Cajun Spiced Grilled Chicken (Printable View)
Juicy chicken thighs marinated in Cajun spices and grilled to smoky, flavorful perfection.
# What You’ll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs (approximately 2.6 lbs)
→ Marinade & Spices
02 - 2 tablespoons olive oil
03 - 1 tablespoon smoked paprika
04 - 2 teaspoons garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1 teaspoon cayenne pepper, adjust to taste
09 - 1 teaspoon ground black pepper
10 - 1 teaspoon kosher salt
11 - ½ teaspoon ground white pepper
12 - Juice of 1 lemon
→ To Serve
13 - Fresh chopped parsley
14 - Lemon wedges
# Cooking Steps:
01 - Pat the chicken thighs completely dry using paper towels to ensure proper seasoning adherence.
02 - In a large mixing bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, kosher salt, white pepper, and lemon juice until thoroughly combined.
03 - Add chicken thighs to the bowl and toss vigorously to coat evenly with the spice mixture. Cover and refrigerate for minimum 30 minutes, up to 2 hours for enhanced flavor penetration.
04 - Heat grill to medium-high temperature of 400°F. Lightly oil the grates to prevent chicken from sticking during cooking.
05 - Place chicken on the preheated grill and cook for 6 to 8 minutes per side until distinct char marks appear and internal temperature reaches 165°F.
06 - Transfer chicken to a clean platter and allow to rest for 5 minutes before serving to let juices redistribute throughout the meat.
07 - Sprinkle fresh chopped parsley over the chicken and arrange lemon wedges alongside for serving.
# Expert Tips:
01 -
- The spice blend hits every note smoky, savory, and just enough heat to make things interesting without overwhelming your palate
- Chicken thighs are forgiving and stay incredibly juicy even with high heat grilling, making this practically foolproof
02 -
- I learned the hard way that marinating longer than 2 hours makes the texture weirdly mushy, so stick to the sweet spot
- Crowding the grill drops the temperature fast, so cook in batches if your grill space is limited
03 -
- Let the chicken come to room temperature for about 20 minutes before grilling for more even cooking
- Oil the grates right before adding the chicken, not way ahead, or the oil will burn off