The Dish | Cajun Chicken

Gather your friends and family because it’s time to fire up the grill! Barbequing is the easiest way to create complex tasting food with little preparation. Try this chicken with an herb and spice rub for grilling and then serve with the flavorful Cajun sauce. I have also used the sauce in other ways – spoon over grilled salmon, toss with pasta, or add to pan fried dumplings.

Serves 6-8

  • 8 chicken breasts (boneless)
  • 1 bunch fresh chives

Cajun Dry Rub

  • 2 Tbs chile powder
  • 1 Tbs dried oregano
  • 1 Tbs dried thyme
  • 1 Tbs black pepper
  • 1 Tbs packed brown sugar
  • 1 Tbs kosher salt

Cajun Herb Sauce

  • 1 Tbs unsalted butter, at room temp
  • 3 cloves garlic, minced
  • 3 ripe tomatoes
  • ½ cup whipping cream
  • ½ cup dry vermouth
  • 2 Tbs oyster sauce
  • 2 Tbs Louisiana hot sauce (less if you don’t like spicy)
  • 1 tsp sugar
  • 2 Tbs chopped fresh oregano
  • 1 Tbs chopped fresh thyme
  • Rinse and pat dry chicken. Chop chives and set aside.
  • Combine dry rub ingredients and rub on the chicken. Refrigerate for 30 minutes or up to 8 hours.
  • Combine butter and garlic and set aside. Cut each tomato into 3 slices, place under a pre-heated broiler until brown on both sides. Watch carefully as it can burn fast! Chop the tomatoes and combine with remaining sauce ingredients and refrigerate. This can all be done 8 hours ahead. 
  • Grill the chicken for about 3-4 minutes each side. 
  • Heat the butter and garlic and when garlic sizzles add the tomato mixture and bring to a rapid boil for 3 minutes to thicken the sauce. Transfer chicken to a platter and spoon the sauce over the meat, sprinkle with chives and serve.  Enjoy!

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