Grilled Blackened Chicken Breasts

Classic grilled blackened chicken breast bursting with spicy grilled goodness that you will love. Just follow the easy step by step photo instructions.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Blackened Chicken, Blackened Chicken Breasts, Grilled Blackened Chicken
Servings: 2
Calories: 134kcal
Author: Dan Mikesell AKA DrDan


  • 2 skinless boneless chicken breasts

Blackening Seasoning

  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1/4 teaspoon cumin
  • 1/4 teaspoon thyme
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon white pepper use black pepper if you want
  • 1/4 teaspoon kosher salt


  • Clean and oil the grill. Preheat grill to a surface temperature of about 450 degrees 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. A simple brine of 2 cups water, 2 tablespoons table salt, and 2 tablespoons sugar for 20 to 60 minutes help keep them moist.
  • 4Mix rub 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon cumin, 1/4 teaspoon thyme, 1/4 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/4 teaspoon kosher salt, and 1/8 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.


Pro Tips:

  1. Scale to your needs. This is cooking for two, so I have two chicken breasts.
  2. 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.
  3. If you brine, rinse the salt off carefully and add no salt in the seasoning.
  4. The seasoning only makes about 2 teaspoons, so only a light coating.
  5. Try to use chicken breasts that are about the same size and thickness. If you get those very thick breasts, use a meat mallet or bottom of a pan to flatten them out a little to about 3.4 inches.
  6. The seasoning is about 4/10 hot. Adjust the cayenne to your taste.
  7. Grill surface temperature is very important for cooking any chicken. Please use a grill surface thermometer to get a temperature of 450. See A Beginners Guide to Grill Temperature on a Gas Grill.
  8. The safe final temperature is 165. Less is unsafe and more will start drying.
  9. Be sure to let the chicken rest for a few minutes before serving.
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Serving: 1breast | Calories: 134kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 423mg | Potassium: 418mg | Fiber: 1g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.7mg