Spicy Garlic Butter Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://www.sanacooks.com/spicy-garlic-butter-chicken-recipe/
