Grilled Cajun-Spiced Chicken Thighs with Smoky Paprika

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken thighs coated in a smoky Cajun spice blend for a bold and flavorful meal. This Southern American chicken recipe, ready in about 25 minutes, pairs chicken thighs, olive oil, and smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Southern American cuisine 320 cal/serving

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Ingredients

6 bone-in chicken thighs, skin-on
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: In a small bowl, combine 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, and 1 teaspoon black pepper to create the Cajun spice mix.
Step 2: Pat dry 6 bone-in, skin-on chicken thighs with paper towels and coat evenly with 2 tablespoons olive oil, then rub the Cajun spice mix all over each thigh, ensuring full coverage.
Step 3: Preheat a grill or grill pan to medium-high heat (around 400°F). Grill the chicken thighs skin-side down for 6-7 minutes until the skin is crisp and charred, then flip and cook for another 6-7 minutes until the internal temperature reaches 165°F and juices run clear.
Step 4: Let the chicken rest for 5 minutes before serving to lock in the juices and enhance flavor.