Cajun Chicken Burger
Bursting with bold Southern flavor, this Cajun Chicken Burger is a fiery fusion of Louisiana zing and classic American comfort. Juicy grilled chicken thighs are marinated in a homemade Cajun spice blend, delivering a smoky kick that pairs perfectly with crisp slaw, creamy aioli, and toasted brioche buns. Ideal for summer BBQs or anytime you're craving something with soul and spice, this burger captures the spirit of Cajun cuisine in each bite.
Ingredients
For the Cajun Chicken Marinade:
- 4 pieces boneless skinless chicken thighs preferably organic and air-chilled
- 2 tablespoons olive oil extra virgin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper adjust to taste
- ½ teaspoon salt kosher preferred
- ¼ teaspoon black pepper freshly ground
For the Cajun Aioli:
- ½ cup mayonnaise preferably full fat
- 1 teaspoon lemon juice freshly squeezed
- ½ teaspoon Cajun spice blend
To Assemble:
- 4 pieces brioche burger buns lightly toasted
- 1 cup shredded lettuce or mixed greens
- 1 medium tomato sliced into rounds
- ½ medium red onion thinly sliced
Instructions
- In a medium bowl, combine olive oil with smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper. Mix well to create a marinade.
- Add the chicken thighs to the marinade, making sure each piece is thoroughly coated. Marinate for at least 20 minutes (or up to 24 hours in the refrigerator for deeper flavor).
- While the chicken marinates, prepare the Cajun aioli. Mix mayonnaise, lemon juice, and Cajun seasoning until smooth. Chill until ready to use.
- Heat a grill pan or outdoor grill to medium-high heat (about 400°F / 205°C). Grill chicken thighs for 5–6 minutes per side until internal temperature reaches 165°F (74°C) and there’s a nice char. Let rest for 5 minutes.
- Lightly toast the brioche buns face-down on a hot skillet or grill until golden.
- Assemble the Burgers: Spread Cajun aioli on both bun halves. Add lettuce, tomato slices, grilled chicken, and red onion. Top with the bun lid and serve immediately.
Notes
- Substitute Greek yogurt for a lighter aioli option.
- Make it dairy-free by using vegan mayo.
- Don’t press the chicken while grilling—it keeps the juices in.
- Double the aioli and use it as a fry dip!
Nutrition
Calories: 287kcalCarbohydrates: 7gProtein: 2gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 14mgSodium: 484mgPotassium: 235mgFiber: 2gSugar: 3gVitamin A: 1186IUVitamin C: 8mgCalcium: 34mgIron: 1mg
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