This smoky, spicy Cajun chicken marinade works magic on boneless, skinless chicken breasts. It's got great flavor from both smoked paprika and Hungarian paprika, black pepper, dried oregano and more.
Marinade ingredients and notes:
This marinade has all the spices and herbs you typically find in Cajun seasoning, plus fresh garlic and olive oil. The mix adds incredible flavor and a good spice kick to a chicken breast. And because it has olive oil right in it, you can throw the chicken directly from the marinade onto the grill for maximum convenience.
- Instead of the more traditional cayenne pepper, I used Hungarian paprika in addition to smoked paprika here. I tested this recipe with cayenne pepper as well but found that Hungarian paprika was more flavorful, less harsh and still nicely spicy.
- As always, I recommend to get the spices from a dedicated spice shop to ensure quality and freshness.
How to make it:
Step 1. Prepare the chicken:
If your chicken breast is thicker on one end and thinner on the other, it's best to even it out. (That way the thin end doesn't get overcooked.) Cover the chicken breast with plastic wrap and lightly pound the thick end with a meat mallet to an even thickness. (If you don't have a meat mallet you can use a rolling pin instead.)
Step 2. Marinate the chicken:
Whisk all marinade ingredients together in a bowl, then transfer the mix into a resealable plastic bag. Add the chicken to the bag and move around to fully coat. Transfer to the fridge and marinate for 1 hour.
Step 3. Grill the chicken:
Transfer the chicken out of the marinade directly onto the grill using kitchen tongs. Grill the chicken until its internal temperature reaches 165 degrees F. (about 5 minutes per side.)
How to serve it:
My recommendation is to serve the grilled chicken with these roasted lemon basil potatoes. The combination of the spices with the lemon and basil flavors is fantastic.
How to store leftovers:
If you have any grilled chicken left over, transfer it to an airtight container and store in the fridge.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Recipe
Cajun Chicken Marinade
Equipment:
- measuring spoons
- knife
- garlic press (optional)
- cutting board or cutting mat
- plastic wrap
- meat mallet or rolling pin
- mixing bowl
- whisk
- resealable plastic bag
- plastic spatula
- kitchen tongs
- digital meat thermometer (recommended)
Ingredients:
For the marinade:
- 1 ½ tablespoons olive oil
- 2 small garlic cloves, minced or pressed through a garlic press
- ½ tablespoon smoked hot paprika*
- ½ teaspoon dried oregano
- ⅛ teaspoon salt
- ¼ teaspoon onion powder
- ⅛ teaspoon Hungarian paprika*
- ¼ teaspoon black pepper
For the chicken:
- 8 ounces boneless, skinless chicken breast, pounded into even thickness
Instructions:
For the marinade:
- Whisk all marinade ingredients together in a bowl, then pour into a resealable plastic bag.
For the chicken:
- Add the chicken to the bag with the marinade and turn around to coat. Marinate in the fridge for 1 hour.
- Transfer the chicken directly from the marinade onto the grill using kitchen tongs. Grill the chicken until its internal temperature reaches 165 degrees F. (about 5 minutes per side).
Notes:
More spiced chicken marinade recipes:
- Ancho Marinade1 Hours 20 Minutes
- Pineapple Jalapeno Chicken Marinade1 Hours 5 Minutes
- Honey Chili Chicken Marinade (with Sriracha sauce)1 Hours 15 Minutes
- Mediterranean Grilled Chicken Marinade40 Minutes
Tony Osude says
Thanks for the fantastic recipe. Cooked for a group of friends the other evening and they are asking for the recipe.
Nicole B. says
That's wonderful to hear, Tony! Thanks so much for making the recipe and for leaving feedback, it's much appreciated!
Deonarine Arjune says
Great
Nicole B. says
Love to hear that! :)
Penny says
Hi...can you marinade overnight especially as no acid element in the recipe?
Nicole B. says
Hi Penny, that should be fine. Raw garlic is acidic so there is an acid in this marinade but it's not very aggressive.