Grilled Cajun Chicken Sandwiches
Make the ultimate Cajunchicken sandwich with a crispy, blackened crust, bold spices, and a soft bun. It is perfect for a flavorful meal. Packed with spicy Cajun flavors, tenderchicken breasts, and your favorite toppings, this sandwich is ready in just 30minutes. Try this easy recipe today.
Servings: 4 sandwich
Calories: 412kcal
Equipment
- 1 Mixing bowl
- 1 Grill pan
Ingredients
Cajun Chicken Marinade
- 4 boneless skinless chicken breasts (130 gram, each)
- 2 tablespoon Cajun seasoning (recipe is given below)
- 2 tablespoon oil
- 2 tablespoon lime juice
For Cajun Seasoning
- 2 tablespoon paprika
- 1 tablespoon ground black pepper
- 1.5 tablespoon Italian seasoning (or use 1 tablespoon dried oregano and 1 tablespoon dried thyme)
- 1 tablespoon salt
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 tablespoon garlic powder
To grill Cajun chicken breast
- 1 tablespoon oil
For Mayo spread
- ¼ cup mayonnaise
- 2 tablespoon tomato sauce (optional) substitute tomato ketchup
To make Cajun sandwich
- 8 tomato slices
- 4 lettuce leaves
- 8 onion slices
- salt & pepper to taste
- 4 cheese slices (optional) optional
Instructions
Preparations
- Prepare Cajun seasoning: In a small mixing bowl, combine the paprika, ground black pepper, Italian seasoning, salt, cayenne pepper, onion powder, and garlic powder. Set aside.
- For the mayo spread: Combine the mayonnaise and tomato sauce in a small bowl. Refrigerate.
- Marinate the chicken: Pound the chicken breasts with a rolling pin to even thickness, or slice them in half. Set aside. In another mixing bowl, combine 2 tablespoons of Cajun seasoning, oil, and lemon juice. Marinate the chicken breasts in this mixture. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Remove the chicken from the refrigerator and let it come to room temperature on the kitchen counter.
- Cook the chicken: Heat 1 tablespoon of oil in a grill pan over medium-high heat. When the pan is hot, place the chicken breasts in it.
- Grill for 3-4 minutes on the first side, until char marks appear. Flip and cook for 2-3 minutes more, or until the chicken is cooked through (the internal temperature should reach 165°F if using a food thermometer).
- Add a slice of cheese to each chicken breast during the last minute of cooking. Remove the chicken to a plate. Repeat with the remaining chicken breasts.
- Toast the buns: Lightly butter the cut sides of the buns. Heat a pan over medium heat. Toast the buns for about a minute, or until they are crisp and golden brown. Remove from heat. Toasting the bun adds texture and prevents it from getting soggy.
- Assemble the Cajun chicken sandwich: Spread the mayo mixture on the bottom bun. Top with lettuce, the grilled Cajun chicken with cheese, and onion slices. (Optional: lightly sprinkle the onion slices with salt and pepper.)
- Next, add tomato slices. Spread the remaining mayo mixture on the top bun and place it on top of the sandwich. The grilled Cajun chicken sandwich is ready to serve. Serve with your favorite salad or french fries.
Video
Notes
- To ensure even cooking, either pound the chicken breast or slice it in half.
- Marinate the chicken for at least 30 minutes, or ideally, for 2 hours or overnight in the refrigerator. Marinating tenderizes the chicken, infuses it with flavor, and helps it retain moisture during grilling.
- Preheat a grill pan over medium-high heat. Once hot, place the chicken on the pan. The high heat will sear the chicken, locking in its juices and creating a satisfyingly crispy, blackened, Cajun-spiced crust, while keeping the inside tender and juicy.
- Cook the chicken thoroughly. Check for doneness by making a small cut in the center; the meat should be opaque or white throughout, with no pink remaining. Alternatively, use a meat thermometer to ensure the internal temperature reaches 165°F.
- Grill the chicken until char marks appear, which will impart a desirable smoky flavor.
- After cooking, let the chicken rest for at least 10 minutes.
- To reduce the spiciness of the Cajun seasoning, use less cayenne pepper.
- You can grill, bake, pan-fry, or even air-fry the chicken. Grilling gives a nice smoky flavor, while pan-frying or air-frying can create a crispy crust.
- For the best flavor, consider making your own Cajun seasoning blend. You can control the level of heat and customize it to your liking.
Nutrition
Calories: 412kcal