Best Grilled Cajun Chicken Recipes

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GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING



Grilled Cajun Chicken Salad with Spicy Ranch Dressing image

Categories     Salad     Chicken     Leafy Green     Fourth of July     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 21

For seasoning
2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
For salad dressing
1 3/4 cups buttermilk
1/2 cup mayonnaise
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
1 tablespoon apple cider vinegar
1 garlic clove, minced
1/2 teaspoon grated lemon peel
1 1/2 pounds skinless boneless chicken breast halves
1 5-ounce package mixed baby greens
1/2 cup pecans, toasted
1/4 cup raisins

Steps:

  • Make seasoning:
  • Mix all ingredients in small bowl to blend.
  • Make salad dressing:
  • Whisk 3/4cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 teaspoons seasoning mixture in medium bowl until well blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Store remaining seasoning at room temperature. Cover and refrigerate dressing.)
  • Rub remaining seasoning mixture onto chicken. Place chicken in medium bowl. Pour remaining 1 cup buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
  • Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board and let rest 5 minutes.
  • Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.

GRILLED CAJUN LEMON PEPPER CHICKEN WINGS



Grilled Cajun Lemon Pepper Chicken Wings image

Grilled chicken wings are the quintessential finger food for a summer cookout with family and friends. Just toss the chicken in a flavorful rub, then grill to golden brown perfection. A final toss with Cajun lemon-pepper seasoning adds a kick of spice and acidity.

Provided by Eddie Jackson

Time 45m

Yield 6 servings

Number Of Ingredients 7

4 pounds whole chicken wings (not split)
2 tablespoons vegetable oil, plus more for the grill
3 teaspoons Cajun seasoning
1 1/4 teaspoons garlic powder
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice

Steps:

  • Prepare a grill for medium heat.
  • Toss the chicken wings, vegetable oil, 2 teaspoons of the Cajun seasoning, 3/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until evenly combined.
  • Brush the grill grates lightly with oil. Place the chicken wings on the grill in an even layer and cover with the lid. Cook, flipping occasionally, until well browned and cooked through, 20 to 25 minutes.
  • Meanwhile, stir together the parsley, lemon zest and juice, remaining 1 teaspoon Cajun seasoning, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1 teaspoon pepper in another large bowl until combined.
  • Transfer the wings to the bowl with the Cajun lemon pepper seasoning and toss until evenly coated. Arrange on a large serving platter.

GRILLED CAJUN CHICKEN



Grilled Cajun Chicken image

A shake of paprika, a dash of red pepper and dried herbs--it doesn't take much to give simple chicken kickin' Cajun flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon olive oil
4 boneless skinless chicken breast halves

Steps:

  • Heat gas or charcoal grill. In small bowl, combine all ingredients except oil and chicken breast halves; mix well. Brush oil over all sides of chicken. Sprinkle with seasoning mixture.
  • When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once.

Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 360 mg, Sugar 0 g

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.

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING



Grilled Cajun Chicken Salad with Spicy Ranch Dressing image

Make and share this Grilled Cajun Chicken Salad with Spicy Ranch Dressing recipe from Food.com.

Provided by GinnyP

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 3/4 cups buttermilk
1/2 cup mayonnaise
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
1 tablespoon apple cider vinegar
1 clove garlic, minced
1/2 teaspoon grated lemon, rind of
1 1/2 lbs boneless skinless chicken breast halves
1 package baby mixed greens (I used fresh Romaine)
1/2 cup pecans, toasted
1/4 cup raisins (I used golden)

Steps:

  • --MakeSeasoning--.
  • Mix all ingredients in a small bowl to blend.
  • --MakeSalad Dressing--.
  • Whisk 3/4 cup of the buttermilk, mayonnaise, chopped green onion, fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 tsp of the Seasoning Mixture in medium bowl until well blended.
  • Season dressing to taste with salt and pepper.
  • --Then--.
  • Rub remaining seasoning mixture onto chicken.
  • Place chicken in medium bowl.
  • Pour remaining 1 cup buttermilk over chicken, turning to coat.
  • Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
  • Prepare the grill (medium-high heat).
  • Remove chicken from buttermilk shaking off excess.
  • Grill chicken until just cooked through, about 5 minutes per side.
  • Transfer chicken to cutting board and let rest 5 minutes.
  • Combine greens, pecans, and raisins in a large bowl.
  • Toss with enough dressing to coat.
  • Season salad with salt and pepper, if desired.
  • Divide salad among 4 plates.
  • Cut chicken on sharp diagonal into 1/2-inch-thick slices.
  • Arrange atop salads and serve.

