Cajun chicken

Cajun chicken

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(13 ratings)

Prep: 10 mins Cook: 10 mins - 12 mins


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

  • kcal190
  • fat5g
  • saturates1g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein34g
  • salt0.22g
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  • 4 skinless boneless chicken breast fillets
  • 1 tbsp paprika



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

  • 1 tsp dried onion flakes



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

  • ¼ tsp cayenne pepper
  • 2 tsp dried thyme


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

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 200g tub guacamole, to serve


  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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Toby Skinner
15th Jun, 2016
I made this for one and the spices was enough to cover one chicken. I pan fried it and it did not come out nice as by the time the chicken was cooked the toppings etc. turned black and did not look very nice. Tried it again in the oven at 200- and left it for 30 minutes and did turned out so much better!
7th Aug, 2015
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. :)
5th Aug, 2012
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?
10th Mar, 2011
I love this and make it all the time. Not sure it really needs the onion flakes though as they just fall off!
26th Aug, 2010
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. :)
19th Sep, 2008
Really nice - also served with Yellow Pepper Rice from October 08 Good Food
26th Aug, 2008
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.
10th Jun, 2008
Simple and delicious - would definitely make this again!
30th May, 2008
very good, loved the heat, and the spices tasted good, every one that i experimented it with, finished and enjoyed.
23rd Apr, 2008
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


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