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

Instructions

1. 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.