How long to cook cajun chicken

Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. 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. 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. 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. The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc.

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Cajun Chicken - moist, juicy, tender Cajun baked chicken with crispy skin. This Cajun Chicken recipe takes only 10 mins active time. So delicious! Prep Time 10 minutes. Cook Time 25 minutes. Total Time 35 minutes. Ingredients 2 lbs. Instructions Debone the chicken thighs but leave the skin on.

Please follow the step-by-step to debone chicken thighs. In a small bowl, add the melted butter, Cajun Seasonings, honey, salt and cayenne pepper together. Stir to mix well. Add the chicken and Cajun butter mixture together. Shopping list. For the Cajun spice mix, combine all the ingredients for the spice mix plus a pinch of salt and a generous grinding of black pepper. Pour the mixture into a sealable storage box big enough to hold the chicken pieces. For the chicken, put the chicken breasts on a board and cover with baking paper.

Put the chicken breasts into the spice mix and thoroughly coat the chicken with the mixture. Refrigerate the chicken breasts for 3—4 hours, or overnight if possible.

Toss the sweet potato wedges in a bowl with the oil and sweet smoked paprika, and season well with sea salt and freshly ground black pepper. Spread out on a non-stick baking tray and bake for 20—25 minutes, or until golden-brown and tender, turning halfway through. Meanwhile, heat a non-stick, ridged griddle pan until hot.