Southern Cajun Chicken Recipe – Char-Grilled

Why You’ll Love This this Southern Cajun Chicken

This Southern Cajun chicken brings all that bold, spicy flavor you crave without any of the fuss – just marinate, grill, and watch everyone come running when they smell that smoky goodness wafting through the air.

The marinade works its magic in just 30 minutes, which means you can go from “what’s for dinner” panic to hero status faster than you can say “pass the hot sauce.”

With that perfect blend of Cajun heat and Italian herbs, plus the bright pop of lemon pepper, every bite delivers layers of flavor that’ll make your taste buds do a little happy dance.

Ingredients List

This Southern Cajun chicken keeps things beautifully simple with just six ingredients that pack a serious flavor punch.

• 2 cups vegetable oil
• 2 tablespoons cajun seasoning
• 2 tablespoons dried Italian herb seasoning
• garlic powder, to taste
• 2 tablespoons lemon pepper

• 10 boneless skinless chicken breast halves, pounded to 1/2 inch thickness
• Oil considerations: Two cups might seem like a lot, but most of it gets drained away – you’re creating a marinade bath, not deep frying
• Sodium watch: Between the Cajun seasoning and lemon pepper, this dish runs pretty high in sodium, so maybe skip the extra salt at the table
• Lean protein win: Boneless, skinless chicken breast gives you all that protein goodness without the extra fat from skin
• Herb blend benefits: Those Italian herbs aren’t just for flavor – many contain antioxidants that add a little nutritional bonus to your meal

Step by Step Directions



Follow these straightforward steps to create perfectly seasoned Cajun chicken with a bold, spicy kick.

• Prepare the marinade: In a large shallow dish, combine 2 cups vegetable oil, 2 tablespoons Cajun seasoning, 2 tablespoons dried Italian herb seasoning, garlic powder to taste, and 2 tablespoons lemon pepper – mix thoroughly.
• Marinate the chicken: Place the 10 pounded chicken breast halves in the dish, turning each piece to guarantee complete coating with the oil mixture, then cover and refrigerate for 30 minutes.
• Prep the grill: Preheat your grill to high heat and lightly oil the grill grates to prevent sticking.
• Drain and discard: Remove chicken from marinade and discard the used marinade completely – don’t save it for basting.
• Grill to perfection: Place chicken on the hot grill and cook for 6-8 minutes per side, or until the internal juices run clear and the meat is no longer pink.
• Rest before serving: Let the chicken rest for 2-3 minutes after grilling to allow juices to redistribute throughout the meat.

For authentic flavor preparation, consider using traditional Indian cooking equipment to enhance your spice blending and marination process.

Substitutions and Variations

• Switch up the seasoning blend: Can’t find Cajun seasoning at the store, or maybe you’re one of those organized people who actually makes their own spice blends?

Try mixing paprika, cayenne pepper, garlic powder, onion powder, oregano, and thyme – it’s basically Cajun seasoning’s homemade cousin that tastes just as good.

• Make it less oily****: Two cups of oil does seem like a lot, doesn’t it?

You can cut that down to just enough to coat the chicken, maybe 1/2 cup, and add a splash of chicken broth or even beer to bulk up the marinade without all that extra oil.

• Boneless thighs for the win: Chicken breasts are fine and all, but thighs stay juicy even when you accidentally overcook them – which, if we’re being truthful, happens to the best of us.

They’ll take about the same cooking time but pack way more flavor.

• Oven-baked version: No grill, no problem.

Bake these bad boys at 375°F for about 20-25 minutes, flipping once halfway through. You won’t get those pretty grill marks, but the flavor will still knock your socks off.

• Add some heat: Want to turn up the spice level?

Toss in some hot sauce to the marinade, or add extra cayenne pepper to really make your taste buds dance – just don’t blame me when you’re reaching for that glass of milk.

• Herb variations: Don’t have Italian seasoning hanging around?

Fresh or dried rosemary, thyme, or even some chopped fresh parsley work beautifully here, giving it a more garden-fresh atmosphere.

