Cajun Spiced Grilled Chicken (Printable)

Juicy chicken thighs with zesty Cajun spices, perfectly grilled for flavorful, smoky dishes.

# What You'll Need:

→ Chicken

01 - 8 boneless skinless chicken thighs (approximately 1.5 pounds)

→ Cajun Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon smoked paprika
04 - 2 teaspoons garlic powder
05 - 1.5 teaspoons onion powder
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1 teaspoon cayenne pepper
09 - 1 teaspoon ground black pepper
10 - 1.5 teaspoons salt
11 - 1 teaspoon brown sugar
12 - Juice of 0.5 lemon

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges

# How To Make It:

01 - Combine olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, salt, brown sugar, and lemon juice in a large bowl. Whisk until thoroughly incorporated.
02 - Add chicken thighs to the bowl and turn to coat completely. Cover with plastic wrap and refrigerate for a minimum of 30 minutes, up to 8 hours for optimal flavor penetration.
03 - Prepare a grill or grill pan over medium-high heat, approximately 375-400°F. Lightly oil the grates to prevent sticking.
04 - Place marinated chicken on the preheated grill. Cook for 6-8 minutes per side until internal temperature reaches 165°F and exterior shows distinct char marks.
05 - Remove chicken from heat and transfer to a serving platter. Allow to rest for 5 minutes before garnishing with fresh parsley and lemon wedges.

# Tips from dashanddishes:

01 -
  • The spice blend hits that perfect balance between smoky and fiery without overwhelming the natural chicken flavor
  • Marinating transforms ordinary thighs into something that tastes like it came from a restaurant kitchen
  • Everything comes together in under an hour but tastes like you spent all day planning it
02 -
  • I once skipped the resting step and lost half the juices onto my plate so those 5 minutes actually matter
  • The brown sugar might seem weird but it is what creates those restaurant style char marks
  • Chicken thighs are way more forgiving than breasts and almost impossible to ruin
03 -
  • Let your grill preheat for at least 10 minutes so the grates are hot enough to sear instantly
  • Use a meat thermometer instead of cutting into the meat to check doneness

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