Cajun Grilled Chicken Breast Recipe

Combine spices

In a small bowl, combine paprika, kosher salt, black pepper, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and crushed red pepper flakes. Whisk or stir until evenly blended.

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are unevenly thick, butterfly or pound them to an even thickness of about 1/2–3/4 inch so they cook evenly.

Make marinade

In a medium bowl, combine the olive oil, lemon juice, hot sauce (if using), and brown sugar. Stir until sugar is mostly dissolved. Add about 2 tablespoons of the prepared Cajun spice rub to the marinade and whisk to incorporate. Reserve the remaining spice rub for direct seasoning before grilling.

Marinate

Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, coating evenly. Seal or cover and refrigerate for 20 minutes to 2 hours. (Minimum 20 minutes allows flavor to develop; up to 2 hours is ideal. Do not marinate much longer because acid can firm the meat.)

Preheat grill

When ready to cook, remove chicken from refrigerator about 10 minutes before grilling to take off chill. Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates or brush chicken lightly with oil to prevent sticking.

Season chicken

Just before grilling, pat each breast lightly with paper towel to remove excess marinade (this promotes better searing). Evenly sprinkle the reserved Cajun spice rub over both sides of the chicken breasts, pressing gently so the rub adheres.

Grill

Place chicken on the preheated grill. Cook over direct heat with the lid closed as much as possible: about 4–6 minutes per side depending on thickness. Rotate once halfway through each side if necessary to get good grill marks. Avoid pressing down on the chicken. Use an instant-read thermometer to check doneness: remove from grill when internal temperature reaches 160°F (71°C), carryover will bring it to 165°F.

Rest

Transfer grilled chicken to a clean plate or cutting board and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute and finish cooking.

Slice and serve

Slice the chicken against the grain if desired. Garnish with chopped parsley and serve with lemon wedges for squeezing over the chicken.

Serve the Cajun grilled chicken atop rice, on a salad, or alongside grilled vegetables. Squeeze lemon over the top and sprinkle with fresh parsley to finish.