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.

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.

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.

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.

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.

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.