Learn how to Grill Spicy Cajun Chicken

Learn how to grill spicy Cajun chicken in this video.

Hi, I’m Chef Phil Anderson with Harris Tither. And this is such a gorgeous day. We’ve just got to be at the grill, days like today. So we’re gonna do a kajen chicken dish. Now we’ve designed this so that it costs under 10 dollars. This recipe costs under 10 dollars so you can feed a family of four this chicken breasts. It’s a pretty good value. What we did in the kitchen when we prepped the chicken was we took a salt and pepper about a quarter of a teaspoon of the pepper, half a teaspoon of salt, half a teaspoon of garlic powder, onion powder and kajen powder, and a little bit of canola oil. The chicken is then massaged while it goes into in a bowl, you massage it and then we put it into this bag and put it into refrigeration for about an hour, an hour and a half. So now it’s all ready to grill. What we’re gonna do is we’re gonna direct grill our chicken. Now direct grill is when it’s above the heat source. And then after we’ve grilled our marks with the bars, we’re gonna move it over to indirect heat source which will make it cook a little slow and keep the juices inside. So here we go with this. Now what chefs like to do is they like to put it at like 10 o’clock. So if the bars were at 12 o’clock then you go 10 o’clock. Hear that sizzle? 1 o’clock. We got smaller pieces than the other 3 pieces so we’re gonna watch the small piece coz we want to cook them all evenly. Now the proteins are tightening up and they’re grabbing into those bars. Once they start to relax, then we’re gonna be able to switch them over so that they are like a 2 o’clock. That will give us a nice diamond grill pattern. I think we got a good, yep, now we go 2 o’clock. We want to create the grill marks outside of the chicken breast. This is the inside, the outside is underneath. And that’s how we’ll present it so we’ll flip it on over. We’ll put it on the indirect, cover it, wait 3 or 4 minutes and it will be done. This one’s gonna finish off faster than this 3 coz it’s smaller. That will be the first piece that we’ll check. Nice diamond grill marks. Okay, there it is, the indirect is off. There’s no heat source here. But when I cover it, the ambient heat will continue to cook this 3 or 4 minutes. We’ll be back. I had to pull the smaller one off earlier, of course it’s gonna cook faster. So these are the ones should be ready right now. Lift it up. These are nicely cooked, lots of moisture left in them. Gonna take them and slice them up. You wanna leave them for about 5 minutes or so before you cut into them because there are juices right now, don’t know where to go, where to settle. And if you give it time, they’ll figure it out. Kajen chicken breasts, good recipe. We’ve paired this to the Frei Brothers, it’s a reserve, comes from Russian river valley and it’s a sauvignon blanc. The sauvignon blanc cuts nicely through the spices of the kajen chicken.