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Bold, smoky, and packed with flavor, this Grilled Cajun Chicken is the kind of recipe that earns a permanent spot in your weeknight dinner rotation.
Grilled chicken might not sound all that exciting or innovative, but trust me when I say that the marinade does all the work here. I highly recommend marinating the chicken overnight if you have the time! Even 30 minutes makes a difference, but overnight is where the magic really happens. A combination of avocado oil, Worcestershire sauce, Crystal hot sauce, and a blend of classic Cajun spices comes together to create a deeply flavorful, slightly spicy chicken that is incredible fresh off the grill.
Crystal hot sauce is a Louisiana-style hot sauce that has a tangy, peppery flavor. I love it because it’s milder than Tabasco and adds heat without overpowering the other spices. It’s such a good complement to the other ingredients used in this dish. A duo of smoked paprika and ground cayenne pepper gives this chicken its signature deep, reddish color and smoky heat — it’s seriously a grilling game-changer!
To complete your summer feast, add a few grilled corn cobs or charred okra alongside the chicken and finish with a squeeze of fresh lemon and a sprinkle of parsley or sliced scallions for a pop of color! If you have leftovers, use them in salads, wraps, or grain bowls. Better yet, go ahead and make an extra-big batch to enjoy for lunch throughout the week!
Ingredients:
- Avocado Oil
- Worcestershire Sauce
- Crystal Hot Sauce
- Kosher Salt
- Smoked Paprika
- Dried Rosemary
- Dried Oregano
- Freshly Ground Black Pepper
- Ground Cayenne Pepper
- Garlic Powder
- Lemon Zest
- Boneless, Skinless Chicken Breasts
- Lemon Wedges, For Serving
- Fresh Parsley, For Garnish
Step-by-Step:
step one: make the marinade
In a large bowl or zip-top bag, whisk together the avocado oil, Worcestershire sauce, hot sauce, salt, smoked paprika, rosemary, oregano, black pepper, cayenne red pepper, garlic powder, and lemon zest until well combined.
step two: marinate the chicken
Add the chicken breasts and turn to coat, massaging the marinade into the meat. Cover and refrigerate for at least 30 minutes or up to 8 hours. Remove from the refrigerator for 20 to 30 minutes before grilling.
step three: grill the chicken
Preheat the grill to medium-high heat (about 400°F). Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill and cook for 6 to 7 minutes per side until nicely charred and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes.
step four: garnish and serve
Serve with lemon wedges and garnish with fresh parsley, if desired.
Recipe FAQs:
Yes! You can marinate the chicken the night before. The cooked chicken will last in the fridge for 3 to 5 days in an airtight container.
Absolutely! This works great on a grill pan on the stovetop or just a regular heavy-duty stainless steel skillet. The cook time should be about the same whether you’re cooking indoors or outdoors! Just make sure you reach an internal temperature of 165°F.
When you’re looking for a flavorful, all-purpose chicken recipe to repurpose every which way, this Grilled Cajun Chicken is it. Tag me on social @thedefineddish so I can see your final dish!
looking for more grilling recipes? try these!
Grilled Green Goddess Chicken Thighs with Summer Salad
Jalapeño Cheddar Turkey Burgers
Grilled Ribeye Tacos with Crispy Cheese Tortillas
Hoisin-Glazed Grilled Pork Tenderloin Bowls
Chipotle-Coffee Smoked Chuck Roast
Grilled Cajun Chicken
Ingredients
- 1/4 cup avocado oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Crystal hot sauce
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon ground cayenne pepper
- 3 teaspoons garlic powder
- zest of 1/2 lemon
- 6 boneless, skinless chicken breasts
- 1 lemon, cut into wedges, for serving
- finely chopped fresh parsley, for garnish (optional)
Instructions
- In a large bowl or zip-top bag, whisk together the avocado oil, Worcestershire sauce, hot sauce, salt, smoked paprika, rosemary, oregano, black pepper, cayenne red pepper, garlic powder, and lemon zest until well combined.
- Add the chicken breasts and turn to coat, massaging the marinade into the meat. Cover and refrigerate for at least 30 minutes or up to 8 hours. Remove from the refrigerator for 20 to 30 minutes before grilling to take the chill off.
- Preheat the grill to medium-high heat (about 400°F). Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill and cook for 6 to 7 minutes per side until nicely charred and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes.
- Serve with lemon wedges and garnish with fresh parsley, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
