Easy Grilled Blackened Chicken (Juicy & Flavorful)

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Easy Grilled Blackened Chicken

Juicy grilled chicken seasoned with Traeger Saskatchewan Rub and finished with fresh lime or lemon juice.

Why You'll Love This Recipe

If you're looking for an easy grilled chicken recipe that delivers big flavor with minimal effort, this Grilled Blackened Chicken is hard to beat. Pounding the chicken breasts to an even thickness helps them cook evenly and stay juicy, while Traeger Saskatchewan Rub creates a bold, smoky crust with just the right amount of spice. A squeeze of fresh lime or lemon juice right off the grill brightens the flavors and keeps every bite tasting fresh.

Serve it with roasted vegetables, Caesar salad, rice, grilled potatoes, or slice it for wraps and sandwiches.

Ingredients

Serves 4

  • 2 large boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2-3 tablespoons blackening seasoning(Traeger Blackened Saskatchewan Rub is my favorite. I use it on burgers, steak, seafood and chicken because it has incredible flavor)
  • 1 lime or lemon, cut into wedges
  • Fresh parsley (optional, for garnish)
Equipment

Instructions

Step 1: Prepare the Chicken

Slice each chicken breast in half horizontally if they're especially thick.

Place the chicken between two sheets of plastic wrap and pound to about ½-inch thick using a meat mallet or heavy skillet. Uniform thickness helps the chicken cook evenly and stay juicy.

Pat dry with paper towels.

Brush both sides lightly with olive oil.

Season generously with Traeger Saskatchewan Rub, pressing the seasoning into the chicken.

Let the chicken rest for 15-20 minutes while the grill preheats.

Step 2: Grill

Preheat your grill to 400°F.

Clean and oil the grill grates.

Grill the chicken for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 160°F.

Remove from the grill.

Immediately squeeze fresh lime or lemon juice over each piece while the chicken is still hot.

Allow the chicken to rest for 5 minutes before serving. The temperature will continue rising to the USDA-recommended 165°F.

Tips

  • Pounding the chicken is one of the easiest ways to keep it juicy.
  • Try not to flip the chicken more than once.
  • Brush the chicken with a little melted butter after flipping it. It helps the seasoning bloom, keeps the chicken juicy, and gives you a richer blackened flavor without causing as many flare-ups as coating it heavily before it goes on the grill.
  • Let the grill do the work—avoid moving the chicken until it releases easily.
  • Fresh citrus added after grilling keeps the flavors bright and balances the smoky seasoning.
  • Leftovers are excellent for Caesar salads, wraps, tacos, grain bowls, or sandwiches.

Serving Suggestions

This grilled blackened chicken pairs well with:

Frequently Asked Questions

Can I use chicken thighs?

Absolutely. Boneless, skinless thighs work wonderfully and stay incredibly juicy. Grill until they reach an internal temperature of 165°F.

Can I cook this on a cast-iron skillet?

Yes. Heat a cast-iron skillet over medium-high heat and cook for about 4-6 minutes per side until the chicken reaches 165°F.

Why pound the chicken first?

Pounding creates an even thickness so the chicken cooks more evenly, stays juicier, and develops a more consistent blackened crust.

Final Thoughts

This Grilled Blackened Chicken has become one of my favorite weeknight meals because it's simple, flavorful, and incredibly versatile. The Traeger Saskatchewan Rub creates a smoky, slightly spicy crust, while the fresh squeeze of lime or lemon at the end brightens every bite. Whether you're serving it with vegetables, pasta, or a fresh Caesar salad, it's an easy grilled chicken recipe you'll come back to all summer long.

Thanks for stopping by Saalf Life! If you enjoyed this recipe, follow along on YouTube, Instagram, and Pinterest for more recipes, reviews, and outdoor adventures.


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