Cajun Chicken With Ginger Lime Mayonnaise Recipes

Steps:

• In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, chili sauce, and salt. With oiled hands, form mixture into 4 patties. In a small bowl, mix together the teriyaki glaze and honey.
• Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki-honey mixture, about 10 minutes, or until fully cooked through. Place burgers on toasted buns and top with lettuce, cucumber, and Ginger Mayonnaise. Garnish with cilantro sprigs and cucumber slices.
• In a small bowl, mix together all ingredients. Refrigerate until ready to use.

Steps:

• Slice chicken breasts in half.
• Place between plastic wrap and flatten slightly, making sure they are all of equal thickness.
• Mix the mayonnaise, ginger, lime juice, tabasco and salt & pepper together and rub half of it over the chicken breasts.
• Dust lightly with the Cajun spice mix.
• Place on a heated barbecue grill and sear for at 4-5 minutes.
• Turn and sear the other side for at least 5 minutes.
• Chicken should be well heated through and cooked in middle when cut.
• Serve with a dollop of the ginger & lime mayonnaise on the side.

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.

Steps:

• Place the chicken thighs on a sheet pan and set aside.
• Whisk together the lime zest and juice, mayonnaise, ginger, salt and pepper in a small bowl. Brush the lime-ginger mayo all over the chicken thighs with a pastry brush. Cover and refrigerate for 15 minutes.
• Heat a grill or stovetop grill pan to medium-high. Grill the chicken, turning once, until an instant-read thermometer inserted into the chicken reads 165 degrees F, 12 to 16 minutes. (Cook the chicken covered if you're using an outdoor grill.) Let rest for 5 minutes before serving.
• To serve, spoon the Carrot Risotto onto a platter (garnish as described below), then top with the grilled chicken and garnish with thinly sliced lime.
• Heat a large skillet over medium-high heat and add the butter. Cook the butter until it is completely melted and just starts to turn golden-brown, then add the diced carrots and toss to coat in the butter. Cook the carrots until they begin to soften and caramelize slightly, about 3 minutes.
• Stir in the vegetable broth and wine. Cook, stirring constantly, until the liquid has reduced by half and the carrots are tender. Lower the heat to medium and stir in all but 2 tablespoons of the pecorino (reserve the remaining cheese for garnish). Stir until the cheese is completely combined, 1 to 2 minutes.
• Season the risotto to taste with salt and pepper, then sprinkle with the parsley and reserved cheese just before serving. Makes 4 servings.

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:

• Pat the chicken dry and season all over with salt. In a medium bowl, stir together they mayonnaise, lime and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixers and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.