Tuscaloosa Grilled Chicken with Spicy Red Pepper Rub

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken breasts seasoned with a bold, smoky red pepper rub inspired by regional Alabama flavors. This Southern American chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, and smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Southern American cuisine 220 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp salt
1 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: In a small bowl, combine 2 tsp smoked paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, and 1 tsp black pepper to make the spice rub.
Step 2: Pat dry 4 boneless skinless chicken breasts (6 oz each) and brush both sides with 2 tbsp olive oil.
Step 3: Generously rub the spice mixture onto both sides of each chicken breast, pressing gently to adhere.
Step 4: Preheat grill to medium-high heat (about 400°F). Place the chicken breasts on the grill and cook for 6-7 minutes per side, flipping once, until the internal temperature reaches 165°F and the chicken is charred at the edges.
Step 5: Remove from grill and let rest for 5 minutes.
Step 6: Serve the grilled chicken with fresh lemon wedges to squeeze on top for added brightness.