and bring to a boil.
• Slowly whisk the grits into the saucepan until there are no lumps. Add the pureed corn then reduce heat to low and cook, stirring frequently, until thickened. This took about 25 minutes for me, but it may take less so pay attention.
• While the grits are cooking, preheat the olive oil in a 10-inch skillet (I used cast iron) over medium-high heat until shimmering. Remove the chicken from the refrigerator and sprinkle both sides with Cajun seasoning. Don't overdo it, as this will make the chicken too salty; a fine, even layer should be plenty.
• Saute the chicken for 2-3 minutes on both sides until golden. Place the skillet in the oven and cook for 15 minutes.
• Stir the cheeses into the grits and adjust seasonings. Ladle the grits into a bowl. Slice the chicken and place on top of the grits. Serve immediately. If there are any grits left, they make a great breakfast.

FRIED CHICKEN THIGHS WITH CHEESY GRITS

Steps:

• Chicken:
• Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours.
• Grits:
• Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25-30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve.
• Frying and assembly:
• Whisk flour, cayenne, garlic powder, paprika, and 2 tsp. salt in a medium bowl.
• Remove chicken thighs from brine, letting excess drip off. Working in batches, dredge chicken in flour mixture, occasionally dipping your fingers in brine as you pack on flour to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a rimmed baking sheet.
• Fit a large cast-iron skillet with thermometer and heat oil until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, fry chicken thighs, turning occasionally, until chicken is cooked through and coating is deep golden brown and crisp, 6-8 minutes. Transfer to a wire rack set inside a baking sheet and let sit while you cook the kale.
• Heat butter in a large skillet over medium-high. Add kale in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat.
• Divide grits evenly among bowls and top with kale, fried chicken, and more pepper jelly.

CAJUN SPICED CHEESY GRITS

Steps:

• In 2-quart saucepan, heat milk, water, Cajun seasoning, salt, pepper and garlic powder to boiling. Gradually add grits, stirring constantly. Reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until thickened.
• Add cheeses to grits mixture; stir until cheese is melted. Serve warm. Garnish with onions.