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The flavor of this Grilled Creole Chicken is out of this world, plus it only takes 20-30 minutes to marinate before it goes on the grill…so it’s a quick recipe for weeknights too!
Grilled Creole Chicken
Living in Arizona, it’s almost a necessity to use the grill in the summertime. When it’s 120F+, it’s just way too hot to even think about turning on the stove or oven. I probably grill out 4-5 nights a week and we usually just have a steak or grilled BBQ chicken breasts. Occasionally, I will cook something fancy like grilled pizzas or make up a new seasoning blend (like this creole seasoning) or marinade for the chicken. Grilled chicken and asparagus is probably my family’s favorite summertime meal.
Easy Grilled Chicken for Dinner
My rules for summer meals are that the recipe has to use regular ingredients (that I already in my pantry…hello pantry cooking!) and be quick to throw together. Plus, I don’t like thinking about supper at breakfast, so it has to marinate fast.
This chicken is such a beautiful deep red color, but I promise it’s not very spicy. If you are scared, then leave out the cayenne…but even my kids loved it and ate it without issues. In fact, they declared it the best grilled chicken in the world (no joke) and begged for more.
Simple, healthy dinners are always a winner at my table. Since I got the family’s approval, I plan on making up a huge batch of this mix so that I don’t have to make it every time.
How to Make Grilled Creole Chicken
Add chicken breasts to a zip top bag, add olive oil and creole seasoning. Seal shut and toss to coat chicken evenly. Let marinate in the fridge for 20-30 minutes and cook over a medium high heat grill for 10 minutes per side or until juices run clear.
Can grilled chicken be frozen?
Absolutely! Grill up a bunch and store it in the freezer for quick meals all month long. I like to double bag my grilled chicken so it lasts longer in the freezer. Sometimes I’ll slice, chop, or shred grilled chicken and put each type in their own (double) bags so it’s even easier to use.
Can grilled chicken be eaten cold?
Grilled chicken can be eaten cold. It’s delicious on salads, sandwiches or mixed into chicken salad. Just make sure it is stored in an airtight container in the fridge within 30-45 minutes of coming off the grill. Grilled chicken will last about a week in the fridge.
Can grilled chicken be pink?
Grilled chicken (well…any chicken) should register 165F in the thickest part of the meat (making sure not to touch any bones). The chicken meat should be opaque white and the juices should also run clear.
How long does Creole seasoning last?
I like to make a double, triple, and sometimes a quadruple batch of this creole seasoning. It’s delicious and I don’t like making it every time I want it. Store extra seasoning in an airtight container (I use little mason jars) and it will last 6 months if stored in a dark, cool pantry.
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Grilled Creole Chicken
The flavor of this Grilled Creole Chicken is out of this world, plus it only takes 20-30 minutes to marinate before it goes on the grill...so it's a quick recipe for weeknights too!
- 4 chicken breast halves
- 1/4 cup vegetable oil (or olive oil or canola oil)
- 1 tablespoon paprika
- 3/4 tablespoon garlic powder
- 1/2 tablespoon coarse Kosher salt
- 1/2 tablespoon onion powder
- 1/2 tablespoon dried thyme
- 1/4 tablespoon dried oregano
- 1/4 tablespoon dried basil
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- Combine oil and all seasonings ingredients in a plastic zip top bag.
- Add the chicken breasts and toss to coat thoroughly with the seasoning.
- Seal bag, place in the fridge, and let marinate for 20-30 minutes. Squish baggie every 5 minutes or so just to make sure marinade coats all the chicken.
- Prepare grill with a medium high heat; grill chicken over direct heat for about 20-25 minutes, flipping half way through. (Times will vary depending on size and thickness of chicken and the cooking temperature of the grill.)
- Chicken is fully cooked when it reaches 165° F and the juices run clear.
Nutrition Information:Yield: 4 Serving Size: 1 chicken breast
Amount Per Serving: Calories: 366Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 102mgSodium: 886mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 38g
Dave Shadrock says
I would like to be added to your bi-monthly email and purchase some of your books.
FYI, your link associated with the Fox News article are disabled(?). Not sure, it just didn’t work.
Wendy O'Neal says
Hi Dave, Thanks for stopping by from the Fox article. I just checked the links in the article and they all seemed to be working now. Here’s the link to the post: https://www.aroundmyfamilytable.com/brat-vegetable-kabobs-with-mustard-bbq-sauce/
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Kelsey Apley says
We LOVE creole and Cajun seasoning in our home. This was an instant hit for my husband and son.
We love to try new dry rubs for grilled chicken. This one had so much flavor!