Cajun Spiced Grilled Chicken Thighs (Printable)
Juicy chicken thighs in Cajun spices, grilled to smoky, tender perfection with bold Southern flavors.
# What You'll 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 (optional)
12 - Juice of 1 lemon
# How To Make It:
01 - In a large bowl, whisk together olive oil, lemon juice, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt, and white pepper until fully combined.
02 - Add chicken thighs to the bowl, turning to coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or 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 6–8 minutes per side until nicely charred and internal temperature reaches 165°F.
05 - Transfer to a plate, tent loosely with foil, and let rest 5 minutes before serving to allow juices to redistribute.
# Tips from dashanddishes:
01 -
- The marinade works in thirty minutes but rewards you like you planned ahead for days.
- Chicken thighs forgive overcooking in ways breasts never learned how.
02 -
- White pepper is not optional if you want the full haunted flavor of real Cajun cooking.
- Letting the chicken sit at room temperature for fifteen minutes before grilling prevents the outside from burning while the center stays raw.
03 -
- Score the thighs lightly with a sharp knife before marinating, the spice travels deeper into the meat.
- If the grill flares from dripping fat, move the chicken to a cooler zone and close the lid to smother, never spray water.