Blackened Chicken Thighs with Bourbon-Molasses Glaze, Spoonbread, and Braised Collards

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This Cajun-inspired plate layers smoky blackened chicken thighs with a sticky bourbon-molasses glaze over fluffy sweet potato spoonbread, all served alongside slow-braised collard greens cooked with smoky bacon. It is a true Southern comfort feast that balances heat, sweetness, and savory depth in every bite.

Nutrition Facts

Per serving (estimated)

• 870 kcalCalories
• 34 gFat
• 11 gSaturated Fat
• 78 gCarbs
• 11 gFiber
• 28 gSugar
• 38 gProtein
• 1180 mgSodium
• 980 mgPotassium
• 220 mgCalcium
• 6 mgIron
• 38 mgVitamin C
• 18500 mcgVitamin A

Ingredients

For the Blackened Chicken

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 tbsp smoked paprika
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp kosher salt
• 1 tsp each: cayenne pepper, dried thyme, dried oregano, and black pepper
• 2 tbsp unsalted butter, melted

For the Bourbon-Molasses Glaze

• 1/2 cup bourbon
• 1/4 cup molasses
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar

For the Sweet Potato Spoonbread

• 2 cups mashed roasted sweet potatoes
• 1 cup yellow cornmeal
• 1/2 cup buttermilk
• 2 large eggs, beaten
• 3 tbsp unsalted butter, melted
• 1 tbsp honey
• 1 tsp baking powder
• 1/2 tsp salt

For the Braised Collard Greens

• 1 lb collard greens, stems removed, chopped
• 4 slices thick-cut bacon, chopped
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1/2 tsp red pepper flakes

Directions

1. Preheat oven to 400°F. Pat chicken thighs very dry. Combine smoked paprika, onion powder, garlic powder, salt, cayenne, thyme, oregano, and black pepper in a bowl, then rub the spice mix generously over every surface of the chicken.
2. Heat a large cast-iron skillet over high heat until just smoking. Add the melted butter, then place chicken thighs skin-side down. Sear 3 to 4 minutes until a deep blackened crust forms, flip, and sear 2 minutes more.
3. Transfer the skillet to the oven and roast 20 to 25 minutes until the chicken reaches an internal temperature of 165°F. Remove and let rest 5 minutes on a plate.
4. While the chicken roasts, make the glaze: simmer bourbon in a small saucepan over medium heat for 3 minutes until reduced by half. Whisk in molasses, vinegar, mustard, and brown sugar; cook 4 to 5 minutes until thickened and syrupy. Brush generously over the rested chicken.
5. For the spoonbread, whisk together mashed sweet potatoes, cornmeal, buttermilk, eggs, melted butter, honey, baking powder, and salt until smooth. Pour into a greased 8-inch baking dish and bake 25 to 30 minutes until set and lightly golden on top.
6. Meanwhile, cook the bacon in a Dutch oven over medium heat until crispy. Add onion and garlic and sauté 4 minutes until softened. Add collards, chicken broth, vinegar, and red pepper flakes. Cover and simmer 25 to 30 minutes until the greens are silky and tender. Season with salt and pepper.
7. Spoon a bed of braised collards onto each plate, add a generous scoop of sweet potato spoonbread beside it, and top with a bourbon-glazed blackened chicken thigh. Spoon extra glaze over the chicken and serve immediately.

Cook’s Notes

• For an even smokier crust, add 1/2 tsp liquid smoke to the spice rub before coating the chicken.
• Spoonbread can be assembled a day ahead and reheated at 350°F for 10 minutes; add a splash of buttermilk to refresh the texture.
• Save and finely chop the collard stems to add to the braise for extra flavor, or toss them into your next stock.
• Substitute bourbon with apple juice and 1 tsp smoked bourbon extract for an alcohol-free glaze that still tastes rich.
• Use a heavy cast-iron skillet and let it preheat fully for the signature blackened sear without steaming the chicken.