Spicy garlic butter crosshatch chicken takes five thick chicken breasts, scores them deep with crosshatch cuts, and coats them in a Cajun oil rub before hitting a screaming hot grill. After a hard sear on both sides, the chicken finishes in a pan of melted butter, minced garlic, Frank’s RedHot, and Tabasco until it hits 165°F internal. The crosshatch cuts let the spicy garlic butter sauce penetrate every layer of meat. Start to finish, you’re looking at about 30 minutes for a plate of juicy, charred, heat-packed chicken that feeds 5.
Jump to RecipeIngredients
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
- 2 tbsp Tabasco
Step-by-Step Instructions
Step 1: Score the Chicken
Pat your 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. Go about halfway through the meat. These cuts create more surface area for the Cajun rub to grip, and they let the garlic butter sauce soak deep into the center instead of just sitting on top.
Step 2: Apply the Cajun Rub
Combine ¼ cup Cajun seasoning with ½ cup oil in a bowl and stir until it forms a loose paste. Rub the mixture over every surface of each chicken breast, pressing it down into the crosshatch cuts. Make sure the seasoning fills the grooves on both sides.
Step 3: Grill Over High Heat
Preheat your grill to high heat (450–500°F). Place the chicken directly over the flames and sear for 3–4 minutes per side. You want a deep char and a solid crust forming in the crosshatch lines. Don’t move the chicken once it’s down. Let the grill do the work.
Step 4: Build the Spicy Garlic Butter Sauce
While the chicken sears, set a grill-safe pan over the heat. Melt 1 stick of butter, then add the minced garlic and let it sauté for about 30 seconds until fragrant. Pour in ½ cup Frank’s RedHot and 2 tbsp Tabasco. Stir until the sauce is fully combined and bubbling.
Step 5: Finish in the Sauce
Transfer the seared chicken into the pan with the spicy garlic butter. Baste continuously, spooning sauce over the top and into the crosshatch grooves. Cook until the internal temperature reaches 165°F. The sauce will thicken slightly and cling to every cut in the meat.
Step 6: Rest and Serve
Pull the chicken from the pan and let it rest for 3–5 minutes. Spoon extra garlic butter sauce over the top before serving. The resting period lets the juices redistribute so the first cut doesn’t pour liquid all over the plate.
