Cajun Chicken Sandwich Recipes

Steps:

• Flatten chicken to 1/2-in. thickness. Brush both sides with oil. Combine the seasonings; rub over both sides of chicken. Arrange in a 13-in. x 9-in. baking dish. Cover and refrigerate for at least 2 hours or overnight. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until chicken is no longer pink. Serve on rolls with tomato and lettuce.

Steps:

• Coat Chicken with the olive oil and sprinkle with spices.
• Broil or grill chicken breasts until done. Melt cheese on top of them.
• Spread rolls with the thousand island dressing mixed with the hot sauce.
• Place Chicken on the rolls and add what ever you like, Lettuce, tomato or onions and peppers. Serve with your favorite side and Enjoy!

Steps:

• Rinse chicken; pat dry.
• Place each breast, boned side up, between 2 pieces of plastic wrap.
• Working from center to edges, pound lightly with the flat side of a mallet until chicken is just less than 1/2 inch thick.
• Brush with oil; sprinkle with Cajun seasoning.
• Grill or broil as directed.
• Spread buns with Thousand Island salad dressing mixed with a few dashes bottled hot pepper sauce.
• Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops.
• Makes 4 servings.
• To cook by direct grill method: Arrange chicken on a grill rack.
• Grill, uncovered, directly over medium coals for 12 to 15 minutes or until no pink remains, turning once.
• Add cheese the last 2 minutes of grilling.
• To broil: Arrange the chicken on an unheated broiler pan.
• Broil 4 to 5 inches from heat for 8 to 10 minutes or until no pink remains, turning once.
• Add cheese the last minute of cooking.

Steps:

• In a small bowl, whisk the buttermilk, hot sauce, honey, cumin, garlic, lime juice and sprinkle with salt and pepper. Place the chicken into a re-sealable bag and pour the buttermilk marinade over. Marinate in the fridge, at least 2 hours and up to overnight.
• Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and sprinkle with salt and pepper. Grill the chicken until cooked through and 165 degrees F, about 5 minutes. Remove from the heat.
• Place the cheese on the bottom of each roll, then top with 2 chicken thighs, lettuce and a dollop of Cajun Ranch Dressing.
• In a medium bowl, combine the mayonnaise, buttermilk, hot sauce, lemon juice, blackening seasoning, mustard, salt and cayenne. Fold in the scallions, celery, red peppers and garlic with the mayonnaise mixture.

Steps:

• Mix 1/4 cup dressing, vegetable juice cocktail, seasoning and pepper sauce until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of chicken breasts. Refrigerate 1 hour to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F), topping with cheese for the last minute.
• Spread cut sides of rolls with remaining dressing; fill with chicken and remaining ingredients.

Steps:

• 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.

Steps:

• Flatten the chicken to 3/8-in. thickness; sprinkle with Cajun seasoning. In a large skillet, cook chicken over medium heat in oil for 5 minutes on each side or until juices run clear. Place cheese over chicken. Remove from the heat; cover and let stand for 1 minute or until cheese begins to melt., Spread dressing over both halves of rolls. Layer bottom halves with 2 slices of tomato, chicken and 2 strips of bacon; replace tops.