Cajun Spiced Grilled Chicken (Print Version)
Juicy chicken thighs marinated in Cajun spices and grilled for a smoky, flavorful meal.
# What You'll Need:
→ 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
12 - Juice of 1 lemon
→ To Serve
13 - Fresh chopped parsley
14 - Lemon wedges
# Step-by-Step Guide:
01 - Pat the chicken thighs thoroughly dry with paper towels to ensure proper seasoning adherence 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, and lemon juice until fully incorporated.
03 - Add chicken thighs to the bowl and toss vigorously to coat completely. Cover and refrigerate for minimum 30 minutes, up to 2 hours for optimal 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 thighs on the preheated grill. Cook for 6 to 8 minutes per side until well-charred and cooked through, reaching internal temperature of 165°F.
06 - Remove chicken from grill and let rest for 5 minutes to allow juices to redistribute throughout the meat.
07 - Sprinkle with fresh chopped parsley and accompany with lemon wedges for squeezing over the chicken.
# Expert Suggestions:
01 -
- The spice rub creates this incredible crust that locks in all the juices while giving you that perfect smoky char everyone fights over at summer cookouts
- Everything comes together in under 40 minutes and most of that time is just hands-off marinating, making it perfect for those exhausting weeknights when you still want something that feels special
02 -
- I once tried skipping the resting step and ended up with dry chicken because all those juices ran out the moment I cut into it, so don't be impatient here
- Don't marinate longer than 2 hours or the acid in the lemon juice will start breaking down the meat texture and make it mushy
03 -
- Bring the chicken to room temperature for about 20 minutes before grilling, which helps it cook more evenly and prevents the outside from burning before the inside is done
- Invest in a good meat thermometer because cutting into the chicken to check doneness lets all those precious juices escape