A family recipe
Grilled Cajun Chicken Thighs
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These succulent chicken thighs are marinated in a vibrant blend of honey, lemon, and Cajun spices, then grilled to perfection and finished with a sticky, caramelized glaze. It's a quick, flavourful meal that brings a touch of heat and sweetness to your table.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 3
- Updated
- Sep 10, 2026
Ingredients
10 items
The Chicken
- 6 boneless, skinless chicken thighs (approx. 800g)
The Marinade & Glaze Base
- 4 tbsp honey
- 4 tbsp fresh lemon juice (approx. 1 to 1.5 large lemons)
- 5 cloves garlic, finely chopped or minced
- 2 tbsp Cajun seasoning (adjust based on the salt/spice level of your blend)
- 1.5 tsp onion granules (powder)
- 1.5 tsp ground cumin
- 3 tbsp fresh coriander (cilantro), finely chopped
- 2 tbsp neutral cooking oil (like canola or avocado oil)
- 1/2 tsp kosher salt (skip if your store-bought Cajun blend is already quite salty)
Instructions
7 steps
Mix the Marinade
In a medium bowl, whisk together the honey, lemon juice, chopped garlic, Cajun seasoning, onion granules, ground cumin, chopped coriander, oil, and salt until the honey is fully dissolved and well integrated.
Marinate the Chicken
Pat the 6 chicken thighs dry with paper towels. Place them into a zip-top bag or a shallow dish and pour the marinade over them. Massage well to ensure every thigh is thoroughly coated. Seal and refrigerate for 2 hours. Avoid going much longer, as the acid in the lemon juice can affect the meat's texture if left overnight.
Prep the Grill & Reduce Glaze
Preheat your grill to medium-high heat (around 200°C / 400°F) and lightly oil the grates. Remove the chicken thighs from the marinade, letting the excess drip off, and lay them on a plate. Pour all the remaining marinade from the bag/dish into a small saucepan.
Bring the saucepan of leftover marinade to a boil over medium-high heat. Crucial Safety Step: Because this liquid was in contact with raw chicken, let it maintain a vigorous, rolling boil for a full 2 to 3 minutes to safely kill any bacteria. Then, lower the heat to medium-low and simmer until it reduces into a thick, syrupy glaze that coats the back of a spoon. Remove from the heat and set aside for brushing.
Grill and Glaze
Place the chicken thighs on the hot grill. Cook undisturbed for 5–6 minutes on the first side until you get clean grill marks and the chicken releases easily from the grates. Flip the thighs over.
During the last 3–4 minutes of cooking, generously brush the reduced honey-Cajun glaze onto the top of the chicken. Let it cook for a minute, flip, and glaze the other side. Watch them closely here—the sugars in the honey will caramelize and can burn quickly if left unattended. Remove from the grill once the internal temperature reaches 74°C (165°F).
Let the chicken rest on a warm platter for 5 minutes before serving. This keeps the thighs incredibly juicy and allows the sticky glaze to tighten up into a gorgeous, glossy coating. Top with a final sprinkle of fresh chopped coriander just before serving for a bright finish!