Grilled Cajun Kisses Recipes

CAJUN KISSES

Steps:

• Cut tops off of jalapeno peppers and remove seeds.
• Stuff pepper with small amount of cheese, then 1 shrimp and then fill the remainder with more cheese.
• Wrap pepper with a strip of bacon, using a toothpick to secure in place.
• Place each "kiss" on a broiler pan.
• Broil until bacon is crispy.
• Drain on a paper towel and serve on a plate with sour cream for the dipping.

GRILLED CAJUN KISSES

Steps:

• Cut off top of peppers & remove seeds.
• Stuff pepper first with a small amount of cheese then 1 shrimp & fill remainder with more cheese.
• Wrap each pepper with a strip of bacon using a wooden pick to secure in place.
• Place each "Kiss" on broiler pan.
• Broil until bacon is crispy.
• Drain on paper towels & serve on plate with sour cream on side for dipping.

GRILLED CAJUN LEMON PEPPER CHICKEN WINGS

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.

CAJUN GRILLED CHICKEN

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.

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 SEAFOOD BOIL

Steps:

• Heat a grill to about 375 degrees F.
• Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
• Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface.
• Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
• Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
• Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

EASY CAJUN GRILLED VEGGIES

Steps:

• In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.

CAJUN-STYLE GRILLED SWORDFISH

Steps:

• Prepare a medium-hot grill.
• Brush the steaks with the oil.
• In a small bowl, combine the remaining ingredients and mix well.
• Coat the steaks evenly on all sides with the spice mixture.
• Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.

GRILLED CAJUN GREEN BEANS

Steps:

• Place green beans on a double thickness of heavy-duty foil (about 18 in. square). Sprinkle with Cajun seasoning and dot with butter. Fold foil around beans, sealing tightly., Grill, covered, over medium heat 9-11 minutes on each side or until beans are tender. Open foil carefully to allow steam to escape.

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.

CAJUN GRILLED SHRIMP

Steps:

• In a large shallow dish, combine the first 8 ingredients. Add shrimp and turn to coat. Cover; refrigerate for 15 minutes. , Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, thread shrimp and lemon wedges., Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes.

GRILLED CHICKEN KISSES

Steps:

• Tear off 6 sheets of heavy duty aluminum foil about 20 inches long. Spray center of foil with cooking spray. Place sliced potatoes, about one potato per packet, onto center. Season with cajun spice and pepper, to your taste ( or use your favorite seasonings) Place about 1/2 cup of baby carrots onto potaoes.
• Put about 1/4 of a cup of the barbecue sauce on top. Then, place a chicken breast on top of potatoes, carrots, and sauce. Season chicken with the cajun spices and pepper. Place onion rings, as many as you like, on top of chicken. Finish off the packet with another 1/4 cup of the barbecue sauce over the onions.
• Gather up the foil around the chicken and veggies, and twist the top tightly to seal. It should resemble a BIG candy kiss. Repeat steps for all packets. Place on a medium hot grill. Mine is gas, I have it at about 350. I just leave them on the grill for 45 minutes All of these portions can be easily adjusted to each packet. Be careful when opening them.

GRILLED CAJUN SHRIMP SKEWERS

Steps:

• In a large resealable plastic bag, combine the first nine ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for at least 30 minutes., On eight metal or soaked wooden appetizer skewers, thread shrimp and lemon wedges. Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.

GRILLED CAJUN CHICKEN

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.