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.
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
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
SPICY CITRUS GRILLED CHICKEN
Make and share this Spicy Citrus Grilled Chicken recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 1h55m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a large zip-top plastic bag.
- In a bowl, whisk together lime juice and zest, orange juice and zest, oil, oregano, garlic, jalapeno.
- Pour marinade into plastic bag over chicken and lay flat in a shallow dish. Refrigerate for at least 90 minutes or up to 4 hours, turning occasionally.
- Remove chicken from marinade and season with salt and pepper.
- Grill chicken until browned and internal temperature reaches 165 degrees F.
GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING
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
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
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- Combine all the ingredients for the chicken marinade in a large bowl. Mix thoroughly with a spoon to ensure that the chicken pieces are coated well in the sauces, seasonings, and chopped garlic, ginger, and chilies. Cover the bowl with cling wrap and set aside for 45-60 minutes or overnight in the fridge for best results.
- Dice the onion and bell peppers. Thread them along with the marinated chicken pieces on metal or wooden skewers. (Note: Make sure to soak the wooden skewers in a bowl of water for at least 30 minutes to prevent them from burning on the grill pan/griddle.) Discard any remaining marinade liquid in the bowl.
- Heat olive oil on a stovetop griddle/grill pan over medium-high heat. Line up the chicken skewers on the griddle/grill pan once the oil is hot and cook for 10-12 minutes, turning once or twice, until fully cooked through. (Note: you may need to do this in batches in order to not overcrowd the griddle/grill pan.) Once fully cooked, transfer the skewers to a serving plate and set aside.
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 271 per serving
- Heat butter, Worcestershire sauce, tabasco, oregano, black pepper, garlic powder, and Creole seasoning (Note 1) in a pot under low heat for a few minutes to mix the flavors together. If it gets to a boil that is fine, but there is no need to.
- Heat skillet with some vegetable oil. Once skillet is heated up, bring chicken to skillet, but shake off the sauce as much as possible and do not add the sauce to the skillet. Cook chicken on both sides until internal temperature of chicken reaches 165 degrees F.
- If grilling, heat up grill to medium high heat (See Note 2), and add chicken tenderloins to it. Brush sauce to the chicken, cook for 5-8 minutes, flip chicken over, and brush addition sauce to it. If there is leftover sauce, brush the rest of it to the chicken. Cook for another 5-8 minutes, or until internal temperature of chicken reaches 165 degrees F.
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- 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.
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