Grilled Blackened Chicken

Diane Hopson Smith


This is one of the best if not the best stove top grilled chicken I've had in a long time. These pieces were very tender and moist, not to mention very tasty as well!

Even though this was cooked on the stove top, I think it would work just as well on an outside grill.

These 2 large pieces were more than we could eat. Would easily serve 4.

Hope you enjoy as much as we did!

★★★★★ 4 votes
2 to 4
30 Min
10 Min


2 large
boneless chicken breast
olive oil
1 tsp
paprika, smoked
1/4 tsp
cayenne pepper
1/4 tsp
thyme, dried
1/4 tsp
black pepper
1/2 tsp
salt, (i used salt sense)
1/2 tsp
onion powder
1/2 tsp
black garlic powder
1/2 tsp
1/2 tsp
chili powder


1Pull chicken breast from fridge 30 minutes prior to grilling to bring to room temperture.
2Combine all seasoning and whisk; set aside.
3Trim any excess fat from chicken and then rub evenly with olive oil. Sprinkle seasoning/rub evenly over chicken; rub to cover entire pieces.
4Heat grill over medium/high heat until literally smoking. You want to hear the meat sizzle once it hits the grill.
5Place breast on grill, cover and cook about 3 to 4 minutes on each side. Turn heat off and remove grill from heat. Leave meat in pan (covered) for abour 2 minutes and then remove to plate; cover with foil and let rest for 10 minutes before serving.
6NOTES: 3 steps to insure a tender moist piece of chicken:

1. Remove chicken from fridge 30 minutes prior to grilling.

2. Make sure the grill is smoking hot before you place the chicken in it.

3. Let the chicken rest (covered) 10 minutes before serving.

I used a cast iron grill.

About Grilled Blackened Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy