Summers are perfect for firing up the grill and this recipe for Louisiana Cajun Chicken works just perfect for a Barbeque on the deck or even your stove top.This Cajun Chicken took center stage at dinner last week and got served up with a nice side of slaw and some Sriracha sauce to kick up the heat.
The dark or charred look literally refers to a fabulous blend of spices that originated in Louisiana and traditionally grilled on a cast iron skillet where the chicken is seared under high heat.
Under high temperatures the spices darken and give this wonderful effect! The Cajun style of cooking uses many spices that makes their cuisine unbearably spicy and hot especially with the addition of pepper and liberal doses of chilli and paprika. Simple pantry essential spices and this could be dinner ready in less than 30 minutes!
Go ahead and jazz up your weekday dinner with this easy to follow recipe along with make from scratch Cajun spice mix.This epic recipe is sure to take your grilling skills to the next level and turn your dinner into one to remember.
Bring on Summer Grilling!
- 4 Chicken Breasts (washed and patted dry)
- 1 teaspoon Salt
- 1 teaspoon dried Oregano
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 tablespoon plus Oil (for basting)
- Mix all the above spices in a bowl and rub over the chicken breasts.
- Let the chicken rest for 15 minutes.
- In the meantime heat a heavy cast iron grill pan.
- Lightly season the pan with some oil.
- Now place the chicken breasts on the hot grill pan.
- First sear each side on high heat for 3 minutes on each side and then on medium heat for about 7 minutes on each side or until the chicken is cooked and no longer pink on the inside
- Serve with a side of Slaw and Sriracha sauce.