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
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.