Cajun Spiced Grilled Chicken Thighs (Print View)
Juicy chicken thighs marinated in bold Cajun spices, grilled to smoky, satisfying flavor.
# What You Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs (about 1.5 lbs)
→ Marinade & Cajun Spice Mix
02 - 2 tbsp olive oil
03 - 2 tsp smoked paprika
04 - 1½ tsp garlic powder
05 - 1½ tsp onion powder
06 - 1 tsp dried thyme
07 - 1 tsp dried oregano
08 - 1 tsp cayenne pepper
09 - 1 tsp black pepper
10 - 1 tsp salt
11 - ½ tsp ground white pepper
12 - Juice of 1 lemon
# How to Make It:
01 - Whisk together olive oil, lemon juice, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt, and white pepper in a large bowl until fully combined.
02 - Add chicken thighs to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor penetration.
03 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Grill thighs for 6–8 minutes per side until nicely charred and internal temperature reaches 165°F.
05 - Transfer chicken to a plate, tent loosely with foil, and let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The spice blend hits every perfect note at once without being overwhelmingly spicy
- Chicken thighs stay incredibly juicy even with high heat grilling
- Everything comes together in under an hour with pantry staples
02 -
- Dont skip the resting period or you will lose all those delicious juices when you cut into the chicken
- The longer you marinate the more intense the flavor becomes but even 30 minutes makes a huge difference
03 -
- Make a double batch of the spice blend and store it in an airtight container for quick weeknight meals
- If using chicken on the bone grill it skin side down first to render the fat and get crispy skin