Best Blackened Cajun Chicken Recipes

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GRILLED BLACKENED CAJUN CHICKEN



Grilled Blackened Cajun Chicken image

This brined bird is full of flavor. Don't be scared if it blackens in some spots - that's the best part.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 11

2/3 cup plus 1/2 teaspoon kosher salt
1/3 cup packed light brown sugar
1 whole chicken (3 1/2 to 4 pounds)
1 tablespoon sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
Freshly ground black pepper
4 tablespoons unsalted butter, melted

Steps:

  • Brine the chicken: Combine 4 cups water, 2/3 cup salt, and the brown sugar in a medium saucepan. Bring to a boil and whisk until the salt and sugar are completely dissolved. Turn off the heat and transfer to a bowl or pot large enough to submerge the chicken. Stir in 6 cups of ice water and let cool completely. Submerge the chicken in the cooled brine, cover and refrigerate for at least 6 hours or up to overnight.
  • Take the chicken out of the fridge 30 minutes before cooking. Remove from the brine and pat dry completely.
  • Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Whisk together the paprika, onion powder, dried oregano, dried thyme, cayenne, garlic powder, 1/4 teaspoon ground black pepper and the remaining 1/2 teaspoon salt in a small bowl. Brush the chicken all over with the melted butter, and then pat on all of the dry rub mixture.
  • Grill the chicken: Place the chicken breast-side up on the indirect side of the grill, with the legs facing the hotter side of the grill. Cover and cook until an instant-read thermometer reads at least 165 degrees F in the thickest part of the thigh (avoiding the bone), 50 to 60 minutes. The chicken will be quite dark and blackened in spots.
  • Remove from the grill and let rest on a cutting board for at least 20 minutes before carving.

CAJUN BLACKENED CHICKEN SANDWICHES



Cajun Blackened Chicken Sandwiches image

We developed these sandwiches after a local favorite hangout closed down- these sandwiches were our standard order every time we went in, and now we make them regularly at home. The chicken method and seasonings are from Aroostook's Blackened Chicken, with a few minor tweaks. She's right when she says turn off the smoke detector, and I agree with her recommendation of using a cast iron skillet. I ruined one of my good skillets making this the first time- it's now a dedicated blackened chicken skillet. But the cast iron works MUCH better! I usually end up doubling the seasonings, putting them in a shaker container to sprinkle generously over the chicken and veggies.

Provided by eknecht

Categories     Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 16

4 boneless chicken breasts, flattened to about 1/2 inch thick
1 cup butter, melted, divided
4 tablespoons hot sauce
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika (I use smoked paprika)
1 teaspoon sugar
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
4 split kaiser rolls
4 slices provolone cheese
tomatoes, slices dill pickle slices, if desired

Steps:

  • Let the chicken come to room temperature before using.
  • .Preheat oven to 400 F, and heat your skillet over high heat until VERY hot.
  • Brush a small amount of melted butter over the inside tops of Kaiser rolls and return to plastic bag to keep soft.
  • Combine all seasoning ingredients.
  • Combine 1/2 c melted butter with hot sauce, and coat the chicken pieces thoroughly.
  • Roll chicken breasts in the seasoning and then place into the hot skillet to sear.
  • Drizzle a tsp of butter on top of each piece, and cook until a good crust has formed on the bottom of the chicken.
  • Flip chicken and finish cooking, then remove to a plate.
  • When all chicken is all finished, toss sliced pepper and onion with any leftover seasoning, add with any remainder of butter to the skillet. Cook about 5 min, until peppers and onions soften a bit.
  • Place chicken on kaiser rolls, top each with some peppers and onions, then a slice of provolone.
  • Leave sandwiches open faced and bake until cheese is melted and Kaiser roll toasts lightly.
  • Serve with tomato and pickle slices if desired.

BLACKENED CHICKEN BREASTS WITH CAJUN CORN RELISH (WW)



Blackened Chicken Breasts With Cajun Corn Relish (Ww) image

I love Cajun food - especially blackened. This sounds great. From the Weight Watchers New 365 Day Menu Cookbook.

