Cajun Spiced Grilled Chicken (Printable version)

Tender chicken thighs grilled with a bold Cajun spice blend for a smoky, flavorful dish.

# List of ingredients:

→ Chicken

01 - 8 boneless, skinless chicken thighs (approximately 2.6 pounds)

→ 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 (optional)
12 - Juice of 1 lemon

→ To Serve

13 - Fresh chopped parsley (optional)
14 - Lemon wedges

# Directions:

01 - Pat the chicken thighs completely dry using paper towels to ensure proper seasoning adhesion and grill marking.
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 if using, and lemon juice until thoroughly combined.
03 - Add chicken thighs to the bowl and toss vigorously to coat evenly. Cover and refrigerate for minimum 30 minutes, up to 2 hours for deeper flavor penetration.
04 - Heat grill to medium-high temperature (400°F). Lightly oil the grates to prevent sticking and ensure easy release.
05 - Place chicken on the preheated grill. Cook for 6 to 8 minutes per side, rotating once, until develop nice char marks and reach internal temperature of 165°F.
06 - Remove chicken from grill and let rest for 5 minutes to redistribute juices. Garnish with fresh chopped parsley and accompany with lemon wedges.

# Expert Advice:

01 -
  • The spice rub hits all the right notes without overwhelming your palate
  • Chicken thighs stay incredibly juicy even after high heat grilling
  • Ready in under 40 minutes from start to finish
02 -
  • Patting the chicken completely dry is the step most people skip but it makes the biggest difference
  • The marinade needs at least 30 minutes but anything past 2 hours makes the texture weird
  • Let your grill get properly hot before adding the chicken or you'll stick and tear
03 -
  • Invest in a good meat thermometer because chicken thighs vary in thickness
  • Make extra spice blend and store it in an airtight container for future meals

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