These grilled Cajun Chicken Thighs with Zesty Quinoa are quick enough for a weeknight meal, and delicious enough for a dinner party or backyard BBQ. Made with a simple rub of Cajun seasoning and served on a bed of fluffy quinoa, their smoky spicy flavours are perfectly balanced.
I have to admit I’m a little obsessed with these Cajun Chicken Thighs. Actually, it’s not just me who could eat these every day. Denis feels the same. We’ve had them several times in the last few weeks.
They’re just that good.
And served on top of a bed of zesty quinoa is the BEST way to enjoy them. The contrast of smoky, spicy Cajun seasoning with mild quinoa is just what’s needed to make a dish of perfectly balanced flavours!
Quick enough for a weeknight meal, but certainly delicious enough for a dinner party or backyard BBQ, these Cajun Chicken Thighs with Zesty Quinoa is a dish you’ll likely add to your regular meal rotation.
You’ll be surprised at how few ingredients you need to make this dish!
Ingredients for Cajun Chicken Thighs with Zesty Quinoa
- 8 or 9 chicken thighs: boneless, skinless
- Cajun seasoning mix: homemade or store-bought
- olive oil
- quinoa
- lime
This may be the easiest dinner you’ll make this month!
How to Make Cajun Chicken Thighs
Combine Cajun seasoning mix (my homemade mix is the best!) with olive oil and brush on both sides of the chicken thighs. You can let it marinate for an hour or more, or grill it immediately.
Grill over medium-high heat until almost cooked through, then turn and continue cooking on the other side until done. The chicken pieces should reach an internal temperature of at least 165°F. when measured with a meat thermometer. It’s sometimes hard to overcook chicken thighs, unlike chicken breasts which can become dry and stringy.
Meanwhile, cook the quinoa.
Instant Pot Directions to Cook Zesty Quinoa
- Measure 1 cup of quinoa into a strainer. Rinse it under cool running water to remove the natural coating, called saponin, that can make quinoa taste soapy. Add the quinoa, zest of 1 lime, 1.5 cups of water and a pinch of salt to the pressure cooker bowl.
- Close and lock the lid. Press Manual, then use the + or – button and choose 1 minute pressure cooking time.
- When it beeps, use the “10-Minute Natural Release” method to allow the quinoa to continue cooking in the residual steam and heat. Let the Instant Pot go into “Keep Warm” mode and set a household timer for 10 minutes. Then press Cancel and turn the steam release handle on the lid to the :Venting” position. Open the lid once the steam has been released. Add the juice of one lime and extra salt, if desired. Fluff with a fork.
Stove Top Directions to Cook Zesty Quinoa
- Measure 1 cup of quinoa into a strainer. Rinse it under cool running water to remove the natural coating, called saponin, that can make quinoa taste soapy. Add the quinoa, zest of 1 lime, 1 3/4 cups of water and a pinch of salt to a medium saucepan.
- Cover and bring to a rolling boil. Reduce the heat to low and continue to cook, covered, for 15 minutes.
- Remove the pot from the heat and let it stand for 5 minutes, covered. Then stir in the juice of one lime and extra salt to taste. Fluff with a fork.
What to serve with Cajun Chicken
- Add a salad or a side dish of green veggies to round out this meal.
- Keep it low-carb! Cajun Chicken is also delicious served on a bed of cauliflower rice. Add some lime zest and a squeeze of juice.
Cajun Chicken Thighs with Zesty Quinoa
Ingredients
- 8 chicken thighs, boneless, skinless
- 1/4 cup Cajun seasoning mix
- 2 tbsp olive oil, extra virgin
- 1 cup quinoa
- 1 lime
- fresh oregano, for garnish
Instructions
Cajun Chicken Thighs
- Combine Cajun seasoning mix (my homemade mix is the best!) with olive oil and brush on both sides of the chicken thighs. You can let it marinate for an hour or more, or grill it immediately.
- Grill over medium-high heat until almost cooked through, then turn and continue cooking on the other side until done. The chicken pieces should reach an internal temperature of at least 165°F. when measured with a meat thermometer. It's sometimes hard to overcook chicken thighs, unlike chicken breasts which can become dry and stringy.
- Meanwhile, cook the quinoa. Once cooked, transfer to a serving dish and top with Cajun Chicken Thighs. Garnish with fresh oregano, if desired.
Instant Pot Directions to Cook Zesty Quinoa
- Measure 1 cup quinoa into a strainer. Rinse it under cool running water to remove the natural coating, called saponin, that can make quinoa taste soapy. Add the quinoa, zest of 1 lime, 1.5 cups of water and a pinch of salt to the pressure cooker bowl.Close and lock the lid. Press Manual, then use the + or - button and choose 1 minute pressure cooking time. When it beeps, use the 10-Minute Natural Release method to allow the quinoa to continue cooking in the residual steam and heat. Let the Instant Pot go into "Keep Warm" mode and set a household timer for 10 minutes. Then press Cancel and turn the steam release handle on the lid to the "Venting" position. Open the lid once the steam has been released. Add the juice of one lime and extra salt, if desired. Fluff with a fork.
Stove Top Directions to Cook Zesty Quinoa
- Measure 1 cup quinoa into a strainer. Rinse it under cool running water to remove the natural coating, called saponin, that can make quinoa taste soapy. Add the quinoa, zest of 1 lime, 1 3/4 cups of water and a pinch of salt to a medium saucepan.Cover and bring to a rolling boil. Reduce the heat to low and continue to cook, covered, for 15 minutes.Remove the pot from the heat and let it stand for 5 minutes, covered. Then stir in the juice of one lime and extra salt to taste. Fluff with a fork.
Nutrition
Love Cajun flavours? You may like these recipes, too.
If you make this recipe, snap a pic, post it on Instagram and hashtag it #flavourandsavour. I love to see what you make!
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Dierdre says
I’ve made these on repeat all summer long! They’re just so easy once you mix up the Cajun seasoning spice mix. My family LOVES this recipe. So darn good. 5 stars!
Flavour & Savour says
Thanks! I know–they taste like you’ve been marinating them all day and yet–it’s just a simple spice rub. Thanks for rating and letting me know!