Cajun Grilled Chicken Breast
250kcal
Ingredients
For the Chicken
- 4 pieces Boneless skinless chicken breasts Choose fresh for the best flavor and texture.
- 2 tablespoons Olive oil Adds moisture and helps the spices adhere to the chicken.
- 2 tablespoons Cajun seasoning A robust blend that brings the essence of Louisiana.
- 1 teaspoon Garlic powder Enhances flavor with subtle depth.
- 1 teaspoon Onion powder Perfect for adding sweetness to the spice mix.
- 1 teaspoon Paprika Offers mild heat and beautiful color.
- 1 teaspoon Salt Essential for flavor enhancement.
- 1/2 teaspoon Black pepper Adds warmth and spice.
- 2 tablespoons Lime juice Brightens the dish and balances the spices.
For Garnish
- 1/4 cup Fresh parsley Chopped for a pop of color and flavor.
Method
How to Make Cajun Grilled Chicken Breast
- Pound the chicken breasts between two pieces of plastic wrap or parchment paper to an even thickness of about 1/2 inch.
- In a small bowl, combine Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper. Rub the mixture evenly over both sides of the chicken breasts.
- Drizzle olive oil over the seasoned chicken, then squeeze fresh lime juice on top. Let it sit for a few minutes.
- Preheat your grill to medium-high heat, around 400°F (200°C).
- Place the seasoned chicken on the grill and cook for 6–7 minutes on one side without moving it.
- Flip the chicken and grill for an additional 5–7 minutes or until the internal temperature reaches 165°F (74°C).
- Once cooked, remove the chicken from the grill and let it rest for about 5 minutes.
- Slice the chicken if desired and garnish with chopped fresh parsley.
- Serve the Cajun Grilled Chicken Breast with your favorite sides.
Nutrition
Serving1pieceCalories250kcalCarbohydrates2gProtein36gFat12gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat8gCholesterol120mgSodium700mgPotassium450mgVitamin C5mgCalcium2mgIron4mg
Notes
When preparing, pound the chicken for even cooking and avoid overcrowding the grill. Resting after grilling ensures tenderness. Use a meat thermometer for safety.