Cajun Chicken Marinade Recipes

SPICY CAJUN MARINADE & BASTE

Steps:

• Put everything except the juice in a blender or jar with tight fitting lid and mix until completely blended.
• Transfer to a resealable plastic bag, add the items to be marinated and place bag in refrigerator.
• Turn bag several times while marinating.
• Marinating Times:.
• 2-4 hours Beef.
• 1-2 hours Chicken or Pork.
• ½ hour Shrimp.
• As a basting sauce, mop onto meat or kabobs during grilling or roasting.
• Also may be added, in limited amounts, to Cajun or Creole dishes for some added heat if you adjust the salt amount for the combined dish.

CAJUN CHICKEN

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.

CAJUN CHICKEN MARINADE

Steps:

• Whisk all marinade ingredients together in a bowl, then pour into a resealable plastic bag.
• Add the chicken to the bag with the marinade and turn around to coat. Marinate in the fridge for 1 hour.
• Take the chicken out of the marinade and grill until its internal temperature reaches 165 degrees F. (about 5 minutes per side).

CAJUN CHICKEN THIGHS

Steps:

• In a large bowl, combine the paprika, onion powder, thyme, oregano, cayenne, salt, pepper, honey, mustard, and lemon juice. Reserve the juiced lemon. Whisk in the olive oil.
• Place the chicken thighs in the bowl and turn to coat thoroughly. Marinate in the refrigerator for 2 hours or up to 2 days, or 30 minutes to an hour at room temperature.
• Transfer the chicken thighs to a large baking sheet and add the squeezed lemon halves to the pan.*
• Bake at 425 F for 25-30 minutes, until the chicken is cooked through and the skin is browned and crispy. If the chicken starts to get too dark before it's fully cooked, cover it loosely with a sheet of foil.

CAJUN SPICED CHICKEN

Steps:

• Pour olive oil into a shallow dish or plate. Create a thin layer of cajun seasoning on another plate.
• Coat the chicken tenders with olive oil followed by cajun seasoning.
• Place a cast iron skillet over medium heat and add tenders. Cook for 4 minutes.
• Flip ¼ and cook for 3 minutes or until completely cooked.

CAJUN BARBECUED CHICKEN

Steps:

• In a bowl, mix the oil, white wine, and Cajun seasoning. Place chicken in the bowl, and coat with the mixture. Cover, and refrigerate for at least 3 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 6 to 8 minutes on each side, until juices run clear.

CAJUN CHICKEN

Steps:

• Debone the chicken thighs but leave the skin on. Please follow the step-by-step to debone chicken thighs.
• In a small bowl, add the melted butter, Cajun Seasonings, honey, salt and cayenne pepper together. Stir to mix well.
• Add the chicken and Cajun butter mixture together. Marinate the chicken for 30 minutes.
• Preheat oven to 400°F (207°C). Transfer the Cajun-marinated chicken to a baking dish. Bake for 20-25 minutes or until the chicken is cooked through and the skin starts to brown. Broil the skin for 10 seconds or so, until they are nicely charred.
• Transfer the chicken and the Cajun chicken sauce in the baking dish to a serving platter. Spoon the sauce over the chicken. Slice the chicken into pieces and serve immediately.

CAJUN BUTTER CHICKEN BREAST RECIPE

Steps:

• Combine cajun seasoning ingredients and toss chicken in the seasoning. Drizzle with 1/2 tablespoon of oil and rub seasoning all over to evenly coat.
• Heat remaining oil and 1 tablespoon butter in a skillet or pan over medium-high heat until combined and hot.
• Sear chicken in batches for 5-7 minutes each side until golden or internal temperature is 165°F / 75°C using a meat thermometer. Remove from pan; set aside to rest for 5 minutes.
• While chicken is resting, make the sauce. Reduce heat to medium. Melt remaining butter in the pan. Sauté garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan. Pour in the broth and let reduce for 2-3 minutes, while stirring occasionally.
• Take the pan off the heat. Drizzle sauce over the chicken.
• Serve warm.

CAJUN CHICKEN

Steps:

• For the Cajun spice mix, combine all the ingredients for the spice mix plus a pinch of salt and a generous grinding of black pepper. Pour the mixture into a sealable storage box big enough to hold the chicken pieces.
• For the chicken, put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put the chicken breasts into the spice mix and thoroughly coat the chicken with the mixture. Refrigerate the chicken breasts for 3-4 hours, or overnight if possible.
• Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess.
• Toss the sweet potato wedges in a bowl with the oil and sweet smoked paprika, and season well with sea salt and freshly ground black pepper. Spread out on a non-stick baking tray and bake for 20-25 minutes, or until golden-brown and tender, turning halfway through.
• Meanwhile, heat a non-stick, ridged griddle pan until hot. Arrange the chicken breasts on the pan and cook for 15 minutes, turning once or twice until cooked through (or when the juices run clear when a skewer is inserted into the thickest part). Serve the chicken with the potato wedges.

EASY CAJUN-SPICED CHICKEN BREASTS

Steps:

• Serve with your favorite sides and enjoy! *A serving of chicken is about the size of a deck of playing cards or about 3 to 4 ounces. Unless chicken breasts are sliced to "portion size," they might weigh as much as 10 to 12 ounces.