Name: Grilled Blackened Chicken Breast Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Cajun, American
Ingredients: 1 tablespoon paprika; 4 teaspoons sugar, divided; 1 1/2 teaspoons salt; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1 teaspoon lemon-pepper seasoning; 1 teaspoon cayenne pepper; 1/2 teaspoon cumin; 1 1/2 teaspoons pepper, divided; 4 boneless, skinless chicken breast halves; 1 1/3 cups mayonnaise; 2 tablespoons water; 2 tablespoons cider vinegar

Here is a Grilled Blackened Chicken Breast that is fork-tender with a little kick and fabulous!

The recipe is super simple with a coating that seals in the spicy juices and dipping sauce set aside for dipping it after grilling!

If you love chicken, you will love this delicious way to prepare your chicken breasts (and just remember what blackened means if you don't already know, it's just food blackened no it isn't burnt it's simply coated in a special spice blend that takes on a very dark brown, almost black color when cooked in a skillet, on a grill or in an oven).

This recipe tastes great and can even be cooked on a cast-iron skillet on the stovetop that is gridded because it does leave those grill marks and is perfect for wintertime when grilling isn't possible.

The secret ingredient used in this recipe improves any meats and seafood every time and adding a little seasoning is going to be a spectacular tasting on these chicken breasts!

Fire up the grill and get your favorite wood chips ready to make a fantastic smoky flavor grilled chicken for another fabulous addition.

Also, try my Best Grilling Collection of recipes and some of our delicious way to make Hawaiian Pork Chops Grilled Pizza also!

Scroll down to the recipe card that's printable for this simple blackened chicken recipe and find out why it's so good.

this is blackened chicken with a mayonnaise dipping sauce grilled

Delicious Peppery Sauce

This spicy blackened chicken packs a one-two punch of flavor.

Guess what? It's great on any kind of fish, steak, or pork, it's amazing on Mahi Mahi and even for basting baked potatoes on the grill!

The grilled chicken is basted with a peppery white sauce—there's plenty of extra sauce leftover for dipping set aside also and that's what keeps the chicken juicy inside!

This chicken is juicy and the outside is a crusty coated charred effect and browned perfectly bursting with Cajun flavored spices!

Of course, if you're not one to like that spice, just leave it out and add some of your favorite fresh herbs.

Ingredients You Will

Scroll Down to the Recipe Card for Exact Measurements

paprika
sugar
salt
garlic powder
dried thyme
lemon-pepper seasoning
cayenne pepper
cumin
pepper
boneless, skinless chicken breast halves
mayonnaise
water
apple cider vinegar

Options:

Omit the pepper for kids and add fresh herbs and smoked paprika
For fewer calories use low-fat mayonnaise
You can also substitute white vinegar for apple cider vinegar
Pork, seafood, steak, and venison, are all great with this seasoning method
Grilling: On high heat cook chicken for 4 minutes (covered), or until the chicken breast has a nice sear or has "blackened". Flip the chicken and grill directly for another 4 minutes (covered), or until you see a dark crust form on the other side
Oven-baked: Bake for 15 to 18 minutes, or until the internal temperature of the chicken reaches 165 degrees we also broil for the last few minutes until the chicken on top is golden brown.
Stovetop: Place the chicken on the hot cast iron pan and let it cook for 5-6 minutes. It will be ready when it has a blackened crust on it. Flip and cook another 5-6 minutes until the chicken reaches an internal temperature of at least 165 degrees. using a meat thermometer.

this is a mayonnaise dipping sauce and rub for chicken on the grill with a colander of romaine lettuce in the background

Try Some Side Dish Suggestions We Love

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Mayonnaise Coated Chicken

If the idea of basting chicken cutlets with mayonnaise while grilling them leaves you wondering and saying "hmmm".

I can totally relate and I felt the same way until I tried it.

Now I use mayonnaise as the base for nearly every marinade for meat and seafood, whether I’m cooking on the grill or in a cast-iron skillet indoors.

The magic of that simple staple ingredient helps your other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning.

It's really a mayo mojo!

And hey. don't worry about the meat tasting like mayo, it doesn't, not at all it really adds nothing to the flavor it just makes everything moist and juicy inside.