Grilled Cajun-Spiced Regional Chicken with Cornbread Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes pairs pounds 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Cajun-Spiced Regional Chicken with Cornbread Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Cajun-Spiced Regional Chicken with Cornbread Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cajun seasoning from drying out.

Can I substitute ingredients in Grilled Cajun-Spiced Regional Chicken with Cornbread Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Cajun-Spiced Regional Chicken with Cornbread Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Cajun-Spiced Regional Chicken with Cornbread Salad?

Southern American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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