Spicy Garlic Butter Chicken Recipe

Introduction

This Spicy Garlic Butter Chicken is packed with bold flavors and perfect for a quick weeknight dinner or weekend grilling. The crosshatched chicken breasts soak up a flavorful Cajun rub and a rich, spicy garlic butter sauce that will leave you craving more.

Ingredients

• 5 large chicken breasts
• ¼ cup Cajun seasoning
• ½ cup cooking oil (olive oil or avocado oil)
• 1 stick (½ cup) butter
• 4 garlic cloves, minced
• ½ cup Frank’s RedHot
• 2 tbsp Tabasco

Instructions

1. Step 1: Pat the chicken breasts completely dry with paper towels. Using a sharp knife, cut crosshatch lines on both sides of each breast, spacing cuts about ½ inch apart and going halfway through the meat. This helps the seasoning and sauce penetrate deeply.
2. Step 2: In a bowl, combine ¼ cup Cajun seasoning with ½ cup oil to form a loose paste. Rub the mixture over every surface of each chicken breast, pressing it into the crosshatch cuts so the seasoning fills all grooves.
3. Step 3: Preheat your grill to high heat (450–500°F). Place the chicken directly over the flames and sear for 3–4 minutes per side, allowing a deep char and crust to form without moving the chicken.
4. Step 4: While the chicken sears, melt the butter in a grill-safe pan. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in Frank’s RedHot and Tabasco until the sauce is combined and bubbling.
5. Step 5: Transfer the seared chicken into the pan with the spicy garlic butter sauce. Continuously baste by spooning the sauce over the top and into the crosshatch grooves. Cook until the internal temperature reaches 165°F and the sauce thickens slightly.
6. Step 6: Remove the chicken from the pan and let it rest for 3–5 minutes. Spoon extra garlic butter sauce over the top before serving to keep the dish juicy and flavorful.

Tips & Variations

• For extra smoky flavor, use a charcoal grill instead of gas.
• Substitute chicken thighs for a juicier, more forgiving cut of meat.
• Adjust the spice level by adding more or less hot sauce according to your preference.
• If you don’t have a grill, sear the chicken in a hot cast-iron skillet and finish the cooking in the oven.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, spooning extra sauce on top to keep it moist. Avoid microwaving as it can dry out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts for even cooking and to ensure the seasoning and sauce penetrate properly.

What can I serve with Spicy Garlic Butter Chicken?

This dish pairs well with steamed rice, roasted vegetables, or a fresh green salad to balance the rich and spicy flavors.

Spicy Garlic Butter Chicken Recipe

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★★★★★

4.6 from 133 reviews

This Spicy Garlic Butter Chicken features juicy chicken breasts scored to absorb a flavorful Cajun rub and basted in a rich, spicy garlic butter sauce. Grilled over high heat to develop a smoky char and finished in a luscious hot sauce blend, this dish offers a perfect balance of heat, buttery richness, and savory spices. Ideal for a bold, satisfying meal.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 5 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 5 large chicken breasts
• ¼ cup Cajun seasoning
• ½ cup cooking oil (olive oil or avocado oil)

Spicy Garlic Butter Sauce

• 1 stick (½ cup) butter
• 4 garlic cloves, minced
• ½ cup Frank’s RedHot sauce
• 2 tbsp Tabasco sauce

Instructions

1. Score the Chicken: Pat the chicken breasts completely dry with paper towels. Using a sharp knife, cut crosshatch lines on both sides of each breast about ½ inch apart, going halfway through the meat. This increases surface area for seasoning and allows the sauce to penetrate deeply.
2. Apply the Cajun Rub: In a bowl, mix ¼ cup Cajun seasoning with ½ cup cooking oil to create a loose paste. Rub evenly over all surfaces of each chicken breast, pressing the mixture into the crosshatch cuts to fill the grooves thoroughly.
3. Grill Over High Heat: Preheat your grill to 450–500°F. Place the chicken directly over the flames and sear without moving for 3–4 minutes per side to develop a deep char and crust in the scored lines.
4. Build the Spicy Garlic Butter Sauce: While the chicken grills, heat a grill-safe pan over the flame. Melt ½ cup butter, sauté minced garlic for 30 seconds until fragrant, then stir in ½ cup Frank’s RedHot and 2 tbsp Tabasco. Mix well until bubbling and combined.
5. Finish in the Sauce: Transfer the seared chicken to the pan with the sauce. Continuously baste the chicken with the spicy garlic butter, spooning the sauce over the top and into the scored cuts. Cook until the internal temperature reaches 165°F and the sauce thickens slightly.
6. Rest and Serve: Remove the chicken from the pan and let it rest for 3–5 minutes to let juices redistribute. Serve topped with extra garlic butter sauce for maximum flavor.

Notes

• Dry the chicken thoroughly before scoring to ensure the rub adheres well.
• The scoring technique allows the chicken to absorb more flavor and prevents drying out.
• Use a grill-safe pan for making the sauce directly on the grill for convenience and smoky flavor.
• Monitor the internal temperature carefully to avoid overcooking; 165°F is the safe temperature for poultry.
• Resting the chicken after cooking ensures juicy, tender meat.

Keywords: Spicy Chicken, Garlic Butter Chicken, Cajun Chicken, Grilled Chicken, Spicy Sauce, Summer Recipes