Additional Things to Serve With This Dish

This chicken practically begs for some classic Southern sides that’ll make your dinner table look like something straight out of a comfort food magazine.

• Creamy coleslaw – The cool, crunchy texture is like a invigorating palsy to all that spicy heat, and honestly, is there anything more satisfying than that contrast between warm, seasoned chicken and crisp, tangy slaw?
• Buttermilk biscuits – I mean, we’re already going full Southern here, so why not lean into it completely? These fluffy little clouds soak up any extra marinade flavors and give you something to do with your hands between bites.
• Mac and cheese – Whether you go with the fancy baked version with the crispy top or just good old stovetop comfort, cheese and Cajun spices are basically best friends who were meant to hang out together.
• Grilled corn on the cob – Since you’ve already got the grill fired up, toss some corn on there too. Brush it with butter and sprinkle on some of that leftover Cajun seasoning for a theme that actually makes sense.
• Simple green salad – Sometimes you need something light and revitalizing to balance out all the richness, and a basic salad with vinaigrette does the job without competing for attention.
• Sweet potato fries – These add a touch of sweetness that plays really nicely with the spicy kick, plus they’re way more interesting than regular fries, though let’s be real, any potato situation works here.

Cooking Tips & Tricks (Chef’s Notes)

Getting this chicken right is honestly all about not overthinking it, but there are a few little tricks that’ll save you from dinner disasters.

• Don’t skip the pounding – Those chicken breasts need to be an even half-inch thick, or you’ll end up with some pieces that are perfectly done while others are still doing their raw chicken impression, which nobody wants at their dinner table.
• Let that marinade do its job – I know thirty minutes feels like forever when you’re hungry, but this isn’t the time to rush things. The oil needs time to carry all those spices into the meat, and trust me, the difference between a proper marinate and a quick splash-and-cook is pretty obvious.
• Test your grill temperature with the hand trick – Hold your palm about five inches above the grate, and if you can only keep it there for 2-3 seconds before it gets uncomfortably hot, you’ve got the right heat level for this recipe.
• Use a meat thermometer if you’re feeling uncertain – The internal temperature should hit 165°F, because nobody needs to play guessing games with chicken safety, especially when you’ve got company coming over.
• Let the chicken rest for a few minutes after cooking – This gives those juices time to redistribute instead of running all over your cutting board the second you slice into it, which just seems like such a waste of all that flavor.
• Save some of that marinade mixture before adding the raw chicken – You can brush it on corn or use it for other vegetables, just never use the stuff that touched raw meat.

Nutritional Facts

This Cajun chicken packs serious flavor while keeping things relatively healthy, particularly if you’re watching your protein intake.

• Calories per serving: Approximately 280-320 calories (based on 10 servings)
• Protein: 54-58 grams per serving – nearly your entire daily protein needs in one piece
• Fat: 6-8 grams total fat, with most coming from the oil marinade that gets discarded
• Carbohydrates: Less than 1 gram – fundamentally zero carbs from the chicken and spices
• Sodium: Moderate to high depending on your Cajun seasoning blend (typically 400-600mg per serving)
• Cholesterol: About 145mg per serving from the chicken breast
• Fiber: Essentially zero, since this is all about the meat
• Sugar: Less than 1 gram naturally occurring
• Key vitamins: High in niacin (Vitamin B3), B6, and phosphorus from the chicken
• Iron content: Moderate levels, around 6-8% of daily value
• Prep impact: Most of the oil calories get left behind with the discarded marinade, keeping the final dish leaner than it appears

Fun “Did You Know?”

Ever wondered why Cajun seasoning burns your tongue in the most delicious way possible? It’s because cayenne pepper contains capsaicin, which tricks your brain into thinking you’re experiencing heat.

Here’s what’ll blow your mind: Cajun cuisine didn’t originate in Louisiana. French Acadians brought their cooking techniques from Nova Scotia in the 1700s, then adapted them using local ingredients like crawfish and alligator.

I love how this recipe uses Italian herbs too – that’s not traditional, but it creates an amazing fusion flavor. The oil marinade actually helps distribute those spices evenly across every inch of chicken.