GRILLED CAJUN CHICKEN SANDWICH
Make and share this Grilled Cajun Chicken Sandwich recipe from Food.com.
Provided by Jess Scefing
Categories One Dish Meal
Time 22m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 450.6, Fat 18.1, SaturatedFat 7, Cholesterol 102.9, Sodium 680.8, Carbohydrate 32.1, Fiber 1.7, Sugar 2.6, Protein 38.1
LOUISIANA HOT SAUCE CHICKEN SANDWICH WITH CAJUN RANCH DRESSING
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h25m
Yield 4 sandwiches
Number Of Ingredients 25
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.
GRILLED BLACKENED CAJUN CHICKEN
This brined bird is full of flavor. Don't be scared if it blackens in some spots - that's the best part.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Brine the chicken: Combine 4 cups water, 2/3 cup salt, and the brown sugar in a medium saucepan. Bring to a boil and whisk until the salt and sugar are completely dissolved. Turn off the heat and transfer to a bowl or pot large enough to submerge the chicken. Stir in 6 cups of ice water and let cool completely. Submerge the chicken in the cooled brine, cover and refrigerate for at least 6 hours or up to overnight.
- Take the chicken out of the fridge 30 minutes before cooking. Remove from the brine and pat dry completely.
- Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Whisk together the paprika, onion powder, dried oregano, dried thyme, cayenne, garlic powder, 1/4 teaspoon ground black pepper and the remaining 1/2 teaspoon salt in a small bowl. Brush the chicken all over with the melted butter, and then pat on all of the dry rub mixture.
- Grill the chicken: Place the chicken breast-side up on the indirect side of the grill, with the legs facing the hotter side of the grill. Cover and cook until an instant-read thermometer reads at least 165 degrees F in the thickest part of the thigh (avoiding the bone), 50 to 60 minutes. The chicken will be quite dark and blackened in spots.
- Remove from the grill and let rest on a cutting board for at least 20 minutes before carving.
GRILLED CAJUN CHICKEN
A shake of paprika, a dash of red pepper and dried herbs--it doesn't take much to give simple chicken kickin' Cajun flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. In small bowl, combine all ingredients except oil and chicken breast halves; mix well. Brush oil over all sides of chicken. Sprinkle with seasoning mixture.
- When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 360 mg, Sugar 0 g
CAJUN CHICKEN
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.
Provided by Wood Halsey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 535.8 calories, Carbohydrate 1.8 g, Cholesterol 67.2 mg, Fat 47.8 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 4.1 g, Sodium 620.2 mg, Sugar 0.3 g
CAJUN CHICKEN SANDWICHES
This is my favorite sandwich. The seasoning mixture is enough to give a mild flavor to several chicken breasts...or a spicy taste to just a few. -Amber Peterson of Oakes, North Dakota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 323 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 701mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
CAJUN CHICKEN CLUB
It takes just minutes to assemble these sandwiches. Cajun seasoning gives them a zippy flavor. -Mrs. J.M. Andrews, Marcellus, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 496 calories, Fat 27g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 813mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 2g fiber), Protein 23g protein.
GRILLED CAJUN CHICKEN
A little something different for your grilled chicken. Cooking time includes marinading time in refrigerator.
Provided by Mary K. W.
Categories Chicken Breast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken between parchment paper, plastic wrap or waxed paper and pound to 1/2" thick.
- Combine the oil and spices in either a sealable plastic bag or a large shallow dish.
- Add the chicken breasts and marinade for at least 1/2 hour in refrigerator.
- Preheat grill.
- Lightly oil grill grates.
- Drain chicken discarding marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 519.9, Fat 46.7, SaturatedFat 6.3, Cholesterol 75.5, Sodium 136.9, Protein 25.1
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Reviews 2Total Time 26 minsEstimated Reading Time 2 mins
- Begin by whisking together the dry rub: start from chili powder all the way down to the cayenne pepper. Set aside.
- Prepare your chicken breasts: if your pieces are long, you may want to cut in half so that it fits on your bread. Mix together lemon and liquid smoke, and lightly brush all sides of the chicken. Rub each chicken breast with the spice mix generously and be sure to get all sides. You can do this hours ahead, or up to only 15 minutes prior to placing on the grill.
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- Place the chicken breasts on a baking sheet or large dish and pat dry. Drizzle lightly with olive oil and rub the chicken to coat evenly.
- Sprinkle half of the spice mixture over the tops of the chicken breasts, turn the chicken over, and sprinkle the remaining half of the spice mixture on the bottom side of each breast so the chicken is evenly coated in Cajun seasoning.
- Place the chicken breasts directly over the heated side of the grill and grill for about 5-6 minutes per side, depending on the thickness of your chicken, until the internal temperature of the breasts reach 160 degrees using an instant read meat thermometer. You can also check whether the chicken is done by making a small cut into the thickest part to see if it is opaque in the center, or pressing on the thickest end of the chicken with your finger to see if there is any resistance. If there is no resistance, the chicken is done. Remove from the grill and rest for 5 minutes.
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- 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.
- 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.
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