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Cajun chicken

Cajun chicken

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(9 ratings)

Prep: 10 mins Cook: 10 mins - 12 mins

Easy

Serves 4
A winner whatever the weather, chuck it on the barbie or just get the grill going - it can't fail

Nutrition and extra info

  • Easily doubled / halved

Nutrition per serving

  • kcalories190
  • fat5g
  • saturates1g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein34g
  • salt0.22g
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Ingredients

  • 4 skinless boneless chicken breast fillet
  • 1 tbsp paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp dried onion flakes

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ¼ tsp cayenne pepper
  • 2 tsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g tub guacamole, to serve

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Method

  1. Dry chicken with kitchen paper, then cut diagonal slashes over the smooth side. Mix spices with seasoning, then tip onto a plate.

  2. Brush the chicken on both sides with the oil, then coat all over with the spice mix. Heat a barbecue, griddle pan or grill, then cook the chicken for 5-6 mins on each side until cooked through. Serve each portion with a dollop of guacamole.

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Comments, questions and tips

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Comments (10)

LouisaRich2004's picture

I love this recipe so much I'm always making it for a family dinner on a nice summers day. Right now I'm thinking of other ideas to use this cagun chicken recipe. :)

panthyr's picture
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I had chicken strips needing used up today, I dont know the weight as I used some at lunch time, I guessed it was just about half so halved the other ingredients and it worked out great! I cooked it on the George Foreman Grill and it was very tasty. It IS a medium-hot spicy dish but thats how we like it :)
I forgot the olive oil and, the dry ingredients covered my chicken perfectly. I am not sure if the oil was the cause of the coating not going far enough for those who say it didnt coat all of their chicken - maybe the key is to coat with the dry ingredients then spray with oil?

jayneyb's picture

I love this and make it all the time. Not sure it really needs the onion flakes though as they just fall off!

studentcantcook's picture
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i found the amount of coating to be just enough as too much is just too overpowering.
i might try cooking the chicken under the grill though as when i fried it in a griddle pan, by the time the chicken was cooked all the way through, the coating had gone black and it looked a bit frazzled. :)

bethocallaghan's picture
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Really nice - also served with Yellow Pepper Rice from October 08 Good Food

twinklestar's picture
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Like the other people who commented said it needs a lot more coating. I tripled it to cover all 4 pieces. I'm also cooking with a gas oven and found it needed twice as long under the grill.

But it is a really nice recipe, and the guacamole was a lovely combination.

nbetts's picture
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Simple and delicious - would definitely make this again!

johnd70's picture
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very good, loved the heat, and the spices tasted good, every one that i experimented it with, finished and enjoyed.

zoehill's picture
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this is not very nice i found all the ingredients but found it overly hot and not enough to cover the chicken. would not make this again

twaz_plank's picture

I couldn't get hold of any cayenne pepper so I used chilli flakes instead, which worked great.

The other thing was, I followed the spice mix exactly, but found that it didn't seem to be quite enough to cover both breasts properly. I had to scrape some off the first one to give the second a good coating.

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