There’s something truly special about the moment a piece of seasoned chicken hits a hot grill. That immediate, satisfying sizzle and the plume of aromatic smoke that follows is one of the quintessential sounds and smells of summer for me. We often turn to this Cajun spiced grilled chicken recipe when the sun is out, but honestly, it’s so good we make it year-round on a griddle pan. The magic is in the spice blend; it’s a deep, smoky, and fragrant mix that forms the most incredible crust on the chicken, locking in all the juices.

This recipe was born from a desire to replicate the incredible flavours of Cajun cuisine in a way that felt both authentic and accessible for a home cook. It’s not about overwhelming heat; it’s about a balance of savoury, spicy, and herbal notes that work in harmony. The first time I nailed this spice blend, my husband, who’s usually quite picky about spicy food, asked for seconds before he’d even finished his first portion! It has been a staple in our home ever since.

Whether you’re planning a weekend barbecue with friends or just need a straightforward and flavourful meal for a Tuesday evening, this grilled chicken delivers. The meat comes off the grill tender and succulent, with a beautifully charred exterior that’s packed with flavour. It’s the kind of dish that gets compliments every single time we serve it, and I’m so excited to share my method with you.

Recipe Overview

This Cajun spiced grilled chicken recipe is all about a robust, homemade spice rub that transforms simple chicken breasts into a genuinely memorable meal. The flavour profile is smoky from the paprika, with a gentle warmth from cayenne, and an earthy depth from cumin, garlic, and herbs. I’ve found that letting the chicken marinate in the spices for even just 30 minutes makes a world of difference, allowing the flavours to really penetrate the meat.

• Prep Time: 10 minutes (+ 30 minutes marinating)
• Cook Time: 15-20 minutes
• Total Time: 55 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Cajun Spiced Grilled Chicken Recipe

• Genuine Flavour: We’re not just talking about generic “spice.” This blend has layers: smoked paprika provides a deep, barbecue-like base, while dried thyme and oregano add a lovely, aromatic complexity that cuts through the richness.
• Ready in Under an Hour: From start to finish, including marinating time, this dish comes together in about 55 minutes, making it brilliant for weeknight dinners when you want something special without the fuss.
• Flexible Recipe: You can easily adjust the heat by reducing or increasing the cayenne pepper. It also works beautifully with chicken thighs (just add a few extra minutes to the cooking time) or even pork chops.
• Great for Summer Gatherings: This is a star dish for any barbecue or garden party. It’s straightforward to scale up, and the chicken can be marinated ahead of time, leaving you free to enjoy your guests.
• Family Tested: This recipe always gets a thumbs-up in my house. It’s flavourful enough for the adults to love but not so fiery that the kids turn their noses up at it. It’s a true family favourite.

Cajun Spiced Grilled Chicken Recipe

⏱️ 40 min prep  •  🍳 20 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

The heart of this recipe is the spice blend, which uses common pantry staples. For the smoked paprika, I really recommend using a good quality one; I often use La Chinata Sweet Smoked Paprika because its flavour is so rich and authentic. It makes a noticeable difference.

• 4 large boneless, skinless chicken breasts (about 200g each)
• 2 tbsp olive oil
• For the Cajun Spice Rub:
• 2 tbsp smoked paprika
• 1 tbsp sweet paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp cayenne pepper (or more, to taste)
• 1 tsp fine sea salt
• 1 tsp freshly ground black pepper
• 1 tsp soft light brown sugar (optional, but helps with caramelisation)

Kira’s Tip: I always make a triple or quadruple batch of this Cajun spice rub and store it in a sealed jar in the cupboard. It lasts for months and is fantastic for seasoning everything from prawns and fish to our Crispy Oven Roasted Potatoes Side.

How to Make Cajun Spiced Grilled Chicken

The process for making this spicy grilled chicken is very straightforward. The key steps are creating the rub, giving the chicken time to marinate, and grilling it carefully to ensure it stays juicy.

1. Create the Spice Rub: In a small bowl, combine all the ingredients for the Cajun spice rub: both paprikas, garlic powder, onion powder, oregano, thyme, cayenne, salt, black pepper, and the optional brown sugar. Mix thoroughly until everything is evenly distributed.
2. Prepare the Chicken: Pat the chicken breasts completely dry with a paper towel. This is a crucial step for getting a good crust. Place them in a large bowl or a dish.
3. Season and Marinate: Drizzle the olive oil over the chicken breasts and toss to coat them evenly. Sprinkle the spice rub all over the chicken, using your hands to press the mixture firmly into the meat on all sides. Cover the dish and let the chicken marinate in the fridge for at least 30 minutes, or up to 4 hours for a deeper flavour.
4. Preheat the Grill: When you’re ready to cook, preheat your outdoor grill or indoor griddle pan to a medium-high heat, around 200°C (180°C fan). You want it hot enough to sizzle, but not so hot that the spices burn before the chicken is cooked through.
5. Grill the Chicken: Place the marinated chicken breasts on the hot grill. Cook for 6-8 minutes on the first side. What works best for me is resisting the urge to move them around; this allows those beautiful, dark grill marks to develop.
6. Flip and Finish Cooking: Using tongs, flip the chicken breasts and cook for another 6-8 minutes on the second side. The chicken is done when it’s firm to the touch and the internal temperature reaches 74°C on a meat thermometer. Always check the thickest part of the breast to ensure it’s cooked safely, as recommended by the Food Standards Agency.
7. Rest the Chicken: This is the most important final step! Transfer the grilled chicken to a clean cutting board and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it wonderfully moist.

