Our Grilled Blackened Chicken Breasts are an easy, bold-flavored dish featuring a spicy, smoky crust and a tender, juicy interior. This recipe delivers classic Cajun-inspired heat and char without complicated steps, making it perfect for weeknight dinners, meal prep, or an impressive weekend cookout.
Grilled Blackened Chicken Breasts
A reliable blackening seasoning is a kitchen essential—when you find one you like, keep a jar on hand. A good blend brings deep, layered heat and savory notes to chicken, fish, or pork with minimal effort.
Blackening comes from Cajun and Creole cooking in Louisiana. The technique combines a generous spice rub with high heat to form a dark, flavorful crust while keeping the meat juicy inside. It works exceptionally well on chicken breasts and firm fish fillets, and it’s easy to replicate on a grill or in a heavy skillet.
We use blackening seasoning on many recipes. Some favorites include our Blackened Fish Tacos, Blackened Shrimp Caesar Wrap, and the Blackened Pork Chops recipe on the site.
What kind of blackening rub is best?
There are many excellent blackening blends available. Look for a rub that balances smoked paprika, cayenne, garlic, onion, and black pepper without too many fillers. Freshly packed blends with straightforward ingredients tend to produce the brightest flavor. If you prefer to customize, you can make a simple homemade mix using smoked paprika, cayenne, garlic powder, onion powder, dried oregano, thyme, salt, and black pepper.
Whichever blend you choose, apply it liberally and allow it to form a dark crust over high, direct heat. That contrast—spicy crust and juicy center—is what makes blackened chicken so satisfying.
Why you’ll love this dish…
- Bold Flavor: The blackening rub creates a spicy, smoky crust that elevates plain chicken breasts.
- Moist and Tender: Proper grilling and resting keep the meat juicy and soft.
- Fast and Simple: Minimal prep and a short cook time make this ideal for busy nights.
- Versatile: Serve over rice, tossed with pasta, on salads, or sliced into sandwiches.
Get all of my Traeger Recipes here!
Recipe Shopping List
Here’s a quick shopping list to get you started. For exact ingredient amounts, refer to the printable recipe card in the recipe section below.
- Boneless, skinless chicken breasts
- Salt
- Blackening rub or spice blend
- Olive oil
Try these on my Cajun Chicken Pasta!
How to Make This Recipe
This section outlines the basic steps. Follow the detailed recipe card in the card below while cooking for exact times and temperatures.
- Preheat – Heat your grill to about 375°F (190°C). This temperature produces a good char without overcooking the inside.
- Oil – Brush each chicken breast lightly with olive oil to help the spices adhere and prevent sticking.
- Season – Coat the chicken generously with blackening rub on both sides for a rich, spicy crust.
- Grill – Place the breasts on the grates and cook for about 8-10 minutes, then flip and continue until the internal temperature reaches 165°F (74°C).
- Rest – Let the chicken rest, tented with foil, for 5–10 minutes so the juices redistribute before slicing and serving.
Serve next to a plate of Jambalaya!
Recipe FAQ
Yes. You can season the chicken and keep it covered in the refrigerator for up to 24 hours before grilling. Bringing the chicken close to room temperature for 15–20 minutes before cooking helps it cook more evenly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven or slice and reheat in a skillet to avoid drying out the meat.
Absolutely—use any spice blend you enjoy. A milder rub will reduce heat but still deliver great flavor; equally, you can increase the cayenne or smoked paprika for extra intensity.
A heavy cast-iron skillet over medium-high heat works very well. Preheat the skillet until it’s smoking hot, then sear the seasoned chicken to form a crust, finishing in the pan or in a hot oven until done.
Try our Cajun Spot Prawns!
Serve this with…
- Caesar Salad for a crisp, tangy contrast
- Grilled Zucchini or Asparagus for smoky, seasonal vegetables
- Wild Rice Pilaf or plain rice to soak up the juices
Pin For Later
Grilled Blackened Chicken Breast
Simple grilled blackened chicken breast—great served over rice, tossed with pasta, sliced for salads or sandwiches. The seasoning creates a fragrant crust while the meat stays moist when grilled correctly.
5 minutes
20 minutes
25 minutes
Ingredients
- 2 pounds boneless skinless chicken breast
- ½ teaspoon salt
- 1 ½ tablespoons blackening rub
- 2 tablespoons olive oil
Instructions
-
Preheat your grill to 375°F (190°C).
-
Brush the chicken breasts lightly with olive oil on both sides.
-
Season liberally with Cajun blackening seasoning, pressing the rub into the surface so it adheres.
-
Place the seasoned chicken directly on the grates and grill for about 8–10 minutes, depending on thickness.
-
Flip and continue cooking until the internal temperature reaches 165°F (74°C) and the crust is well formed.
-
Remove from the grill and let rest for 5–10 minutes, tented with foil, to allow the juices to redistribute.
-
Slice against the grain and serve hot with your chosen sides.
Nutrition Information:
Yield: 4
Serving Size:
Amount Per Serving:
Calories: 320Total Fat: 13gSaturated Fat: 2gTrans Fat: 0.03gUnsaturated Fat: 9gCholesterol: 145mgSodium: 954mgProtein: 48g
Love this recipe? Tell your friends!
Follow on Instagram for more!