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Flame Grilled Cajun Chicken Breasts

Quick and delicious done on the braai or in a cast iron griddle pan. Don't forget the lemon slices and cheesy mashed potatoes!
Flame Grilled Cajun Chicken Breasts
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You Will Need:

Candied lemon or lime slices
  • 1 cup (250 ml) water
  • ¾ cup (180 ml) white sugar
  • 3 sprigs of lemon thyme or lemon grass
  • 4 medium thin-skinned lemons or 6 limes, thinly sliced
Cheesy mashed potatoes
For the chicken
  • 6 chicken breast fillets
  • olive oil2 t (10 ml) Ina Paarman's Cajun Spice
  • ½ bunch fresh coriander to garnish

Method:

Bring the water, sugar and lemon thyme to the boil.

Add the sliced lemons or limes, cover and boil for 5 minutes.

Pack hot into a clean glass jar and store in the fridge.

Will keep for a month.

Butterfly each breast by cutting lengthways into the thickest side of the fillet, making sure not to cut right through.

Open and pound lightly to flatten the breast to an even thickness.

Drizzle with olive oil and season generously on both sides with Cajun Spice.

Prepare the braai or preheat a cast iron griddle pan until smoking hot.

Place the oiled breasts on the braai or pan and press down to emphasise grill marks.

Turn only when the first side is nicely marked, then turn and sear the other side.

Leave to stand for ± 5 minutes to settle the juices.

To serve, top chicken breasts with lemon slices and fresh coriander.

Delicious with Cheesy Mashed Potatoes.

To make the mash:

Boil the cubed potatoes until soft in 1 cup of water.

Drain.

Add Potato Spice and half the pack of Cheese Sauce and butter. Mash until smooth. Serve.

Flame Grilled Cajun Chicken Breasts

Quick and delicious done on the braai or in a cast iron griddle pan. Don't forget the lemon slices and cheesy mashed potatoes!
Flame Grilled Cajun Chicken Breasts

You Will Need:

Candied lemon or lime slices
  • 1 cup (250 ml) water
  • ¾ cup (180 ml) white sugar
  • 3 sprigs of lemon thyme or lemon grass
  • 4 medium thin-skinned lemons or 6 limes, thinly sliced
For the chicken
  • 6 chicken breast fillets
  • olive oil2 t (10 ml) Ina Paarman's Cajun Spice
  • ½ bunch fresh coriander to garnish
Cheesy mashed potatoes

Method:

Bring the water, sugar and lemon thyme to the boil.

Add the sliced lemons or limes, cover and boil for 5 minutes.

Pack hot into a clean glass jar and store in the fridge.

Will keep for a month.

Butterfly each breast by cutting lengthways into the thickest side of the fillet, making sure not to cut right through.

Open and pound lightly to flatten the breast to an even thickness.

Drizzle with olive oil and season generously on both sides with Cajun Spice.

Prepare the braai or preheat a cast iron griddle pan until smoking hot.

Place the oiled breasts on the braai or pan and press down to emphasise grill marks.

Turn only when the first side is nicely marked, then turn and sear the other side.

Leave to stand for ± 5 minutes to settle the juices.

To serve, top chicken breasts with lemon slices and fresh coriander.

Delicious with Cheesy Mashed Potatoes.

To make the mash:

Boil the cubed potatoes until soft in 1 cup of water.

Drain.

Add Potato Spice and half the pack of Cheese Sauce and butter. Mash until smooth. Serve.

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