Nutrition Facts : Calories 474.8, Fat 22.9, SaturatedFat 3.5, Cholesterol 110.7, Sodium 1598.3, Carbohydrate 23, Fiber 2.2, Sugar 13.3, Protein 45

EASY GRILLED CAJUN CHICKEN



Easy Grilled Cajun Chicken image

I don't remember where I got this recipe. I love Cajun and I love chicken, so this recipe really piqued my interest. This super flavorful chicken recipe requires very little prep work. You can even add the spices to the chicken in the morning and let the chicken marinate in the fridge all day. then just come home, fire up the grill and -- voila! -- dinner is served. Prep time does not include marinating time.

Provided by Crafty Lady 13

Categories     Chicken

Time 21m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder (I use more because I like a lot of garlic)
1/4 teaspoon onion powder
1/2 cup lemon juice
1/4 cup vegetable oil
4 boneless skinless chicken breast halves

Steps:

  • Combine the dry spices in a small bowl. In a shallow glass dish (large enough to hold the chicken in a single layer), or a gallon size zip lock bag, place the lemon juice and oil. add half of the spice mix; stir to combine.
  • Add the chicken breasts, turning to coat both sides. Marinate for 30 to 60 minutes at room temperature or at least 2 hours to overnight in the refrigerator, covered.
  • Drain the chicken and sprinkle both sides with the remaining seasoning mix. Place the breasts on a hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on the heat intensity and the thickness of the meat.

GRILLED CAJUN CHICKEN SANDWICH



Grilled Cajun Chicken Sandwich image

Make and share this Grilled Cajun Chicken Sandwich recipe from Food.com.

Provided by Jess Scefing

Categories     One Dish Meal

Time 22m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

4 medium boneless skinless chicken breast halves (about 12 ounces total)
1 teaspoon olive oil
1/2-1 teaspoon cajun seasoning
4 ounces monterey jack pepper cheese
2 -4 tablespoons thousand island dressing
3 -4 dashes bottled hot pepper sauce
4 slices roasted red peppers
4 lettuce leaves
4 kaiser rolls or 4 whole grain buns, split and toasted

Steps:

  • Rinse chicken; pat dry.
  • Place each breast, boned side up, between 2 pieces of plastic wrap.
  • Working from center to edges, pound lightly with the flat side of a mallet until chicken is just less than 1/2 inch thick.
  • Brush with oil; sprinkle with Cajun seasoning.
  • Grill or broil as directed.
  • Spread buns with Thousand Island salad dressing mixed with a few dashes bottled hot pepper sauce.
  • Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops.
  • Makes 4 servings.
  • To cook by direct grill method: Arrange chicken on a grill rack.
  • Grill, uncovered, directly over medium coals for 12 to 15 minutes or until no pink remains, turning once.
  • Add cheese the last 2 minutes of grilling.
  • To broil: Arrange the chicken on an unheated broiler pan.
  • Broil 4 to 5 inches from heat for 8 to 10 minutes or until no pink remains, turning once.
  • Add cheese the last minute of cooking.

