Reci-PIPPA-The Week Grilled Cajun Chicken

Grilled Cajun Chicken

ADVANCE PREP:

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 PREP:

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.

TO SERVE:

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

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