Ingredients
Equipment
Method
- Pat the chicken thighs or breasts completely dry with paper towels. This crucial step helps achieve a better sear and ensures the seasoning adheres well. If using chicken breasts, you might want to pound them to an even thickness (about 3/4 inch) for consistent cooking.1.5 pounds boneless, skinless chicken thighs or breasts
- In a small bowl, combine the Cajun seasoning, olive oil, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Stir well to create a cohesive paste or rub.2 tablespoons Cajun seasoning, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon cayenne pepper
- Place the prepared chicken in a shallow dish or a resealable plastic bag. Pour the Cajun spice rub over the chicken and use your hands to coat each piece thoroughly, ensuring every surface is well-covered. Season with salt and freshly ground black pepper to your preference, keeping in mind that Cajun seasoning often contains salt. Let the chicken marinate at room temperature for at least 15-20 minutes, or refrigerate for up to 4 hours for a deeper flavor infusion.1.5 pounds boneless, skinless chicken thighs or breasts, 2 tablespoons Cajun seasoning, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon cayenne pepper, to taste Salt and freshly ground black pepper
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly and then lightly oil them to prevent the chicken from sticking.
- Place the seasoned chicken thighs or breasts directly on the preheated grill grates. Close the lid and cook for approximately 5-7 minutes per side for thighs, or 6-8 minutes per side for breasts, depending on their thickness. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Avoid overcooking, as this can lead to dry chicken.1.5 pounds boneless, skinless chicken thighs or breasts
- Once cooked, remove the Cajun Grilled Chicken from the grill and place it on a clean plate or cutting board. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in an incredibly moist and tender chicken.
- Slice the Cajun Grilled Chicken and serve hot. Garnish with chopped fresh cilantro or parsley for extra freshness, and offer lemon wedges on the side for a bright, zesty finish. This chicken is fantastic served with a side of your favorite rice, a fresh salad, or grilled vegetables.optional Fresh cilantro or parsley, chopped, optional Lemon wedges
Notes
Store any leftover Cajun Grilled Chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, allow the chicken to cool completely before wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag or container. Frozen chicken will remain fresh for up to 2-3 months. To reheat, gently warm the chicken in a skillet over medium-low heat with a splash of water or chicken broth, or reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. For the best texture when reheating, avoid microwaving, as it can sometimes dry out the chicken.