Creole Grilled Chicken
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Marinated for 4 hours and on to the grill! 
This recipe is easy to make, is packed with flavor and is flexible in what you use and how to serve it. I like to use boneless, skinless chicken thighs for their dark meat taste and ease of cutting up, but you could use any cut of chicken you like. You can serve this as a main entree, or slice it up and serve it on fajitas.
This recipe is based on the Grilled Chicken recipe from Smokin’ and Grillin’ with AB.
Creole Grilled Chicken
Category
Cajun/Creole
Persons
6
Serving Size
2 thighs
Prep Time
20 minutes
Cook Time
20 minutes
Wait Time
4 hours
Total Time
40 minutes
Ingredients
- 2# of Chicken Thighs
- 2 Tbsp Paprika
- 2 Tbsp Creole Seasoning
- 1 tsp Kosher Salt
- 4 Tbsp fresh parsley, minced (1.5 Tbsp dried)
- 4 cloves of garlic, minced
- ~½ cup olive oil
Instructions
- If your chicken has skin on, remove the skin and trim any excess fat or gristle from your pieces. Place the chicken in a Ziploc bag or glass bowl.
- Mix your marinade together. Add enough oil to carry the seasonings, but not too much to make it runny.
- Add the marinade to the chicken. Massage the marinade into the chicken with your hands.
- Marinade for at least 30 minutes and preferably 4 hours or more.
- Start and preheat your grill.
- Place the chicken over direct heat to brown, and then move to indirect heat to finish cooking.
- Check the temperature in your chicken as it firms up, don’t go past 165 degrees.
- Serve as is with rice or pasta, or cut up and serve in fajitas.