Grilled Cajun Chicken Thighs Recipes

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CAJUN CHICKEN THIGHS WITH ZESTY QUINOA



Cajun Chicken Thighs with Zesty Quinoa image

These Cajun Chicken Thighs with Zesty Quinoa are quick enough for a weeknight meal, and delicious enough for a dinner party or backyard BBQ. Made with a simple rub of Cajun seasoning and served on a bed of fluffy quinoa, they're smoky spicy flavours are perfectly balanced.

Provided by Elaine

Categories     Entrée/Main

Time 30m

Number Of Ingredients 6

8 chicken thighs, (boneless, skinless)
1/4 cup Cajun seasoning mix
2 tbsp olive oil, (extra virgin)
1 cup quinoa
1 lime
fresh oregano, (for garnish)

Steps:

  • Combine Cajun seasoning mix (my homemade mix is the best!) with olive oil and brush on both sides of the chicken thighs. You can let it marinate for an hour or more, or grill it immediately.
  • Grill over medium-high heat until almost cooked through, then turn and continue cooking on the other side until done. The chicken pieces should reach an internal temperature of at least 165°F. when measured with a meat thermometer. It's sometimes hard to overcook chicken thighs, unlike chicken breasts which can become dry and stringy.
  • Prefer to bake? Just follow the directions in #1 above, then arrange in a baking dish instead of grilling. Roast in the oven at 400° for about 20 minutes or until the thighs have reached an internal temperature of 165°F. when measured with an instant-read thermometer. If they are not ready, continue baking and checking the temperature every 5 minutes.
  • Meanwhile, cook the quinoa. Once cooked, transfer to a serving dish and top with Cajun Chicken Thighs. Garnish with fresh oregano, if desired.
  • Measure 1 cup quinoa into a strainer. Rinse it under cool running water to remove the natural coating, called saponin, that can make quinoa taste soapy. Add the quinoa, zest of 1 lime, 1.5 cups of water and a pinch of salt to the pressure cooker bowl.Close and lock the lid. Press Manual, then use the + or - button and choose 1 minute pressure cooking time. When it beeps, use the 10-Minute Natural Release method to allow the quinoa to continue cooking in the residual steam and heat. Let the Instant Pot go into "Keep Warm" mode and set a household timer for 10 minutes. Then press Cancel and turn the steam release handle on the lid to the "Venting" position. Open the lid once the steam has been released. Add the juice of one lime and extra salt, if desired. Fluff with a fork.
  • Measure 1 cup quinoa into a strainer. Rinse it under cool running water to remove the natural coating, called saponin, that can make quinoa taste soapy. Add the quinoa, zest of 1 lime, 1 3/4 cups of water and a pinch of salt to a medium saucepan.Cover and bring to a rolling boil. Reduce the heat to low and continue to cook, covered, for 15 minutes.Remove the pot from the heat and let it stand for 5 minutes, covered. Then stir in the juice of one lime and extra salt to taste. Fluff with a fork.

Nutrition Facts : Calories 410 kcal, Carbohydrate 15 g, Protein 47 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 215 mg, Sodium 209 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

CAJUN CHICKEN THIGHS



Cajun Chicken Thighs image

Make and share this Cajun Chicken Thighs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cajun

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon light brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons fresh coarse ground black pepper
2 teaspoons kosher salt
16 (4 ounce) boneless skinless chicken thighs
extra virgin olive oil

Steps:

  • Make the rub: in a small bowl, combine all the rub ingredients.
  • Rinse chicken thighs under cold water; pat dry with paper towels.
  • Coat chicken with the rub, then brush or spray with olive oil.
  • Grill the thighs over Direct Medium heat until the meat is firm and the juices run clear, 8-10 minutes, turning once halfway through grilling time.

Nutrition Facts : Calories 290.5, Fat 9.1, SaturatedFat 2.3, Cholesterol 189.7, Sodium 634.8, Carbohydrate 4.3, Fiber 0.8, Sugar 2.3, Protein 45.4

EASY GRILLED CAJUN CHICKEN



Easy Grilled Cajun Chicken image

I don't remember where I got this recipe. I love Cajun and I love chicken, so this recipe really piqued my interest. This super flavorful chicken recipe requires very little prep work. You can even add the spices to the chicken in the morning and let the chicken marinate in the fridge all day. then just come home, fire up the grill and -- voila! -- dinner is served. Prep time does not include marinating time.

Provided by Crafty Lady 13

Categories     Chicken

Time 21m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder (I use more because I like a lot of garlic)
1/4 teaspoon onion powder
1/2 cup lemon juice
1/4 cup vegetable oil
4 boneless skinless chicken breast halves

Steps:

  • Combine the dry spices in a small bowl. In a shallow glass dish (large enough to hold the chicken in a single layer), or a gallon size zip lock bag, place the lemon juice and oil. add half of the spice mix; stir to combine.
  • Add the chicken breasts, turning to coat both sides. Marinate for 30 to 60 minutes at room temperature or at least 2 hours to overnight in the refrigerator, covered.
  • Drain the chicken and sprinkle both sides with the remaining seasoning mix. Place the breasts on a hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on the heat intensity and the thickness of the meat.

