EASY GRILLED CAJUN CHICKEN
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
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.
CAJUN CHICKEN THIGHS
Make and share this Cajun Chicken Thighs recipe from Food.com.
Provided by ratherbeswimmin
Categories Cajun
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Make the rub: in a small bowl, combine all the rub ingredients.
- Rinse chicken thighs under cold water; pat dry with paper towels.
- Coat chicken with the rub, then brush or spray with olive oil.
- Grill the thighs over Direct Medium heat until the meat is firm and the juices run clear, 8-10 minutes, turning once halfway through grilling time.
Nutrition Facts : Calories 290.5, Fat 9.1, SaturatedFat 2.3, Cholesterol 189.7, Sodium 634.8, Carbohydrate 4.3, Fiber 0.8, Sugar 2.3, Protein 45.4
GRILLED BLACKENED CAJUN CHICKEN
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
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 THIGHS AND DRUMSTICKS
When Mom makes chicken, this is the way we like it prepared. It's juicy, has great barbecue flavor and makes a big batch, so it's perfect for a summer picnic and family reunions. -Brenda Beachy Belvidere, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°-175°.
Nutrition Facts :
GRILLED CAJUN CHICKEN
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
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
CAJUN CHICKEN
Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold.
Provided by Wood Halsey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 535.8 calories, Carbohydrate 1.8 g, Cholesterol 67.2 mg, Fat 47.8 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 4.1 g, Sodium 620.2 mg, Sugar 0.3 g
GRILLED CAJUN CHICKEN THIGHS
Courtesy of Kikkoman.
Provided by Food Network Canada
Categories chicken,dinner,grill,Main
Time 35m
Yield 6 servings
Number Of Ingredients 7
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 180⁰F, for about 30 minutes.
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