Grilled Cajun Chicken
Cajun Dry Rub – Combine the following:
2 T. chili powder
1 T. oregano
1 T. thyme
1 T. black pepper
1 T. packed brown sugar
Rinse & pat dry 8 boneless, skinless chicken breasts. Rub the chicken with the dry rub on both sides. Cover & refrigerate for at least 30 minutes or up to 8 hours.
Fresh chives – if you have some growing in your garden, snip off a bunch and chop them up to use later. If you don’t have them, don’t worry about it.
Grilling instructions for gas:
Preheat grill to medium (350 degrees). When preheated, place chicken in the center of the rack. Grill for about 3-4 minutes on each side or until no longer pink in the middle.
Grilling instructions for charcoal:
Prepare the fire. When the coals are ash covered, place chicken in the center of the rack. Regulate the heat so that it remains at a medium temperature. Grill for about 3-4 minutes on each side or until no longer pink in the middle.
When chicken is almost done cooking, prepare the
Cajun Herb Sauce:
1 T. butter
3 cloves garlic, finely minced
1 can (14.5 oz.) diced tomatoes, drained & squeezed
½ c. heavy cream
¼ c. chardonnay
¼ c. chicken broth
1 t. chili sauce
1 t. sugar
1 t. oregano
1 t. thyme
Heat a small sauté pan over medium-high heat. When ready, add the butter & garlic. When the garlic begins to sizzle, add the remaining ingredients. Bring to a rapid boil & cook until it thickens enough to lightly coat a spoon, about 3 minutes. If it’s still not as thick as you’d like, mix 1 ½ T. cornstarch with a little cold water & stir in.
Serve the chicken with sauce spooned over. Garnish with chives