Friday, April 19, 2019

Cajun Chicken with Corn Salsa



This dinner is full of fresh Cajun flavours. This was a huge hit with my kids.

Cajun Chicken with Corn Salsa
Serves 6

  • 3 large chicken breasts, filleted (approx 300g each)
  • 1 1/2 tablespoons ground paprika
  • 1 tablespoon garlic powder
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • Pinch of cayenne pepper
  • Salt and pepper for seasoning
  • Lime wedges to serve

Corn Salsa

  • 2 fresh corn cobs, husks removed
  • 1/4 red onion finely diced
  • 1/2 red capsicum finely diced
  • 2 medium tomatoes diced
  • 1 tablespoon lime juice
  • 2 teaspoons chopped fresh coriander or parsley
  • 1/2 teaspoon Olive oil
  • Salt and pepper for seasoning
  • Pinch of cayenne pepper (optional)


1. In a bowl combine paprika, garlic and herbs. Season well with salt and pepper. Sprinkle chicken fillets with dry rub on both sides, making sure both sides are well coated. Wrap chicken and place in fridge for upto 2 hours.
2. Boil corn for 5 minutes. Allow to cool and cut the corn kernels off the cobs. Place salsa ingredients in a bowl and season with salt and pepper. Cover and allow to sit in fridge for upto an hour.
3. Heat a griddle pan over a medium high heat with a small amount of Olive oil. Grill chicken fillets for approx 12 minutes, turning once, or until chicken is cooked all the way through.
4. Serve chicken with rice, corn salsa and lime wedges. Any leftover salsa will last in the fridge for a few days.

Xo Bec

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