Louisiana Cajun Marinated Chicken Breasts on the Arteflame

Introduction

Get ready to bring bold Louisiana flavors to your backyard with these Cajun marinated chicken breasts. By searing them on the 1,000°F center grill grate of the Arteflame, we lock in those rich, juicy flavors before finishing them to perfection on the flat top griddle cooktop. The result? Perfectly tender, smoky, and flavorful Cajun chicken every time—all without a lid or an oven!

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tbsp Cajun seasoning
• 2 tbsp fresh lemon juice
• 3 tbsp melted butter
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Let the fire establish for about 20 minutes until the griddle cooktop is hot and ready for grilling.

Step 2: Marinate the Chicken

1. In a small bowl, mix Cajun seasoning, lemon juice, melted butter, garlic, smoked paprika, black pepper, salt, cayenne, and Worcestershire sauce.
2. Coat the chicken breasts evenly with the marinade and let them sit for at least 30 minutes.

Step 3: Sear the Chicken

1. Place the marinated chicken breasts on the center grill grate of the Arteflame.
2. Sear each side for 2-3 minutes until a golden-brown crust forms.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared chicken breasts to the surrounding flat cooktop griddle.
2. Cook until the internal temperature reaches 150°F (it will rise to 165°F after resting).
3. Use the hotter zones near the center to speed up cooking or move to the cooler outer griddle edge if needed.

Step 5: Rest and Garnish

1. Remove the chicken from the grill and let it rest for 5 minutes.
2. Garnish with chopped fresh parsley and serve hot.

Tips

• For extra juiciness, let the chicken marinate overnight.
• Use an instant-read thermometer to check internal temperature accurately.
• Cooking time varies depending on the thickness of the chicken breasts—thicker cuts require a little more time.
• Butter enhances the flavor much better than oil, so always opt for butter when grilling.
• The Arteflame's flat top griddle creates even, consistent heat—use different zones to control your cooking pace.

Variations

• Spicy Louisiana Blend: Add extra cayenne and red pepper flakes for a fiery kick.
• Herbed Cajun Chicken: Mix in finely chopped thyme and rosemary with the marinade for a fresh twist.
• Honey Glazed Cajun Chicken: Drizzle honey over the chicken before placing it on the grill for a touch of sweetness.
• Smoky Bourbon Cajun Chicken: Add 1 tbsp of bourbon to the marinade for deep, smoky caramel notes.
• Lemon Herb Cajun Chicken: Incorporate extra lemon zest and fresh basil for a citrusy, vibrant flavor profile.

Best Pairings

• Grilled corn on the cob with butter and Cajun seasoning
• Smoky grilled sweet potatoes
• Cool and creamy coleslaw
• Griddled garlic bread
• Spicy Cajun rice with bell peppers

Conclusion

Grilling Cajun marinated chicken on the Arteflame makes it smoky, juicy, and absolutely flavorful. The intense sear from the center grill grate locks in moisture, while the flat-top griddle ensures a perfectly even cook. Try different variations, pair it with your favorite sides, and enjoy the bold flavors of Louisiana right in your backyard!