Cajun Blackened Chicken on the Grill

Chicken legs, drumsticks, seasoned with Cajun Blackened Seasoning make a delicious dinner on the grill. Here's the recipe.

We love to cook on the grill and definitely enjoy some variety in our meals. That's why, instead of grilling boneless chicken breasts or even thighs (which can get boring), occasionally I'll grab a family-sized package of chicken drumsticks for a thrifty, delicious, easy-to-eat meal. On this occasion, I chose to use Cajun Blackened Seasoning for flavor. Good choice, if I do say so myself.

I like to order spices from I can always count on fast service, freshly-packaged spices that never disappoint, and a surprise in the box. Prices are good, too, especially when you order several packages at a time to get the best bang for your shipping-cost buck. The Cajun Blackened Seasoning is tasty and not too spicy, perfect for my taste buds.

Ready to give it a try? Here's the recipe:

Cajun Blackened Chicken on the Grill

1 family-sized package of fresh chicken legs (drumsticks)
Olive oil
Kaina's Cajun Blackened Seasoning (or your favorite brand)

Prepare chicken drumsticks by pulling off the skin, rinsing, then patting dry with a paper towel. 

Rub olive oil onto each chicken leg (not a lot of oil, just a bit) then rub a generous amount of seasoning into the olive oil. (In the pictures below, I went a little light on the seasoning; you might want to use more.) 

Preheat the grill to high, then arrange chicken legs on the grill. Don't crowd them. Close the grill lid then turn down the heat to between medium and high (around 350 to 375 degrees if you have a grill thermometer). Check after a few minutes and turn. I like to check and turn the drumsticks fairly frequently (every 5 minutes or so) and keep the heat at medium so they don't burn. Continue turning and checking for about 20 to 30 minutes or until the chicken tests done (180 degrees on an instant-read thermometer, juices run clear, and meat easily pulls away from the bone). Remove from grill, let set for about five minutes, then serve.

Note that every time you open the lid to check the chicken, you let heat out of the grill. Close the lid and the grill slowly heats back up. It's a fine "dance" that takes some practice to keep the chicken cooking slowly without burning until it's completely done.

Sound good to you? Cajun Blackened Chicken on the grill really is a delicious meal, especially in the evening following a hot summer's day. Enjoy!

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A recent order from |
A recent, beautifully packaged shipment of seasonings from Kaina's SpicesForLess.

Ingredients for Cajun Blackened Chicken on the Grill. Enjoy this recipe from
Rub olive oil on the chicken drumsticks, then rub in the seasoning.

Grill the chicken slowly, cook thoroughly. | Cajun Blackened Chicken on the Grill from
Grill slowly to cook the chicken thoroughly and keep it from burning.

Enjoy your Cajun Blackened Chicken hot off the grill. Recipe from
Enjoy your Cajun Blackened Chicken hot off the grill.


  1. Oh these do look wonderful. I do agree the boneless chicken is boring, I try to spice it up and cook it so it's juicy. Thanks for the link to Spices for less, that is going to come in handy.

    1. Thanks for stopping by, Sam. I hope you find some spices that you need or want to try. And yes, it's so easy to overcook boneless chicken. The drumsticks offer a nice alternative.


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