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Grilled Blackened Chicken

Grilled Blackened Chicken

It’s officially summer and what would the season be without grilling. Over the next several weeks, I will continue to showcase some of the best and easiest grilling recipes for you and your family and friends. Today’s recipe feature is Grilled Blackened Chicken. Chicken breasts get a spicy rub down with paprika, black pepper, salt, cayenne, oregano, thyme garlic and olive oil. After being grilled skin-side down for a few minutes, the chicken is cooked slowly over indirect heat for about 40 minutes. The end result is juicy, delicious chicken that looks as wonderful as it tastes. Pair this dish with Martha’s Green Cabbage and Red Apple Slaw to create a fantastic meal. Healthy and joyous eating!

Grilled Blackened Chicken (Recipe courtesy Martha Stewart)


  • 1 tablespoon olive oil, plus more for grill
  • 1 teaspoon paprika
  • 2 teaspoons ground pepper
  • 1 ½ teaspoons coarse salt
  • 1 teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 garlic clove, minced
  • 4 bone-in, skin-on chicken breast halves (2 ½ pounds total)


Set up a grill for indirect cooking over medium-high. Clean and lightly oil hot grill. In a bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken.

Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 35 to 40 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes. Serving yield = 4 servings.

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