Smoky Southern Grilled Chicken Recipe

This Smoky Southern Grilled Chicken Recipe is a juicy and golden-crusted recipe, which features tender chicken breasts and aromatic smoked paprika. It’s a quick weeknight protein, ready in about 20 minutes.

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Smoky Southern Grilled Chicken Recipe Ingredients

• 1 lb chicken breast (boneless, skinless)
• 1 ½ tsp Season-All salt (or any seasoned salt blend)
• 1 tsp smoked paprika
• 2 tbsp vegetable oil (divided)

How To Make Smoky Southern Grilled Chicken

1. Slice and pound: Place the chicken breasts on a cutting board. Carefully cut them in half horizontally (butterflying) to create two thinner cutlets. Cover them with plastic wrap and gently pound them with a meat mallet or heavy skillet until they are an even thickness. This ensures they cook quickly and evenly without drying out.
2. Mix the seasoning: In a small bowl, stir together the Season-All salt and the smoked paprika. Rub this mixture generously all over both sides of the chicken cutlets. Let the chicken hang out for about 10 minutes to let the flavors penetrate the meat.
3. Heat the oil: Add 1 tablespoon of the vegetable oil to a large skillet or grill pan over medium-high heat. Wait until the oil is hot and shimmery (but not spitting or smoking).
4. Sear both sides: Carefully drop the chicken into the hot pan. Sear for 5–6 minutes on the first side. Do not touch it; let it develop that golden crust. Flip and cook for another 5–6 minutes on the other side until cooked through.
5. Do batches if needed: Don’t crowd the pan. If the chicken pieces are touching, they will steam instead of sear. If you have more pieces, cook them in a second batch, adding the remaining tablespoon of oil if the pan looks dry.
6. Rest before serving: Remove the chicken from the heat and transfer to a plate. Let it rest for 5 minutes before slicing. This allows the juices to redistribute so the chicken stays moist.

Recipe Tips

• Why Smoked Paprika? Smoked paprika is the key to the “grilled” flavor, even when cooking indoors. It provides a campfire aroma that sweet paprika lacks.
• Pounding is Mandatory: Chicken breasts are naturally uneven (thick at one end, thin at the other). Pounding them flat ensures you don’t end up with a dry, overcooked thin end and a raw thick end.
• Don’t Move It: To get a true golden crust, you must resist the urge to move the chicken around the pan. Only flip it when it releases naturally from the pan surface.
• Season-All: This is a blend usually containing salt, celery seed, spices, and paprika. If you don’t have it, a mix of salt, garlic powder, and onion powder works well.

What To Serve With Smoky Southern Grilled Chicken

This versatile chicken goes with almost any Southern side.

• Mashed Potatoes: Use the pan drippings to make a quick gravy if you like.
• Collard Greens: The smokiness of the chicken pairs well with greens.
• Cornbread: Perfect for a complete Southern meal.
• Macaroni and Cheese: A creamy contrast to the spiced chicken.

How To Store Smoky Southern Grilled Chicken Recipe

• Refrigerate: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Reheat gently in a skillet with a splash of water or broth to keep it moist. Microwave reheating often dries out chicken breast.
• Freeze: You can freeze the cooked chicken strips for up to 3 months. Thaw in the fridge overnight.

Smoky Southern Grilled Chicken Recipe Nutrition Facts

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 85mg
• Sodium: 600mg
• Total Carbohydrates: 1g
• Dietary Fiber: 0g
• Sugar: 0g
• Protein: 26g

Nutrition information is estimated per serving.

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