No matter if you are a big New Orleans Saints fan or you are planning on doing some LSU tailgating, everyone loves the bayou flavor of Cajun grilled chicken. Not for the faint of heart nor for those with wimpy taste buds, Cajun grilled chicken will spice up any tailgate party. Just make sure you have plenty of beer to put out the flames from too much cayenne pepper.
What you’ll need:
4 skinless boneless chicken breast halves
Marinade:
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup lemon juice
1/4 cup vegetable oil
Combine dry spices in small bowl. In a medium bowl, add lemon juice, oil and your 3/4 of the dry spice mix and stir to combine. Place chicken breasts in a zipper plastic bag and pour marinade over the chicken. Make sure to get as much air out of the bag as possible to ensure the chicken is completely coated in the marinade. (An excellent tool to make your marinading bags air tight is the FoodSaver Pro Sport.)
Marinate overnight in the refrigerator for an extra spicy flavor. Place the chicken in the marinade right before leaving for the stadium for a milder flavor. Remove chicken from marinade and sprinkle both sides with remaining seasoning mix. Place breasts on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, usually 3 to 8 minutes per side, depending on heat intensity and thickness of meat.
Serves 4
Suggested wines to go with your Cajun Grilled Chicken include:
* an american riesling
* a white alsatian
