Serves 4
79 min
5-Ingredient Cajun-Spiced Grilled Chicken
Recipe GLPRa1d6122b88b7ea
Tender boneless chicken thighs are seasoned with bold Cajun spices, then marinated in apple cider vinegar and oil to develop deep flavor. Grilled over medium-high heat until charred and cooked through, they're finished with fresh parsley for a simple yet satisfying main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound boneless, skinless chicken thighs, trimmed
1 1/8 teaspoons Cajun seasoning
2 tablespoons apple cider vinegar
1 tablespoon canola oil, plus more for grilling
1/3 cup fresh Italian flat-leaf parsley, leaves separated
Directions
Pat the chicken thighs dry with paper towels. Evenly distribute the Cajun seasoning over both sides of each thigh. Arrange the seasoned chicken in a shallow baking dish, then drizzle with apple cider vinegar and canola oil. Gently shake the dish to ensure the marinade coats all surfaces, especially underneath. Cover with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld and deepen.
Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 10 minutes before grilling. Preheat your grill to medium-high heat, approximately 400°F.
Lightly brush the grill grates with canola oil to prevent sticking. Place the chicken thighs on the grill with the smoother side down. Cook undisturbed for 4 minutes until distinct grill marks form and the chicken releases easily from the grates.
Rotate each thigh 45 degrees, keeping it on the same side, and continue cooking for an additional 3 minutes to create crosshatch marks.
Flip the chicken to the other side and grill for approximately 2 more minutes until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part without touching bone.
Transfer the grilled chicken to a serving platter and garnish generously with fresh parsley leaves. Serve while still hot.
