What's for Dinner: Grilled Cajun Chicken

This superflavorful chicken recipe requires very little prep work. You can even add the spices to the chicken in the morning and let the breasts marinate in the fridge all day. Then just come home, fire up the grill and -- voila! -- dinner is served.

Servings: 4


  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 cup lemon juice
  • 1/4 cup vegetable oil
  • 4 skinless, boneless chicken breast halves


Combine the dry spices in a small bowl. In a shallow glass dish large enough to hold the chicken in a single layer, place the lemon juice and oil. Add half of the spice mix; stir to combine.

Add the chicken breasts, turning to coat both sides. Marinate for 30 to 60 minutes at room temperature or 2 to 3 hours (or overnight) in the refrigerator, covered.

Drain the chicken and sprinkle both sides with the remaining seasoning mix. Place the breasts on a hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on the heat intensity and the thickness of the meat.

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A glass baking dish is great for holding meats while they marinate in the fridge. Shop for a glass baking dish.

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