Brine your chicken breasts by combining the warm water and 2 tablespoons of kosher salt in a large bowl. Stir it well until salt is dissolved in the water. Add the chicken breasts and let it sit for 15-30 minutes.
Then, remove the chicken from the brine and pat the chicken dry with a paper towel.
Brush oil over all sides of the chicken. Sprinkle with Cajun seasoning.
Then set aside to marinate for at least 15 mins.
Gas grill: If you need to clean the grates, use a steel grill brush to do so. Dip a wad of paper towel into cooking oil and then wipe the grates. This step is important to prevent the chicken from sticking to the grates. Turn all burners on medium-high, cover, and heat the grill until it reaches 450 degrees F.
Place the chicken on the grill and grill it for about 6 mins each side. Don’t forget to check occasionally.
Check the middle of the breasts with a meat thermometer (it has to register 165F degree).
You can make this recipe without a grill if you don't have one. Pan-fry the chicken or bake it.
I recommend using my homemade blend of Cajun seasoning so you can adjust how spicy the chicken is.
For more flavour, you can marinate the chicken overnight in the fridge.
To store: Store leftover chicken breasts in an airtight container for up to 4 days in the fridge.
To reheat: You can reheat in the microwave when ready to eat. You can also eat chicken cold.
To freeze: You can freeze the Cajun chicken in a freezer-safe bag or container for up to 3 months.