Cajun Spiced Chicken Thighs (Printable Version)

Tender chicken thighs infused with zesty Cajun spices and grilled to smoky perfection for a flavorful meal.

# Ingredient List:

→ Chicken

01 - 8 boneless, skinless chicken thighs (about 1.5 lbs)

→ Cajun Marinade

02 - 2 tbsp olive oil
03 - 1 tbsp smoked paprika
04 - 2 tsp garlic powder
05 - 1½ tsp onion powder
06 - 1 tsp dried oregano
07 - 1 tsp dried thyme
08 - 1 tsp cayenne pepper
09 - 1 tsp ground black pepper
10 - 1½ tsp salt
11 - 1 tsp brown sugar
12 - Juice of ½ lemon

→ Garnish

13 - 2 tbsp chopped fresh parsley
14 - Lemon wedges

# Step-by-Step Instructions:

01 - Combine olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, salt, brown sugar, and lemon juice in a large bowl. Whisk thoroughly until all spices are evenly distributed.
02 - Add chicken thighs to the bowl and toss until each piece is completely coated with the spice mixture. Cover tightly and refrigerate for minimum 30 minutes, maximum 8 hours for optimal flavor penetration.
03 - Heat grill or grill pan to medium-high temperature. Lightly oil the grates to prevent sticking and ensure easy removal after cooking.
04 - Place marinated chicken on preheated grill. Cook for 6 to 8 minutes on the first side, then flip and continue grilling for another 6 to 8 minutes. Chicken is done when internal temperature reaches 165°F and exterior shows attractive char marks.
05 - Remove chicken from grill and transfer to serving platter. Let rest for 5 minutes to allow juices to redistribute throughout the meat. Sprinkle with fresh chopped parsley and arrange lemon wedges alongside before serving.

# Tips from hearthlykitchen:

01 -
  • The spice blend hits every note of heat sweet and savory without being overwhelming
  • Chicken thighs stay incredibly juicy even over high grill heat
  • Everything comes together in under 40 minutes from pantry to plate
02 -
  • Patting the chicken dry before marinating helps the spices stick better
  • The sugar in the rub can burn quickly so watch your heat and move pieces if needed
  • Use a meat thermometer instead of cutting into the meat to keep all those juices inside
03 -
  • Let the grilled chicken rest before serving so the juices redistribute throughout
  • Squeeze fresh lemon right before eating to wake up all those spices

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