Things You'll Need:
- Boneless, skinless chicken breasts
- Paprika
- Cajun seasoning
- Garlic powder
- Fine parmesan (optional)
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Step 1
First, if you are using a grill, prepare your grill. If using a gas grill, you will not need too much preparation. If you are using a charcoal grill, light the charcoal and let it start dying down to be red hot with very little flame. For a quick meal when I'm pressed for time, I like to use a George Foreman style "grill," and if you're using something like this, plug it in so it can begin heating.
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Step 2
If you are using the oven, preheat the oven to around 350 degrees (varies depending on size of oven). For a stovetop, begin heating a pan over medium heat. It is your choice if you would like to cook the chicken regularly, or add a little bit of oil right before placing the chicken. Using the oil will give you a little bit of fried chicken taste.
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Step 3
In a bowl or mid sized tupperware dish, cover the bottom with the Cajun Seasoning. Add Paprika, but use about 1/5 of the amount of Paprika that you used of Cajun. Then sprinkle in some Garlic Powder to your liking, I usually use about 2 tablespoons. Finely powdered Parmesan is optional, but it gives a little contrast flavor and also adds some texture to the crust of the chicken when it's cooked. If you use this, sprinkle in about 2 teaspoons. The amount of each seasoning will vary depending on the amount and size of chicken you are using, which is why we are basing this recipe on the amount needed to coat the bottom of the bowl or dish, instead of exact measurements.
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Step 4
Place one piece of uncooked chicken into the mixture, rub it into the seasonings, and then flip it over and repeat. If you have a lid for the dish your seasoning is in, you can just put the lid on and shake the dish to get a good covering of the chicken. Once you've done each piece, your chicken is ready to cook.
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Step 5
When cooking on the grill, put the chicken on while the flame is still dying out, but before the coal is completely ready. I like the taste you get by having the flames on the chicken for the first minute or so. For a gas grill, use a medium/medium high heat. Leave the chicken for about five minutes, then flip it over. Leave it for another five minutes, then check the chicken. If it is not done, flip it over and leave it until it is done all the way through. Cut through the chicken at the thickest point and make sure it is white all the way through to tell if it is done.
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Step 6
If you are using a George Foreman "grill," place the chicken on the grill, shut the lid, and leave it for about 3 minutes. Flip it over, shut the lid, and leave it for another 5-10 minutes, depending on how you want the chicken. 5 minutes should make it nice and juicy, 10 more minutes should make it a little more dry. Don't worry about leaving the chicken, the seasoning will protect the chicken itself from burning, and the seasoning will simply form a nice crust.
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Step 7
For the oven, cook the chicken at 350 for about 15-20 minutes. Check the chicken. If it is not done, flip it over and cook for another 10 minutes or until done. For stove top, cook on low heat until done, flipping every 2-3 minutes. If you are using oil to "fry" the chicken, keep it at medium heat, flip every 1-2 minutes, and be sure to check the chicken often to see if it is done.
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Step 8
Once the chicken is done, serve it with whatever side dishes you wish, and enjoy! I like to use a somewhat sweet barbeque sauce along with it to compliment the spicy seasoning of the chicken.
Comments
gahazeleyes said
on 5/30/2009 Oh, this sounds good. Thanks