diablo grilled chicken thighs


  • As Needed Your Favorite Cajun Shake

  • To Taste ancho chile powder

  • To Taste black pepper

  • 4 chicken thighs

  • 1/4 Cup olive oil

  • 2 Clove garlic

  • 1 Half onion, diced

  • 1 jalapeno, sliced into rings

  • 1 Pinch salt

  • 1/2 Cup water

  • 1 Can 14oz can San Marzano Tomatoes, crushed

  • 2 Tablespoon capers, drained

  • 1/2 Cup chopped flat-leaf parsley




When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Place a dutch oven or deep cast iron skillet on the grill grate and preheat.


Season both sides of the chicken thighs with the Cajun Shake, ancho or chipotle chile powder, and black pepper. Put the seasoned chicken thighs on the grill grate and cook for 5 minutes per side.


While the chicken is cooking, pour the olive oil into the pan and add in the garlic, onion, bell pepper, jalapeno, and a pinch of salt, and cook for about 5 minutes to soften the onions and peppers.


Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, about 5 more minutes.


Add the chicken thighs into the pot along with the tomatoes with juices and capers, cover the pan, and cook for 5 minutes or until the sauce has thickened to your liking.


Remove the pan from the heat and stir in the parsley. Garnish with more fresh parsley and serve. Enjoy!