Provided by lazyme

Categories     Chicken Breast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon ground cumin
2 cups frozen corn kernels, thawed
12 cherry tomatoes, quartered
1/2 cup jicama, shredded pared
1/2 cup scallion, thinly sliced
2 tablespoons fresh lime juice
1/4 teaspoon salt
16 ounces boneless skinless chicken breasts
1 teaspoon cajun seasoning

Steps:

  • In small nonstick skillet, toast cumin over medium heat, stirring constantly, 2 minutes, until fragrant; transfer to large shallow bowl.
  • Add corn, tomatoes, jicama, scallions, juice and salt to toasted cumin; toss to combine. Set aside.
  • Sprinkle chicken on all sides with Cajun seasoning. Spray large iron skillet with nonstick cooking spray; heat. Add chicken; cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
  • Arrange cooked chicken breasts on top of corn mixture.
  • SERVING (1 CHICKEN BREAST, 3/4 CUP CORN MIXTURE) PROVIDES: 1 Vegetable, 3 Proteins, 1 Bread.
  • PER SERVING: 232 Calories, 4 g Total Fat, 1 g Saturated Fat, 72 mg Cholesterol, 427 mg Sodium, 20 g Total Carbohydrate, 3 g Dietary Fiber, 30 g Protein, 33 mg Calcium; 4 points.

Nutrition Facts : Calories 225, Fat 2.3, SaturatedFat 0.5, Cholesterol 65.8, Sodium 228.6, Carbohydrate 23.5, Fiber 3.5, Sugar 2.1, Protein 29.7

BLACKENED CHICKEN SANDWICH WITH CAJUN SLAW



Blackened Chicken Sandwich With Cajun Slaw image

Spicy chicken with a cooling slaw topping. The original recipes says it serves 4, but I think since the breasts are cut in half, it probably serves more. From Nibble Me This blog: http://www.nibblemethis.com/2013/04/blackened-chicken-sandwich-with-cajun.html Note: Recommended to cook outside on a grill or burner.

Provided by gailanng

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 24

4 chicken cutlets, cut in half lengthwise and pounded thin
4 kaiser rolls
1/4 cup butter, melted (divided)
1/2 tablespoon paprika
1 1/4 teaspoons kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon red pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon celery seed
1/4 head green cabbage, thinly sliced
1/4 green bell peppers or 1/4 red bell pepper, thin julienne sliced
1/4 sweet onion, thin julienne sliced
1/4 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon blackening seasoning
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon hot sauce
1/4 teaspoon celery seed

Steps:

  • Mix the dry rub ingredients together.
  • To make the slaw: Put the cabbage, bell pepper and onion in a bowl. Whisk the remaining ingredients together, pour over the veggies and toss to coat. Add a little of the dressing at a time until you get the consistency wanted. Can make ahead and refrigerate it for 2-3 hours before eating.
  • Preheat a grill with a cast iron skillet or griddle plate to 450 degrees. (May, also, be cooked in cast iron using a burner.).
  • Brush buns lightly with butter and toast until browned, about 15-30 seconds; set aside.
  • Drizzle just enough of the melted butter (about 1 tablespoon) over the chicken breasts to lightly coat. Season with 1/2 of the dry rub. It should be pretty thick to form a 'crust'.
  • Ladle a few tablespoons of the butter onto the hot griddle and place the cutlets onto the griddle seasoned side down. (Note: The butter may smoke a LOT. That's why it's cooked outside, just don't spill butter on the flames or it will flame up.) Cook until the edges of the cutlets start to turn white, about 3-5 minutes.
  • Ladle the remaining butter over the chicken and season with the remaining dry rub. Flip and cook until the chicken reaches an internal temperature of 155-160 degrees, about 3-5 minutes.
  • Remove chicken and serve on toasted buns with the slaw.

Nutrition Facts : Calories 358.7, Fat 19.2, SaturatedFat 8.4, Cholesterol 34.3, Sodium 1867.5, Carbohydrate 40.9, Fiber 3.8, Sugar 5.5, Protein 7.2

BLACKENED CAJUN CHICKEN



Blackened Cajun Chicken image

My son's a great cook who came up with this rub on his own. It's one of our very favorite ways to prepare chicken because it's nice and zesty.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

1 tablespoon each paprika, brown sugar, garlic powder and ground mustard
1 teaspoon each onion powder, ground cumin, dried thyme and pepper
1 teaspoon crushed bay leaves
1 teaspoon dried rosemary, crushed
1/2 to 1 teaspoon cayenne pepper
1 teaspoon salt, optional
1 broiler/fryer chicken (3 pounds), cut up and skin removed

Steps:

  • Combine all seasonings. Place chicken in a 13-in. x 9-in. baking dish; rub with half of the seasoning mixture. Cover and refrigerate overnight., Grill, covered, over medium heat for 15-23 minutes on each side or until juices run clear.

