Published Wednesday, 21 November, 2012 by Tom Bannister
1. Place chicken thighs onto a grill pan with the skin side up
2. Sprinkle the cajun all over the skin of the thighs, dont sprinkle it on the underside of the chicken, also a pinch of salt and pepper would not so amiss
3. Place the thighs into the over for 40 minutes on a heat of 220 degrees
4. When the thighs have finished the skin will be nice and crispy, these thighs are loaded with protein and they are crispy so they are like fast food but they are not bad for you
***i'd serve these with chunky chips and ketchup but everybody is different, if you are a health fanatic brown rice would probably work with this the best
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