Spicy cajun grilled chicken breast is juicy and full of bold flavor. Perfect for adding to salads and sandwiches. Quick and easy! Cooking is done in about 20 minutes.
Course Main Dish - Chicken, Main Dish (Quick and Easy)
Pound chicken breast until it's an even thickness.
Place in a baking dish or gallon-sized ziploc and cover with the dill pickle juice.
Refrigerate for 1 ½ hours.
Remove from the pickle brine and pat dry with paper towel.
Brush both sides with olive oil.
Sprinkle both sides with cajun seasoning.
Preheat the grill to 425℉.
Brush with oil.
Lay chicken breasts carefully on the hot grill.
Cook for about 6 minutes and then flip the chicken.
Cook about 4 more minutes, or until it is 160℉ on a meat thermometer. Don't overcook!
Remove from grill and let chicken rest for 5 minutes. This will ensures that the temperature goes up to a safe 165℉ and you have juicy chicken without it being overcooked.
Sprinkle with sliced green onions and serve.
Notes
Leftovers:Let the leftovers cool to room temperature and then place the chicken into an airtight container. Store it in the refrigerator—the chicken will last for up to four days.You can also freeze this to make it last longer. Again, let leftovers cool and transfer them to a freezer-safe container. When frozen, grilled chicken lasts for up to three months.ReheatThe easiest way to reheat leftover chicken is in the microwave. If it's frozen, let it thaw in the fridge overnight. Then, microwave in 30-second increments, flipping the chicken over each time, until it's warmed through.Don't overcook it or it will be dry.Tips:
Don't leave in the marinade more than a day or the meat will break down too much.
You can save time by skipping the pickle juice brine, but you'll lose some flavor and tenderness.
Remember to put the chicken back in the fridge while it marinates so that you don't get sick.
Don't save the pickle juice. Once the chicken has touched it, it's gotta go in the trash! No exceptions!
If you don't have a meat mallet, you can pound the chicken with a rolling pin to get it the same thickness throughout —my favorite stress-relieving activity.
Once the chicken is on the grill, try not to fiddle with it too much. By leaving it alone, you'll get those dark, delicious sear lines that make grilled chicken a delight.
Not grilling at home? Place the oiled, seasoned chicken breasts into a zip-top bag to take them to a friend's house, park grill, or tailgate party!
Remember to prep sides ahead of time, or choose dishes that don't take too long (such as a little side salad and microwaved sweet potatoes.) Cajun grilled chicken breast will cook more quickly than you think!