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Close up of Grilled Cajun Chicken on plate with corn and lemons.
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5 from 2 votes

Grilled Cajun Chicken

Prep Time30 minutes
Cook Time20 minutes
Marinating Time30 minutes
Total Time1 hour 20 minutes
Servings: 6
Author: Alex Snodgrass

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

Calories: 228kcal | Carbohydrates: 5g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1096mg | Potassium: 540mg | Fiber: 1g | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg