Ingredients Meat & Poultry Chicken Chicken Breast Recipes Blackened Chicken 3.1 (191) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 55 mins Servings: 4 Spice-rubbed chicken breasts are grilled gently until they turn mahogany. Ingredients 1 tablespoon olive oil, plus more for grill 1 teaspoon paprika 2 teaspoons ground pepper 1 ½ teaspoons coarse salt 1 teaspoon cayenne pepper ½ teaspoon dried oregano ½ teaspoon dried thyme 1 garlic clove, minced 4 bone-in, skin-on chicken breast halves (2 ½ pounds total) Directions Set up a grill for indirect cooking over medium-high (see note below). Clean and lightly oil hot grill. In a bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken. Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 35 to 40 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes. Cook's Notes Indirect Grilling: This setup creates ovenlike heat and is great for larger pieces of meat or foods that require gentle cooking. Arrange coals on one side of the grill, place food on the other, and cook with the lid on. Or preheat a gas grill over high, then lower heat on one side to medium-low or off. Rate it Print