Cajun Spiced Grilled Chicken (Printable)

Tender chicken thighs infused with bold Cajun spices and grilled for a smoky, vibrant finish.

# What You 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 - 1/2 teaspoon ground white pepper
12 - Juice of 1 lemon

→ To Serve

13 - Fresh chopped parsley
14 - Lemon wedges

# Directions:

01 - Pat the chicken thighs completely dry using paper towels to ensure proper seasoning adherence and grill marks.
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 fresh lemon juice until thoroughly combined.
03 - Add chicken thighs to the bowl and toss vigorously to coat every piece evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum 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 on the preheated grill and cook for 6 to 8 minutes per side. Develop a nice char and cook until internal temperature reaches 165°F for safe consumption.
06 - Remove chicken from grill and let rest for 5 minutes before serving to allow juices to redistribute throughout the meat.
07 - Transfer to serving platter, sprinkle with fresh chopped parsley, and accompany with lemon wedges for squeezing over the chicken.

# Expert Tips:

01 -
  • The spice blend hits that perfect balance between smoky and just-spicy-enough that even picky eaters ask for seconds
  • Everything comes together in under 40 minutes but tastes like you spent all day planning it
02 -
  • I learned the hard way that marinating longer than 2 hours makes the texture weirdly mushy, so stick to the sweet spot
  • The difference between good and great here is letting the chicken rest after grilling, otherwise you lose all those delicious juices
03 -
  • If it's raining or you don't have a grill, a cast-iron skillet on medium-high high works surprisingly well and gives you a nice sear
  • Double the spice blend and store the extra in a jar—your future self will thank you when you need a quick weeknight dinner

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