Grilled Cajun-Spiced Chicken with Cornbread Salad

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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.

This dish features tender grilled chicken infused with bold Cajun spices paired with a vibrant cornbread salad showcasing Southern regional flavors. This Southern American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 15 min Serves 4 Southern American cuisine 420 cal/serving

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Ingredients

1.5 pounds boneless skinless chicken thighs
2 tbsp Cajun seasoning
2 tbsp olive oil
4 cups, cubed cornbread
1 cup, halved cherry tomatoes
1 medium, diced red bell pepper
3 stalks, sliced green onions
1/4 cup, chopped fresh parsley
2 tbsp lime juice
1 tsp honey
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat your grill or grill pan to medium-high heat (about 400°F). Rub 1.5 pounds of boneless skinless chicken thighs evenly with 2 tablespoons of Cajun seasoning and 2 tablespoons of olive oil, coating all sides.
Step 2: Place the chicken thighs on the grill and cook for 6-7 minutes per side until they reach an internal temperature of 165°F and have nice grill marks. Remove and let rest for 5 minutes.
Step 3: Meanwhile, in a large bowl, combine 4 cups of cubed cornbread, 1 cup halved cherry tomatoes, 1 diced medium red bell pepper, 3 sliced green onions, and 1/4 cup chopped fresh parsley.
Step 4: In a small bowl, whisk together 2 tablespoons of lime juice, 1 teaspoon of honey, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined and pour over the cornbread mixture. Toss gently to coat evenly.
Step 5: Serve the grilled Cajun-spiced chicken thighs on a bed of the cornbread salad for a regional-inspired meal bursting with Southern flavors.