Spicy Cajun Grilled Chicken Recipes

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.

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.

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.

CAJUN SPICED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a shallow plate or bowl, mix together the flour and at least 1 teaspoon of Cajun seasoning (more if you really like the zip of Cajun seasoning!). Pour milk for dipping into a bowl and dip the chicken breasts into it. Dredge the chicken through the flour and seasoning mixture, coating evenly on both sides and around the edges.
• Place the chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for 35 minutes.

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.

SPICY CAJUN GRILLED CHICKEN

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix chili powder, oregano, thyme, brown sugar, pepper and salt coat both sides of chicken with herb mixture.Cover and grill chicken 4 to 5 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.Heat tomatoes, whipping cream and garlic in 1-quart saucepan over medium-high heat 2 minutes, stirring frequently. Top chicken with tomato mixture.1 Serving: Calories 215 (Calories from Fat 80) Fat 9g (Saturated 4g) Cholesterol 90mg Sodium 410mg Carbohydrate 7g (Dietary Fiber 2g) Protein 28g% Daily Value: Vitamin A 20% Vitamin C 10% Calcium 4% Iron 10%Diet Exchanges: 4 Lean Meat, 1 Vegetable, 1 FatBetty's TipHave a Cajun party! Play New Orleans jazz or zydeco music, and serve Spicy Cajun Grilled Chicken with cooked rice to which toasted pecans have been added. Or serve with simple red beans and rice.

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING

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.

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING

Steps:

• Make seasoning:
• Mix all ingredients in small bowl to blend.
• Make salad dressing:
• Whisk 3/4cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 teaspoons seasoning mixture in medium bowl until well blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Store remaining seasoning at room temperature. Cover and refrigerate dressing.)
• 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.
• Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.

REALLY CRISPY SPICY CAJUN FRIED CHICKEN

Steps:

• Mix first 3 ingredients in a paper bag.
• Season Chicken parts with Seasoning Salt and Pepper Place chicken one by one in bag and shake to cover chicken piece completely Place coated chicken on a rack above a baking pan to catch excess flour This is important!
• Leave chicken on the counter for 1 hour, sprinkling left over flour to coat as chicken"sweats" thru coating.
• Heat oil in a cast iron skillet to fit chicken and to a depth of 1/2 inch Place chicken pieces in oil skin side down- do not cover!
• 8 Minutes per side (or there abouts) until golden.
• Drain on brown paper bags Great served hot, with cream gravy, mashed potatoes and biscuits- or cold for a picnic.