Nutrition Facts : Calories 257 calories, Fat 9g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 95mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

CAJUN BLACKENED SKILLET CHICKEN!



Cajun Blackened Skillet Chicken! image

Wonderful and light way to make cajun blackened chicken! I serve it with dirty rice and veggies. It is also excellent the next day cold with light mayo, lettuce, and tomato on pita bread! If you want to lower the heat, omit the cayenne! This chicken is delicious!

Provided by ChipotleChick

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons dried oregano
2 teaspoons paprika
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 tablespoon olive oil
4 boneless skinless chicken breasts
salt

Steps:

  • Combine the oregano, spices (do not add thyme, that is for the end), and oil in a bowl, then rub over the chicken breasts to coat.
  • Heat a large nonstick sauté pan over high heat for 2 minutes.
  • Add the chicken, smooth side down.
  • Pan fry for 2-3 minutes, until just beginning to blacken.
  • Turn the chicken over, reduce heat, and cook for 3-6 minutes, until juices run clear.
  • Sprinkle with a little salt and thyme just before serving.

BLACKENED CAJUN CHICKEN AND CORN



Blackened Cajun Chicken and Corn image

Make and share this Blackened Cajun Chicken and Corn recipe from Food.com.

Provided by Chippie1

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 pieces chicken (drumsticks, thighs, or wings)
2 whole corn on the cob
2 teaspoons garlic salt
2 teaspoons black pepper
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon cayenne pepper
3 tablespoons butter, melted
chopped parsley (to garnish) (optional)

Steps:

  • Preheat Barbeque.
  • Trim any excess fat from the chicken, but leave the skin in place.
  • Slash the thickest parts with a knife, to allow the flavors to penetrate the meat as much as possible.
  • Pull husks and silks off the corn cobs, then rinse under cold running water and pat them dry with paper towel.
  • Cut cobs into thick slices.
  • Mix together all the spices.
  • Brush the chicken and corn with the melted butter and sprinkle the spices over them.
  • Toss well to coat evenly.
  • Cook the chicken piece on a medium-hot barbeque for about 25 minutes, turning occasionally.
  • Add the corn after 15 minutes, and grill, turning often, until golden brown.
  • Serve garnished with fresh chopped parsley.

Nutrition Facts : Calories 146.9, Fat 9.5, SaturatedFat 5.6, Cholesterol 22.9, Sodium 66.7, Carbohydrate 16.4, Fiber 2.5, Sugar 2.5, Protein 2.6

CAJUN BLACKENED CHICKEN WITH SUPERGREEN QUINOA



Cajun blackened chicken with supergreen quinoa image

Spicy griddled chicken breasts are served with quinoa packed with herbs, pomegranate and colourful vegetables for a tasty and nutritious meal

Provided by James Collins - Performance nutritionist

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 19

2 chicken breasts (about 120g each)
generous pinch of Cajun spice
2 tbsp olive oil
160g quinoa
1 red chilli , deseeded and sliced
20g spring onions , chopped
100g baby spinach leaves
small pack mint , roughly chopped
small pack coriander , roughly chopped
20g pomegranate seeds
40g edamame beans
30g Peppadew peppers
100g beetroot (not in vinegar), sliced
1 tbsp pumpkin seeds
50g feta , cut into cubes
80g mango , cut into chunks
lemon zest , to serve (optional)
sesame seeds , to serve (optional)
lime wedges, to serve (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Rub the chicken with the Cajun seasoning until coated. Heat a heavy-based griddle pan over a medium heat and add the oil. Add the chicken and colour on both sides. Transfer the chicken to a baking tray and bake for 20-25 mins or until cooked.
  • Meanwhile, boil a saucepan of water. Rinse the quinoa under cold water, then put in the pan. Cook for 15 mins, then drain in a sieve. 3 In a food processor, add nearly all the chilli, spring onions (reserve some of each to serve), the spinach, mint and coriander, and blend to a smooth purée.
  • Add the purée to the quinoa and mix well. Add the remaining ingredients, except the chicken, and combine well. Season to taste. Divide the quinoa mix over 2 plates, top each with chicken and serve sprinkled with the lemon zest, sesame seeds, reserved chilli and spring onions and lime wedges, if you like.

Nutrition Facts : Calories 531 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 49 grams protein, Sodium 1.4 milligram of sodium

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