Cajun Grilled Chicken

Mardi Gras is in full swing. We won’t make it down to New Orleans for a parade, so we are celebrating at home with some classic Louisiana food.  We started our celebration with this Cajun Grilled Chicken.  We both loved this chicken.  It was one of the best grilled chicken recipes we’ve tried.  It was had fantastic flavor and wasn’t spicy.  We really liked the slight tanginess from the addition of the lemon pepper seasoning.  To help control the saltiness, I used my homemade Cajun seasoning.  
If it is too cold outside for you to grill, feel free to use your George Foreman Grill, pan sear it, or bake it in the oven.  We served this with some red beans and rice, but next time I will serve it over our favorite Fettuccine Alfredo.

Grilled Cajun Chicken
(Printable Recipe)

1 cup olive oil
2 Tbsp Cajun seasoning
2 Tbsp dried Italian-style seasoning
2 tsp garlic powder
2 Tbsp lemon pepper
4 boneless, skinless chicken breasts, pounded to an even thickness

In a small bowl, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper.

Place the chicken in a ziplock bag. Pour marinade over chicken and turn to coat. Refrigerate for at least 30 minutes.

When ready to grill, 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.

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Comments

  1. Made this for dinner last night. Really good and flavorful. Only used 1/2c EVOO and it turned out great! Will definitely make again.

  2. I really like cajun recipes and you also grilled this chicken which is also my favorite. You keep it so simple. Just superb. Keep it up.

  3. I think this recipe looks fantastic, but I do have one question. When you say, "dried Italian-style seasoning", are you talking about Italian seasoning from the spice isle, or Italian seasoning like in a dressing packet? Thanks

  4. tammy – I would pan sear the chicken for 2 minutes on each side and then finish it off in the oven @ 400 for about 10 minutes.

  5. It looks delicious and I like the recipe. If it's one of the best you've had, it must be good. I don't understand "If it is too cold outside for you to grill" 🙂

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