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 developed and reviewed.

Juicy grilled chicken thighs coated in a smoky Cajun spice blend for a bold and flavorful meal. This Southern American-inspired chicken recipe, ready in about 25 minutes, pairs chicken thighs, olive oil, 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 "Plan a meal with the AI" 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, skin-on chicken thighs
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.