Grilled Cajun Chicken Dry Rub Seasoning

Grilled Cajun Chicken Dry Rub Seasoning 4 boneless, skinless chicken breasts (about 1 1/2 to 2 pounds) 2 tablespoons olive oil Cajun Spice Seasoning 1 teaspoon garlic powder 1 teaspoon paprika 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon onion powder 1/4 teaspoon crushed red pepper Heat a grill to medium-high heat. Place the chicken breasts on a baking sheet or large dish and pat dry. Drizzle lightly with olive oil and rub the chicken to coat evenly. In a small bowl, combine all of the spices and stir well. Sprinkle half of the spice mixture over the tops of the chicken breasts, turn the chicken over, and sprinkle the remaining half of the spice mixture on the bottom side of each breast so the chicken is evenly coated in Cajun seasoning. Place the chicken breasts directly over the heated side of the grill and grill for about 5-6 minutes per side, depending on the thickness of your chicken, until the internal temperature of the breasts reach 160 degrees using an instant read meat thermometer. You can also check whether the chicken is done by making a small cut into the thickest part to see if it is opaque in the center, or pressing on the thickest end of the chicken with your finger to see if there is any resistance. If there is no resistance, the chicken is done. Remove from the grill and rest for 5 minutes. Use whole chicken breasts in Grilled Cajun Chicken Sandwiches or slice and add to a Grilled Cajun Chicken Salad or to creamy pasta dishes. Recipe Notes Double or triple the seasoning ingredients and store in an airtight container for future use on chicken, shrimp, fish, vegetables, potatoes, or mixed into mayo or dressings.