Nutrition Facts : Calories 450.6, Fat 18.1, SaturatedFat 7, Cholesterol 102.9, Sodium 680.8, Carbohydrate 32.1, Fiber 1.7, Sugar 2.6, Protein 38.1

GRILLED CAJUN CHICKEN THIGHS



Grilled Cajun Chicken Thighs image

[DRAFT]

Provided by Food Network

Categories     main-dish

Yield 6 Servings

Number Of Ingredients 7

2 pounds chicken thighs
½ cup Kikkoman Low Sodium Soy Sauce
1 tablespoon hot pepper sauce
2 garlic cloves, chopped
1 tablespoon onion powder
1 tablespoon thyme
½ teaspoon ground red pepper

Steps:

  • Rinse chicken thighs under cold water, pat dry. Combine Kikkoman Low Sodium Soy Sauce, hot pepper sauce, garlic, onion powder, thyme and red pepper in a plastic zipper bag. Add chicken thighs. Close the bag and turn it to coat chicken. Marinate at least 30 minutes. Preheat grill to medium. Make drainage holes in sheets of Reynolds Wrap Non-Stick Foil with a large grilling fork. Place foil sheets with holes on grill rack with non-stick (dull) side towards food; immediately place chicken on foil. Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180°F, for about 30 minutes.

5-INGREDIENT CAJUN-SPICED GRILLED CHICKEN



5-Ingredient Cajun-Spiced Grilled Chicken image

Syrupy barbecue sauces are tangy and delicious, but they often contain added sugar. Avoid all of those empty calories and get the balance your taste buds crave with Cajun seasoning and apple cider vinegar.

Provided by Michelle Dudash

Categories     main-dish

Time P1DT15m

Yield 4 servings

Number Of Ingredients 5

1 pound boneless, skinless chicken thighs, trimmed
1 1/8 teaspoons Cajun seasoning
2 tablespoons apple cider vinegar
1 tablespoon canola, grapeseed or rice bran oil, plus more for grilling
1/3 cup Italian flat-leaf parsley, leaves separated

Steps:

  • Sprinkle the chicken on both sides with the Cajun seasoning. Place the chicken in a baking dish and drizzle with the vinegar and oil. Shake the pan gently to coat the chicken underneath. Cover and refrigerate for at least 1 hour or overnight for the best flavor.
  • When you are ready to grill, move the chicken to the counter to take off the chill. Preheat the grill to medium-high heat, about 400 degrees F.
  • Lightly oil the grill and place the chicken on it, smooth-side down. Cook until grill marks appear and the chicken lifts up easily, about 4 minutes. Rotate the chicken by a 45-degree angle and cook to mark, about 3 minutes. Flip the chicken to the other side and cook until cooked through, about 2 minutes. Top with the parsley. Serve hot.

Nutrition Facts : Calories 170 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 94 milligrams, Sodium 250 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Protein 23 grams

CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE



Cajun grilled chicken with lime black-eyed bean salad & guacamole image

Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day

Provided by Jennifer Irvine

Categories     Main course

Time 25m

Number Of Ingredients 19

1 tsp rapeseed oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked or regular paprika
¼ tsp cayenne pepper
1 garlic clove , finely chopped
4 skinless, boneless chicken breasts (each weighing 140g)
200g black-eyed bean from a can, drained (or butter or cannellini beans)
2 tomatoes , deseeded and diced
85g sweetcorn from a can, drained
2 spring onions , trimmed and finely chopped
25g semi-dried tomato in oil from a jar, roughly chopped
zest and juice 1 lime
small handful coriander , finely chopped
1 avocado , stoned and peeled
¼ red chilli , deseeded and finely chopped
½ tbsp olive oil
juice 1 lime
small handful coriander , finely chopped

Steps:

  • Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
  • In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
  • For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
  • Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
  • Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.

Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH



Grilled Cajun Chicken Salad with Spicy Ranch image

Even the ranch dressing gets a Cajun kick in this lively main-course salad.

Provided by Vicki Butts (lazyme)

Categories     Chicken Salads

Time 35m

Number Of Ingredients 21

FOR SEASONING:
2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp cayenne pepper
FOR SALAD DRESSING:
1 3/4 c buttermilk
1/2 c mayonnaise
2 Tbsp chopped green onion
2 Tbsp chopped fresh parsely
1 Tbsp apple cider vinegar
1 garlic clove, minced
1/2 tsp grated lemon peel
1 1/2 lb skinless boneless chicken breast halves
5 oz mixed baby greens
1/2 c pecans, toasted
1/4 c raisins

Steps:

  • 1. Make seasoning: Mix all ingredients in small bowl to blend.
  • 2. Make salad dressing: Whisk 3/4cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 teaspoons seasoning mixture in medium bowl until well blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Store remaining seasoning at room temperature. Cover and refrigerate dressing.)
  • 3. Rub remaining seasoning mixture onto chicken. Place chicken in medium bowl. Pour remaining 1 cup buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
  • 4. Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board and let rest 5 minutes.
  • 5. Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper.
  • 6. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.

