Cajun Chicken

SUBMITTED BY: Wood Halsey PHOTO BY: Deb K

"Cajun style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups vegetable oil
2 tablespoons Cajun seasoning
2 tablespoons dried Italian-style seasoning
2 tablespoons lemon pepper
garlic powder to taste
10 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

READ REVIEWS (139)

DIRECTIONS

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.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Approximate Grilling Times for Chicken and Poultry

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REVIEWS

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Reviewed on Oct. 26, 2005 by SCHEAFFS1

I've made this 3 times in the past month - everyone asks for the recipe. The only change I made is decreasing the oil to about 1 1/4 cup, and I used olive oil instead of vegetable. Thanks.

14 users found this review helpful

Reviewed on Jan. 25, 2004 by SAKURAGIRL1

need to make more next time, it was gone in 10 seconds flat! would be wonderful over a salad.

14 users found this review helpful

Reviewed on Jan. 25, 2004 by DREADNAUGHT33

One of THE best grilled chicken recipes around. Although the name says "cajun" this recipe is mild enough for even the most sensitive palatte, and yet exquisitely delicate for the grilling connoisseur. Easy to make and tastes wonderful. A word of warning though, cooking this over charcoal generates a TON of white smoke (because of the oil), so use in a well ventilated area (if you're using charcoal, I hope you would anyway ;).

9 users found this review helpful

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