Cajun Spiced Chicken Thighs (Printable View)

Boldly spiced chicken thighs grilled to smoky perfection, ideal for a flavorful weeknight or barbecue.

# Ingredient List:

→ Chicken

01 - 8 boneless, skinless chicken thighs (approximately 2.6 lbs)

→ 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
09 - 1 teaspoon ground black pepper
10 - 1 teaspoon kosher salt
11 - ½ teaspoon ground white pepper
12 - Juice of 1 lemon

→ To Serve

13 - Fresh chopped parsley
14 - Lemon wedges

# How to Prepare:

01 - Pat the chicken thighs completely dry using paper towels to ensure proper seasoning adherence and grill marks.
02 - Whisk together olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, kosher salt, white pepper, and lemon juice in a large bowl until thoroughly combined.
03 - Add chicken thighs to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for maximum flavor penetration.
04 - Heat grill to medium-high temperature (400°F). Lightly oil the grates to prevent sticking during cooking.
05 - Place chicken thighs on the grill and cook for 6–8 minutes per side until well-charred and internal temperature reaches 165°F.
06 - Remove from heat and let chicken rest for 5 minutes to redistribute juices. Garnish with fresh parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The marinade comes together in minutes but tastes like it simmered all day
  • Chicken thighs stay impossibly juicy even with that gorgeous charred exterior
  • One batch of spice blend keeps in the pantry for next time
02 -
  • Dry meat equals better flavor absorption so dont skip the paper towel step
  • Lemon juice starts cooking the meat so dont marinate longer than 2 hours or the texture gets weird
  • A hot clean grill makes restaurant worthy crosshatch marks
03 -
  • Make double the spice blend and store it in a jar for next time
  • Let your chicken come to room temperature before grilling for even cooking

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