Cajun Grilled Chicken for 2
By Addie
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.
MY NOTES: Jack and I liked this very much and it was fast and EASY to make. Jack called this a keeper! I like to flip and rotate them 1/2 turn for pretty, criss-crossed grill marks).
Ingredients
- 1/2 cup olive oil or vegetable oil
- 1 Tbsp Cajun seasoning
- 1 Tbsp dried Italian-style seasoning
- 1 tsp garlic powder
- 1 Tbsp lemon-pepper seasoning
- 2 boneless, skinless chicken breasts, pounded to an even thickness
Preparation
Step 1
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.
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Grease the grill with a paper towel soaked in vegetable oil. This works very well to keep the chicken breasts from sticking.
Heat grill on HIGH for 15 minutes, then turn grill down to MEDIUM on both burners.
When ready to grill, drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 7 minutes on each side, until instant read thermometer reads 165 degrees.
Tent with foil and let rest for 10 minutes. Pour juices over chicken on plates.
A DIFFERENT MARINADE TO USE:
1 tbsp olive oil
2 tbsp orange juice concentrate
1 tsp ground cumin
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
Mix all ingredient and rub into chicken breasts. Marinate at least one hour or overnight. Grill on oiled grate.
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Many experts recommend that chicken breast meat must be cooked to an internal temperature of 170 degrees F, but others say 160 degrees F is fine. You will have moister chicken if you cook to 160 degrees F. According to Dr. O. Peter Snyder, the chicken has to reach a temperature of 160 degrees F for 5.2 seconds to kill pathogens. Now the USDA is recommending that, because of bird flu fears, chicken should be cooked to a temperature of 165 degrees F. Remember that the meat will continue to cook after it's removed from the heat; the internal temperature will rise about 5-10 degrees in the first few minutes it's off the heat.