Classic grilled blackened chicken breast bursting with spicy grilled goodness that you will love. Just follow the easy step-by-step photo instructions.
You can never have enough great chicken recipes. Kick it up some with these tasty blackened chicken breasts cooked on your grill. Great taste is not far away.
And by making your seasoning, you can adjust the heat to your taste. Also, we can do a quick brine for moisture. To do the brine, you need to not have salt in the seasoning. Not possible if you buy your seasoning.
The original recipe was an oven-based recipe from allrecipes.com. I used the seasoning with some changes and converted it to grilling with my standard chicken breast recipe.
A nice solid higher 4. It could be a lower 5 for many.
It is easier to cook chicken that is about the same size and thickness. So try to even it out when you pick your chicken.
If you get these really plump chicken breasts, flatten them a little with a meat mallet or bottom of a pan.
Like all grilled chicken breast, this can dry some if you're not careful. A simple brine of 2 cups water, 2 tablespoons table salt, and 2 tablespoons sugar for 20 to 60 minutes help keep them moist.
The recommended brine that is relatively heavy in salt. According to Cooks Illustrated, this concentration of brine is recommended for chicken for 30 minutes to 2 hours. I find the chicken gets saltier if over 1 hour so I'm suggesting 1-hour max with this mixture Actually, 20 minutes will do a fairly good job of brining the chicken breasts.
While I no longer recommend rinsing chicken usually, you should always rinse carefully after brining to eliminate the surface salt.
You can grill skinless boneless chicken breasts and keep them moist without the brine, but it requires attention and skill. Skip the brine at your own risk.
👨🍳The Blackening Seasoning
The original seasoning needed a touch of garlic, and I added that. And a touch more salt.
The heat here is about 4/10 so adjust the cayenne to your taste.
The white pepper is a very nice different taste. It is thought to be the main secret ingredient of KFC. Use black pepper if you want or don't have white pepper.
If you brine the chicken, you must leave the salt out of the seasoning.
Grill temperature is extremely important in our keep the chicken moist. For any chicken, you can not "sock the heat to it." The outside will be burnt before the center is safe to eat.
I like to cook all chicken with a grill surface temperature of about 450°, give a take a little. This is medium on my current grill, which is a "hot" grill. It is medium-high on most gas grills. Please see my guide A Beginners Guide to Grill Temperature on a Gas Grill and get it right. If you don't get this right, you will not be successful with this recipe.
I liked the taste of the sauce from Alabama BBQ Chicken with White BBQ Sauce with the blackened chicken. A great mayonnaise-based sauce from Big Bob Gibson's of Alabama.
📖Chicken Breast Recipes
Clean and oil the grill. Preheat grill to a surface temperature of about 450° which is medium-high on most grills. You must get the surface temperature correct.
Trim breasts well. You can brine if you wish but then skip the salt in the rub.
Mix rub: ½ teaspoon paprika, ¼ teaspoon cayenne pepper, ¼ teaspoon cumin, ¼ teaspoon thyme, ¼ teaspoon garlic powder, ⅛ teaspoon onion powder, ¼ teaspoon kosher salt, and ⅛ teaspoon white pepper. You may adjust the cayenne to taste and use black pepper if you want.
Rub the dry mix on breast front and back. You only have 2 teaspoons so a light coat.
Grill over direct heat with the grill lid closed for 5 minutes then flip every 5 minutes until internal temp is 165°. About 25-30 minutes.
Lightly tent for 5 minutes before serving.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Originally published on August 9, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.