Cajun Spiced Grilled Chicken

The first time I made Cajun spiced chicken, I accidentally inhaled some paprika while mixing the rub and spent the next five minutes coughing while my husband laughed from the other room. Despite the chaotic start, that chicken came off the grill with the most gorgeous dark amber crust I had ever seen. Now whenever I smell smoked paprika hitting hot oil, I am transported back to that summer evening with friends gathering around the grill, cold drinks in hand, everyone asking what was making that incredible aroma.

Last summer my neighbor caught the smell wafting through our shared fence line and actually came over to ask what I was making. We ended up feeding half the neighborhood that night, and someone brought over a massive tub of potato salad that paired perfectly. There is something about grilled chicken that brings people together, maybe because it is impossible to rush the process, forcing everyone to slow down and just hang out while the grill does its work.

Ingredients

• Chicken thighs: Boneless and skinless soak up the marinade beautifully, but bone-in with skin works too if you want extra crispy bits
• Smoked paprika: This is the backbone of the flavor profile, giving that deep smoky essence without actually smoking the meat
• Cayenne pepper: Start with one teaspoon and taste your marinade before adding more, because the heat builds as it cooks
• Garlic and onion powder: Use these instead of fresh garlic here, since fresh can burn on the grill and turn bitter
• Lemon juice: Fresh squeezed makes a noticeable difference, and do not forget to save those wedges for serving

Instructions

Prep the chicken:

Pat those thighs completely dry with paper towels, because any moisture will steam instead of sear

Mix the marinade:

Whisk together the olive oil and all your spices until you have a thick, fragrant paste that coats the back of a spoon

Coat and wait:

Toss the chicken in the marinade until every piece is thoroughly covered, then cover the bowl and let it sit for at least 30 minutes

Fire up the grill:

Get your grill to medium high heat, about 200°C, and give the grates a quick brush of oil to prevent sticking disasters

Grill to perfection:

Cook those thighs for 6 to 8 minutes per side, watching for gorgeous char marks and an internal temperature of 74°C

Rest and serve:

Let the chicken rest for 5 minutes off the heat, then hit it with fresh parsley and extra lemon wedges at the table

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My daughter used to pick around the spices when she was younger, claiming the chicken was too spicy. Now she is the one who reminds me to buy extra paprika because she loves the leftover slices cold in her lunchbox the next day. Watching people return for seconds and thirds is the best validation that these spices hit exactly right.

Building Your Spice Blend

If you are new to Cajun seasoning, start with less cayenne than you think you need. You can always add heat, but you cannot take it back. I keep a small mason jar of this spice blend pre-mixed in my pantry, which makes weeknight grilling absurdly fast.

Grill Temperature Matters

Medium high might feel scary with chicken, but that high heat is what creates the crust. Too low and you will end up with dry, pale chicken that took forever to cook. Trust the thermometer over your eyes, and pull the meat the second it hits 74°C.

Leftovers Love

These thighs reheat beautifully for lunch the next day, or chop them up for tacos, salads, or grain bowls. The flavors actually meld together overnight, making leftovers arguably even better than fresh off the grill.

• Chop leftover chicken into a breakfast hash with sweet potatoes and onions
• Shred it into a quesadilla with sharp cheddar and pickled jalapenos
• Layer slices onto a sandwich with arugula and garlic aioli

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There is something deeply satisfying about cooking over an open flame, especially when the results are this consistently good. Fire up the grill and invite some people over, because this chicken was made for sharing.

Recipe FAQs

→ How long should the chicken marinate?

Marinate the chicken thighs for at least 30 minutes to allow the spices and lemon juice to penetrate, or up to 2 hours in the refrigerator for deeper flavor.

→ What is the best grilling temperature?

Preheat your grill to medium-high heat, about 200°C (400°F), to achieve a nicely charred and juicy finish.

→ Can the spiciness be adjusted?

Yes, the amount of cayenne pepper can be increased or decreased based on your heat preference.

→ What are ideal side dishes to pair with this chicken?

The chicken pairs well with rice, corn on the cob, or a crisp green salad, and also works great in tacos or wraps.

→ Any tips to enhance smoky flavor?

Adding chipotle powder to the marinade or grilling over wood chips can boost the smoky aroma and taste.