GRILLED CAJUN CHICKEN



Grilled Cajun Chicken image

A little something different for your grilled chicken. Cooking time includes marinading time in refrigerator.

Provided by Mary K. W.

Categories     Chicken Breast

Time 1h

Yield 10 serving(s)

Number Of Ingredients 6

2 cups vegetable oil
2 tablespoons cajun seasoning
2 tablespoons italian seasoning
2 tablespoons lemon pepper
garlic powder, to taste
10 boneless skinless chicken breast halves

Steps:

  • Place chicken between parchment paper, plastic wrap or waxed paper and pound to 1/2" thick.
  • Combine the oil and spices in either a sealable plastic bag or a large shallow dish.
  • Add the chicken breasts and marinade for at least 1/2 hour in refrigerator.
  • Preheat grill.
  • Lightly oil grill grates.
  • Drain chicken discarding marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

Nutrition Facts : Calories 519.9, Fat 46.7, SaturatedFat 6.3, Cholesterol 75.5, Sodium 136.9, Protein 25.1

CAJUN GRILLED CHICKEN



Cajun Grilled Chicken image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 5

2 Tbsp. Mrs. Dash® Extra Spicy Seasoning Blend
4 boneless, skinless chicken breasts
2 tsp. brown sugar
juice of one lemon
cooking spray

Steps:

  • Low-Sodium Recipe
  • 1. Neatly score each chicken breast on both sides with a sharp knife.
  • 2. Mix together in large bowl, Mrs. Dash® Extra Spicy Seasoning Blend, brown sugar and lemon juice. Add the breasts and coat thoroughly. Let rest 5-10 minutes.
  • 3. Heat a grill or cast iron grill plate. Spray with cooking spray.
  • 4. Grill chicken breasts on each side, 6-8 minutes, or until fully-cooked. Put on plate, cover, and let rest 3-4 minutes. Spoon remaining juices over the top of each breast.

GRILLED CAJUN CHICKEN SALAD



Grilled Cajun Chicken Salad image

Submitting for ZWT9. Found in a Diabetic Living email that I somehow got signed up for. I tend to find some really great recipes on that site!

Provided by Chef PotPie

Categories     Greens

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup cider vinegar
4 tablespoons salad oil
1 tablespoon water
2 teaspoons sugar
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 1/4 teaspoons onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/2 teaspoon black pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves or 1 -1 1/2 lb boneless skinless chicken breast half
6 cups torn mixed salad greens
1 medium carrot, shredded
1 small sweet red pepper, cut into bite-size strips
1 green onion, sliced

Steps:

  • 1. For dressing, in a screw-top jar combine cider vinegar, 3 tablespoons of the salad oil, the water, sugar, thyme,1/4 teaspoon of the onion powder, 1/4 teaspoon of the cayenne pepper, the garlic powder, and the mustard. Cover and shake well. Chill until serving time.
  • 2. In a small bowl combine remaining 1 tablespoon salad oil, remaining 1 teaspoon onion powder, remaining 1/4 teaspoon cayenne pepper, the black pepper, and salt. Brush all of the oil mixture on the chicken.
  • 3. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees ;F), turning once halfway through grilling time.
  • 4. To serve, in a large serving bowl combine salad greens, carrot, red sweet pepper, and green onion. Cut chicken into bite-size pieces. Add chicken and dressing to salad. Toss to coat.

