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SMF Kitchen
@smfchicken
00:15
Prep
00:15
Cook
00:30
Total Time
Ingredients & Directions
Directions
Cajun Grilled Chicken
1 tablespoon
Paprika
1/2 tablespoon
Garlic powder
1/2 tablespoon
Dried oregano
1 teaspoon
Salt
1 teaspoon
Black pepper
1 teaspoon
Onion powder
1/8 teaspoon
Cayenne pepper
1 1/2 lbs
- Preheat grill to medium high, preparing for direct and indirect cooking areas or use a grill pan on grill grates.
- Mix together paprika, garlic powder, oregano, salt, peppers and onion powder and season chicken on both sides.
- Cook chicken on preheated grill for about 5-7 minutes per side or until internal temperature reaches 165°F. (Don't let the chicken cook much over 165°F or it may dry out.)
- Great dipped in a classic remoulade sauce and served with grilled vegetables.
- Mix together all ingredients together in a small bowl.
- Store in refrigerator until ready to use.
- Best if made a day or 2 ahead for flavors to meld together.
Remoulade Sauce
1 cup
mayonnaise
2 tablespoons
creamy horseradish
2 tablespoons
ketchup
1 teaspoon
dill pickle juice
1 tablespoon
minced dill pickles/dill pickle relish
1/2 teaspoon
paprika
1/2 teaspoon
salt
1/4 teaspoon
black
1/4 teaspoon
cayenne pepper
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 4
00:15
Prep
00:15
Cook
00:30 Total Time
Ingredients
Directions
Cajun Grilled Chicken
1 tablespoon
Paprika
1/2 tablespoon
Garlic powder
1/2 tablespoon
Dried oregano
1 teaspoon
Salt
1 teaspoon
Black pepper
1 teaspoon
Onion powder
1/8 teaspoon
Cayenne pepper
1 1/2 lbs
- Preheat grill to medium high, preparing for direct and indirect cooking areas or use a grill pan on grill grates.
- Mix together paprika, garlic powder, oregano, salt, peppers and onion powder and season chicken on both sides.
- Cook chicken on preheated grill for about 5-7 minutes per side or until internal temperature reaches 165°F. (Don't let the chicken cook much over 165°F or it may dry out.)
- Great dipped in a classic remoulade sauce and served with grilled vegetables.
- Mix together all ingredients together in a small bowl.
- Store in refrigerator until ready to use.
- Best if made a day or 2 ahead for flavors to meld together.
Remoulade Sauce
1 cup
mayonnaise
2 tablespoons
creamy horseradish
2 tablespoons
ketchup
1 teaspoon
dill pickle juice
1 tablespoon
minced dill pickles/dill pickle relish
1/2 teaspoon
paprika
1/2 teaspoon
salt
1/4 teaspoon
black
1/4 teaspoon
cayenne pepper
