5-INGREDIENT CAJUN-SPICED GRILLED CHICKEN
Syrupy barbecue sauces are tangy and delicious, but they often contain added sugar. Avoid all of those empty calories and get the balance your taste buds crave with Cajun seasoning and apple cider vinegar.
Provided by Michelle Dudash
Categories main-dish
Time P1DT15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Sprinkle the chicken on both sides with the Cajun seasoning. Place the chicken in a baking dish and drizzle with the vinegar and oil. Shake the pan gently to coat the chicken underneath. Cover and refrigerate for at least 1 hour or overnight for the best flavor.
- When you are ready to grill, move the chicken to the counter to take off the chill. Preheat the grill to medium-high heat, about 400 degrees F.
- Lightly oil the grill and place the chicken on it, smooth-side down. Cook until grill marks appear and the chicken lifts up easily, about 4 minutes. Rotate the chicken by a 45-degree angle and cook to mark, about 3 minutes. Flip the chicken to the other side and cook until cooked through, about 2 minutes. Top with the parsley. Serve hot.
Nutrition Facts : Calories 170 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 94 milligrams, Sodium 250 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Protein 23 grams
CAJUN SPICE CHICKEN WINGS WITH REMOULADE SAUCE
Hot, crispy wings dipped in a cold, creamy sauce provide a great contrast in texture, flavor, and temperature. This New Orleans-inspired version of Buffalo-spiced chicken wings uses a technique that does not include a deep fryer so it's easier and less messy. By using baking powder in the spice rub, these wings stay super crispy!
Provided by Chef John
Categories Chicken Wings
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
- Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
- Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Serve with remoulade sauce.
Nutrition Facts : Calories 732 calories, Carbohydrate 7.6 g, Cholesterol 185.2 mg, Fat 58.7 g, Fiber 1.5 g, Protein 43 g, SaturatedFat 13.5 g, Sodium 1847.5 mg
CAJUN CHICKEN ONE-POT
Make a crowd-pleasing pasta dish for dinner. We've taken inspiration from creamy alfredo sauce with Cajun-style seasoning to add a bit of punch.
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
- Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.
Nutrition Facts : Calories 555 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
CURRY-CAJUN SPICED CHICKEN
This is from Better Homes & Gardens. It makes for a quick week night meal! Simply mix the ingredients together, pour over chicken, and bake.
Provided by quotFoodThe Way To
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 3-quart rectangular baking dish combine honey, water, mustard, melted butter, cajun seasoning, curry powder, lemon juice, and garlic; mix well.
- Add chicken, turning to coat. Arrange in single layer.
- Bake, uncovered, in a 350 degree oven for about 30 minutes or till chicken is tender and no longer pink.
- Serve chicken and pan drippings with hot cooked rice.
CAJUN SPICED BBQ CHICKEN
After several attempts at making a Cajun themed meal, I came up with this spicy marinade for chicken breasts. The flavors blend perfectly with chicken with just enough heat that isn't over-powering.
Provided by jasonr2112
Categories < 4 Hours
Time 3h25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine all the ingredients in a bowl (except the chicken) and whisk until well blended. Reserve 1/4 cup of the marinade in a cup for basting.
- Add the chicken to the marinade. Cover and refrigerate for at least 2 1/2 hours (shaking and flipping every 30 minutes).
- Preheat the grill for medium/high heat.
- Grill on a lightly oiled rack for 25 to 30 minutes, flipping and basting every 10 minutes.
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CAJUN CHICKEN {BAKED, GRILLED OR FRIED} - IFOODREAL.COM
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5/5 (19)Calories 201 per servingCategory Dinner
- Cut chicken breasts lengthwise into thinner cutlets and place in a large bowl. In a small bowl, add paprika, garlic powder, oregano, thyme, onion powder, cayenne pepper, black pepper, salt and red pepper flakes; stir to combine.
- Sprinkle 1 1/2 tbsp of prepared cajun seasoning in the step above on chicken breasts and using tongs toss to coat. If you are grilling or baking cajun chicken, also add avocado oil to the mix.
- Pan Fried Cajun Chicken: Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add chicken and cook for 5 minutes or until white edges appear, turn and cook for another 4-5 minutes. Transfer onto a plate, cover with foil and let rest for 5 minutes.
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4.9/5 (115)Total Time 35 minsCategory Main CourseCalories 404 per serving
- Add chicken to the pan and brown for 1-2 minutes on each side. Transfer to a plate and set aside.
CREAMY CAJUN CHICKEN • SALT & LAVENDER
From saltandlavender.com
4.9/5 (55)Total Time 30 minsCategory Main CourseCalories 499 per serving
- Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
- Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
- Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
- Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
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- Pour olive oil into a shallow dish or plate. Create a thin layer of cajun seasoning on another plate.
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