Cajun Barbecued Chicken Food

15 BEST CAJUN SIDES YOU NEED TO TRY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cajun side in 30 minutes or less!

5-INGREDIENT CAJUN-SPICED GRILLED CHICKEN

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.

GRILLED BLACKENED CAJUN CHICKEN

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 GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE

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.

GRILLED CAJUN CHICKEN SANDWICH

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.

CAJUN SPICED BBQ CHICKEN

Steps:

• Combine all the ingredients in a bowl (except the chicken) and whisk until well blended. Reserve 1/4 cup of the marinade in a cup for basting.
• Add the chicken to the marinade. Cover and refrigerate for at least 2 1/2 hours (shaking and flipping every 30 minutes).
• Preheat the grill for medium/high heat.
• Grill on a lightly oiled rack for 25 to 30 minutes, flipping and basting every 10 minutes.

EASY GRILLED CAJUN CHICKEN

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 THIGHS

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.

GRILLED CAJUN CHICKEN

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.

FULLY LOADED CAJUN CHICKEN BURGERS

Steps:

• Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.
• While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.
• To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.

CAJUN CHICKEN

Steps:

• Dry chicken with kitchen paper, then cut diagonal slashes over the smooth side. Mix spices with seasoning, then tip onto a plate.
• Brush the chicken on both sides with the oil, then coat all over with the spice mix. Heat a barbecue, griddle pan or grill, then cook the chicken for 5-6 mins on each side until cooked through. Serve each portion with a dollop of guacamole.

BARBECUED SHRIMP - CAJUN STYLE

Steps:

• In a large bowl, mix seasonings. Add shrimp; toss. Let stand 15 minutes.
• In a large skillet, over high heat, melt half the butter. Add the shrimp mixture, Worcestershire sauce, pepper sauce, and garlic; saute 2 minutes. Add the remaining butter, the chicken broth and wine; cook 2 minutes, stirring occasionally, until shrimp are just cooked.
• With a slotted spoon, remove shrimp to a deep platter. To seasoned butter mixture in skillet, add scallions; over high heat, boil, stirring, 2 to 3 minutes or until liquid is reduced and slightly thickened. Pour over shrimp. Serve with sliced French bread to dip into sauce.