Lunch · Southern American · 15 min
Cajun-Style Grilled Chicken Thighs with Roasted Sweet Potato and Charred Broccoli
- Calories
- 682
- Protein
- 25g
- Carbs
- 90g
- Fat
- 19g
Ingredients
- 60.4 g chicken thigh
- 4 clove garlic
- 0.2 tbsp extra-virgin olive oil
- 1 tsp paprika
- 0.25 tsp cayenne pepper
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 35.6 g Cajun seasoning
- 261.7 g sweet potato
- 180.1 g broccoli
Method
- 01Preheat oven to 400°F (200°C) and preheat a grill or grill pan to medium-high heat.
- 02In a small bowl, mix the paprika, cayenne pepper, dried oregano, dried thyme, onion powder, half of the salt, and half of the black pepper to make a Cajun spice blend.
- 03Toss the raw chicken thigh with half of the minced garlic, half of the olive oil, and 3/4 of the Cajun spice blend. Set aside to marinate for 10 minutes.
- 04Toss the diced sweet potato with 1/4 of the olive oil, remaining salt, and remaining Cajun spice blend. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized at the edges.
- 05Toss the broccoli florets with the remaining olive oil and remaining minced garlic.
- 06Place the seasoned chicken thigh on the hot grill. Grill for 6-7 minutes per side until skin is nicely charred and an instant-read thermometer inserted into the thickest part reads at least 165°F (74°C).
- 07Grill the broccoli florets alongside the chicken during the last 5 minutes of cooking, turning occasionally until tender-crisp with dark grill marks.
- 08Serve the grilled chicken thigh alongside the roasted sweet potatoes and charred broccoli.
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