GRILLED CAJUN CHICKEN



Grilled Cajun Chicken image

A shake of paprika, a dash of red pepper and dried herbs--it doesn't take much to give simple chicken kickin' Cajun flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon olive oil
4 boneless skinless chicken breast halves

Steps:

  • Heat gas or charcoal grill. In small bowl, combine all ingredients except oil and chicken breast halves; mix well. Brush oil over all sides of chicken. Sprinkle with seasoning mixture.
  • When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once.

Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 360 mg, Sugar 0 g

CAJUN CHICKEN DRUMSTICKS



Cajun Chicken Drumsticks image

These chicken drumsticks are packed with flavor yet they are easy to prepare. The addition of baking powder will help crisp up the skin. I prefer to make my own Cajun spice mix but feel free to use store-bought Cajun mix.

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 30m

Yield 2

Number Of Ingredients 14

aluminum foil
6 chicken drumsticks
3 tablespoons butter, melted
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried basil
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
  • Pat drumsticks with paper towels until dry.
  • Combine baking powder, salt, black pepper, paprika, garlic powder, onion powder, basil, thyme, oregano, cumin and cayenne pepper in a medium bowl. Add melted butter and stir until combined. Add drumsticks and toss until fully coated. Place drumsticks into the prepared baking pan.
  • Bake in the preheated oven until drumsticks are no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 573.1 calories, Carbohydrate 2 g, Cholesterol 244.1 mg, Fat 34.6 g, Fiber 0.7 g, Protein 60.9 g, SaturatedFat 15.5 g, Sodium 1029.9 mg, Sugar 0.3 g

CAJUN CHICKEN



Cajun Chicken image

Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold.

Provided by Wood Halsey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 10

Number Of Ingredients 6

2 cups vegetable oil
2 tablespoons Cajun seasoning
2 tablespoons dried Italian-style seasoning
garlic powder to taste
2 tablespoons lemon pepper
10 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

Steps:

  • In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
  • Preheat the grill for high heat.
  • Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

Nutrition Facts : Calories 535.8 calories, Carbohydrate 1.8 g, Cholesterol 67.2 mg, Fat 47.8 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 4.1 g, Sodium 620.2 mg, Sugar 0.3 g

GRILLED CAJUN CHICKEN THIGHS



Grilled Cajun Chicken Thighs image

Courtesy of Kikkoman.

Provided by Food Network Canada

Categories     chicken,dinner,grill,Main

Time 35m

Yield 6 servings

Number Of Ingredients 7

2 lb(s) chicken thighs
½ cup Kikkoman Low Sodium Soy Sauce
1 Tbsp hot pepper sauce
2 cloves garlic, chopped
1 Tbsp onion powder
1 Tbsp thyme
½ tsp ground red pepper

Steps:

  • Rinse chicken thighs under cold water, pat dry. Combine Kikkoman Low Sodium Soy Sauce, hot pepper sauce, garlic, onion powder, thyme and red pepper in a plastic zipper bag. Add chicken thighs.
  • Close the bag and turn it to coat chicken. Marinate at least 30 minutes. Preheat grill to medium.
  • Make drainage holes in sheets of Reynolds Wrap Non-Stick Foil with a large grilling fork. Place foil sheets with holes on grill rack with non-stick (dull) side towards food; immediately place chicken on foil. Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180⁰F, for about 30 minutes.

5-INGREDIENT CAJUN-SPICED GRILLED CHICKEN



5-Ingredient Cajun-Spiced Grilled Chicken image

Syrupy barbecue sauces are tangy and delicious, but they often contain added sugar. Avoid all of those empty calories and get the balance your taste buds crave with Cajun seasoning and apple cider vinegar.

Provided by Michelle Dudash

Categories     main-dish

Time P1DT15m

Yield 4 servings

Number Of Ingredients 5

1 pound boneless, skinless chicken thighs, trimmed
1 1/8 teaspoons Cajun seasoning
2 tablespoons apple cider vinegar
1 tablespoon canola, grapeseed or rice bran oil, plus more for grilling
1/3 cup Italian flat-leaf parsley, leaves separated

Steps:

  • Sprinkle the chicken on both sides with the Cajun seasoning. Place the chicken in a baking dish and drizzle with the vinegar and oil. Shake the pan gently to coat the chicken underneath. Cover and refrigerate for at least 1 hour or overnight for the best flavor.
  • When you are ready to grill, move the chicken to the counter to take off the chill. Preheat the grill to medium-high heat, about 400 degrees F.
  • Lightly oil the grill and place the chicken on it, smooth-side down. Cook until grill marks appear and the chicken lifts up easily, about 4 minutes. Rotate the chicken by a 45-degree angle and cook to mark, about 3 minutes. Flip the chicken to the other side and cook until cooked through, about 2 minutes. Top with the parsley. Serve hot.

Nutrition Facts : Calories 170 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 94 milligrams, Sodium 250 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Protein 23 grams

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