Tips From My Kitchen

• Temperature Control: Don’t have the grill on its highest setting. Medium-high heat is ideal because it cooks the chicken through perfectly without scorching the paprika and garlic in the spice rub, which can turn bitter if burned.
• The Secret Step: I learned that giving the chicken a few minutes to come to room temperature before grilling (about 15-20 minutes out of the fridge) helps it cook more evenly. A fridge-cold chicken breast can end up overcooked on the outside and undercooked in the middle.
• Make-Ahead: The spice rub can be prepared weeks in advance. You can also marinate the chicken in the rub and oil for up to 24 hours in the fridge, making it a brilliant option for meal prep or easy entertaining.
• Storage: Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days. It’s delicious cold in salads and sandwiches or gently reheated.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, but a couple of tools will make the process much smoother.

• Outdoor grill or a stovetop griddle pan
• Instant-read meat thermometer (highly recommended for perfectly cooked chicken)
• Tongs for flipping
• A small bowl for mixing the spice rub

Common Mistakes to Avoid

• Overcrowding the Grill: Don’t place the chicken breasts too close together. They need space for the hot air to circulate, which ensures they grill rather than steam. Cook in batches if necessary.
• Wrong Temperature: If the grill is too low, you won’t get that lovely char. If it’s too high, the outside will burn while the inside remains raw. Aim for a consistent medium-high heat.
• Skipping the Rest Time: I can’t stress this enough! Slicing into the chicken immediately after it comes off the grill will cause all the delicious juices to run out onto the cutting board, leaving you with dry meat. Be patient and let it rest.

Delicious Variations to Try

Once you’ve mastered the base recipe, it’s fun to experiment. Here are a few ideas we enjoy:

• Extra Spicy Version: If you love heat, add an extra teaspoon of cayenne pepper or a pinch of hot chilli flakes to the spice rub. You could also serve it with a fiery hot sauce on the side.
• Use Different Cuts of Chicken: This rub is fantastic on boneless, skinless chicken thighs, which are incredibly forgiving and stay very juicy. Just grill them for a couple of minutes longer per side. It’s also great on chicken wings for a party snack.
• Try it with Fish or Prawns: The spice mix works wonderfully with seafood. For a different take, try our Grilled Salmon With Lemon Butter Sauce Recipe and simply swap the sauce for this Cajun rub. King prawns tossed in the rub and quickly grilled are also phenomenal.

What to Serve With Cajun Spiced Grilled Chicken

This flavourful chicken pairs well with so many different sides. We like to balance its smoky spice with something fresh and cooling.

• Creamy Coleslaw: A classic creamy, crunchy coleslaw provides a lovely contrast in both texture and temperature.
• Corn on the Cob: Grilled or boiled corn on the cob, slathered in butter, is a simple and satisfying side that complements the Cajun spices.
• Big Batch Pasta Salad: For a larger gathering, serving this chicken alongside something substantial like my Big Batch Pasta Salad for Crowds makes for a complete and hearty meal.
• Drink Pairing: A cold, crisp lager or a chilled glass of Sauvignon Blanc works beautifully to cut through the spice and refresh the palate.

Frequently Asked Questions

Cajun Spiced Grilled Chicken

A simple yet flavorful grilled chicken recipe featuring a homemade Cajun spice rub for a smoky, spicy kick. Perfect for a quick weeknight dinner or a weekend barbecue.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

  

• 4 large boneless skinless chicken breasts (about 200g each)
• 2 tbsp olive oil

For the Cajun Spice Rub

• 2 tbsp smoked paprika
• 1 tbsp sweet paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp cayenne pepper or more, to taste
• 1 tsp fine sea salt
• 1 tsp freshly ground black pepper
• 1 tsp soft light brown sugar optional, but helps with caramelisation

Method

 

1. Create the Spice Rub: In a small bowl, combine all the ingredients for the Cajun spice rub: both paprikas, garlic powder, onion powder, oregano, thyme, cayenne, salt, black pepper, and the optional brown sugar. Mix thoroughly until everything is evenly distributed.
2. Prepare the Chicken: Pat the chicken breasts completely dry with a paper towel. This is a crucial step for getting a good crust. Place them in a large bowl or a dish.
3. Season and Marinate: Drizzle the olive oil over the chicken breasts and toss to coat them evenly. Sprinkle the spice rub all over the chicken, using your hands to press the mixture firmly into the meat on all sides. Cover the dish and let the chicken marinate in the fridge for at least 30 minutes, or up to 4 hours for a deeper flavour.
4. Preheat the Grill: When you're ready to cook, preheat your outdoor grill or indoor griddle pan to a medium-high heat, around 200°C (180°C fan). You want it hot enough to sizzle, but not so hot that the spices burn before the chicken is cooked through.
5. Grill the Chicken: Place the marinated chicken breasts on the hot grill. Cook for 6-8 minutes on the first side. What works best for me is resisting the urge to move them around; this allows those beautiful, dark grill marks to develop.
6. Flip and Finish Cooking: Using tongs, flip the chicken breasts and cook for another 6-8 minutes on the second side. The chicken is done when it’s firm to the touch and the internal temperature reaches 74°C on a meat thermometer. Always check the thickest part of the breast to ensure it's cooked safely, as recommended by the Food Standards Agency.
7. Rest the Chicken: This is the most important final step! Transfer the grilled chicken to a clean cutting board and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it wonderfully moist.

Notes

For the best flavor, allow the chicken to marinate for up to 4 hours. Leftovers are delicious sliced over a salad and can be stored in the fridge for up to 3 days.

I really hope you give this Cajun spiced grilled chicken a try. It’s one of those reliable, flavour-packed recipes that we return to again and again, and it never fails to impress. It’s simple, satisfying, and tastes like you’ve put in far more effort than you actually have! If you make it, please let me know how it turned out in the comments below. Happy cooking!
– Kira