Cajun Spiced Grilled Chicken (Print View)

Tender chicken thighs marinated in smoky Cajun spices and grilled for bold, spicy flavor.

# What You Need:

→ Chicken

01 - 8 boneless, skinless chicken thighs (about 2.5 lbs)

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 2 teaspoons smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried thyme
09 - 1 teaspoon cayenne pepper (adjust to taste)
10 - 1 teaspoon ground black pepper
11 - 1 teaspoon salt
12 - ½ teaspoon brown sugar (optional)

→ To Serve

13 - Lemon wedges
14 - Chopped fresh parsley (optional)

# How to Make It:

01 - In a large bowl, whisk together olive oil, lemon juice, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, salt, and brown sugar until well combined.
02 - Add the chicken thighs to the marinade and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes (up to 8 hours for deeper flavor).
03 - Preheat a grill or grill pan to medium-high heat. Lightly oil the grate.
04 - Remove chicken from the marinade, letting excess drip off. Grill the thighs for 6-8 minutes per side, or until the internal temperature reaches 165°F and the outside is charred and crispy.
05 - Transfer to a plate, let rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The spice blend creates this gorgeous charred crust that locks in all the juices
  • Everything comes together in under 40 minutes with mostly pantry staples
  • The heat is totally customizable so everyone at the table stays happy
02 -
  • Letting the chicken rest after grilling is non-negotiable for keeping it juicy
  • The longer you marinate, up to 8 hours, the more flavorful the chicken becomes
  • A meat thermometer takes all the guesswork out of doneness
03 -
  • Double the spice blend and store the extra in an airtight container for future meals
  • If using chicken breasts, pound them to even thickness so they cook evenly

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