CAJUN HONEY MUSTARD GRILLED CHICKEN



Cajun Honey Mustard Grilled Chicken image

Cajun Honey Mustard Grilled Chicken - only 5 ingredients in the marinade! Honey, dijon mustard, lemon juice, soy sauce and cajun seasoning. SO simple and delicious! Everyone cleaned their plate! Great as a main dish, on a salad or in a sandwich wrap. Can also use the marinade on pork. YUM! #chicken #grilling #grilledchicken

Provided by @MakeItYours

Number Of Ingredients 6

1/2 cup honey
1/4 cup Dijon mustard
1/4 cup lemon juice
1/4 cup soy sauce
2 Tbsp Cajun/Creole Seasoning
4 to 6 boneless, skinless chicken breasts

Steps:

  • Combine honey, mustard, lemon juice, soy sauce, and Cajun/Creole Seasoning. Pour over chicken. Refrigerate at least 2 hours up to overnight.
  • Prepare grill. Remove chicken from marinade. Place on grill and cook for 12 to 15 minutes, until no longer pink.

GRILLED CAJUN CHICKEN SALAD



GRILLED CAJUN CHICKEN SALAD image

Categories     Salad     Chicken

Yield 6 servings

Number Of Ingredients 16

1/4 cupcider vinegar
4 tablespoonssalad oil
1 tablespoonwater
2 teaspoonssugar
2 teaspoonssnipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1-1/4 teaspoonsonion powder
1/2 teaspooncayenne pepper
1/4 teaspoongarlic powder
1/4 teaspoondry mustard
1/2 teaspoonblack pepper
1/4 teaspoonsalt
4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
6 cupstorn mixed salad greens
1 medium carrot, shredded
1 smallred sweet pepper, cut into bite-size strips
1 green onion, sliced

Steps:

  • 1. For dressing, in a screw-top jar combine cider vinegar, 3 tablespoons of the salad oil, the water, sugar, thyme,1/4 teaspoon of the onion powder, 1/4 teaspoon of the cayenne pepper, the garlic powder, and the mustard. Cover and shake well. Chill until serving time. 2. In a small bowl combine remaining 1 tablespoon salad oil, remaining 1 teaspoon onion powder, remaining 1/4 teaspoon cayenne pepper, the black pepper, and salt. Brush all of the oil mixture on the chicken. 3. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees ;F), turning once halfway through grilling time. 4. To serve, in a large serving bowl combine salad greens, carrot, red sweet pepper, and green onion. Cut chicken into bite-size pieces. Add chicken and dressing to salad. Toss to coat. Makes 6 servings.

GRILLED LEMON CAJUN CHICKEN



Grilled Lemon Cajun Chicken image

A fast & spicy grilled chicken recipe. Standing time (with the spice mix on the chicken) is included in the prep time.

Provided by NE Lady

Categories     Chicken

Time 50m

Number Of Ingredients 5

2 Tbsp cajun seasoning
2 Tbsp fresh lemon juice
1 Tbsp melted butter
1 tsp ground cumin
4 boneless, skinless chicken breast halves

Steps:

  • 1. Combine all ingredients (except chicken) in a small bowl. Rub evenly over the chicken and let stand for 30 minutes.
  • 2. Cook chicken on medium-high heat on an oiled grill for 6 minutes on each side, or until done.

CAJUN GRILLED CHICKEN BREASTS



CAJUN GRILLED CHICKEN BREASTS image

Categories     Chicken

Number Of Ingredients 4

4 boneless chicken breast halves
2 tsp. olive oil
2 tsp. Cajun blended spice mix
1 Tbs. parsley, chopped

Steps:

  • Prepare grill or broiler. Place chicken between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten slightly. Brush both sides of chicken with oil and sprinkle with spice. Grill or broil 4-6 minutes per side 5 inches from heat source until cooked through. Serve sprinkled with parsley.

CAJUN CAESAR GRILLED CHICKEN



CAJUN CAESAR GRILLED CHICKEN image

Categories     Chicken     Grill/Barbecue

Number Of Ingredients 4

1 cup caesar vinaigrette dressing (Kraft)
2 Tbsp cajun seasoning
1 lemon, juiced
4 boneless chicken breasts

Steps:

  • Whisk together dressing, cajun seasoning and lemon juice. Pour over chicken and refrigerate for at least 30 minutes, up to overnight. Remove chicken from marinade and grill until done, approximately 10 minutes per side.

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