Syrupy barbecue sauces are tangy and delicious, but they often contain added sugar. Avoid all of those empty calories and get the balance your taste buds crave with Cajun seasoning and apple cider vinegar.
- Level: Easy
- Total: 24 hr 15 min
- Prep: 5 min
- Inactive: 24 hr
- Cook: 10 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 170 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 94 milligrams
- Sodium
- 250 milligrams
- Carbohydrates
- 1 grams
- Dietary Fiber
- 0 grams
- Protein
- 23 grams
Ingredients
1 pound boneless, skinless chicken thighs, trimmed
1 1/8 teaspoons Cajun seasoning
2 tablespoons apple cider vinegar
1 tablespoon canola, grapeseed or rice bran oil, plus more for grilling
1/3 cup Italian flat-leaf parsley, leaves separated
Directions
- Sprinkle the chicken on both sides with the Cajun seasoning. Place the chicken in a baking dish and drizzle with the vinegar and oil. Shake the pan gently to coat the chicken underneath. Cover and refrigerate for at least 1 hour or overnight for the best flavor.
- When you are ready to grill, move the chicken to the counter to take off the chill. Preheat the grill to medium-high heat, about 400 degrees F.
- Lightly oil the grill and place the chicken on it, smooth-side down. Cook until grill marks appear and the chicken lifts up easily, about 4 minutes. Rotate the chicken by a 45-degree angle and cook to mark, about 3 minutes. Flip the chicken to the other side and cook until cooked through, about 2 minutes. Top with the parsley. Serve hot.
Cook’s Note
To oil the grill, fold a half sheet of paper towel a few times until it is a small square. Dip one side in oil and, using grill tongs, rub the oiled paper towel on the grill in the areas that you will cook the chicken.
