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Cajun Chicken

Wood Halsey

"Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold."
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1 h servings 536 cals
Original recipe yields 10 servings


  • Calories:
  • 536 kcal
  • 27%
  • Fat:
  • 47.8 g
  • 74%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
  2. Preheat the grill for high heat.
  3. Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.


  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 331
  1. 449 Ratings

Most helpful positive review

UPDATE 07/2008: I've been making this for 4 years now, and have a tip for you. I clean and trim 2 "super-club paks" of chicken and put 5-6 pieces into four separate ziplocs. I double the mari...

Most helpful critical review

while this recipe was really simple it was also pretty boring and the biggest problem was that it was way too salty.

Most helpful
Most positive
Least positive

UPDATE 07/2008: I've been making this for 4 years now, and have a tip for you. I clean and trim 2 "super-club paks" of chicken and put 5-6 pieces into four separate ziplocs. I double the mari...

I've made this 3 times in the past month - everyone asks for the recipe. The only change I made is decreasing the oil to about 1 1/4 cup, and I used olive oil instead of vegetable. Thanks.

This chicken is so good! I use Cajun Seasoning Mix from this site for the cajun seasoning. Definitely use olive oil vs. vegetable oil. I have made this twice now and it has come out tender, mo...

I also made this on the George Foreman Grill and it was really good :)

YUM!!! This chicken is fantastic. I only made a couple changes. I cut down on the oil and I marinated the chicken for about 2 hours. A few reviewers were complaining that this was a little s...

This recipe was HUGE, so I halved everything. One change I made was to use the full amount of garlic pwdr. called for and I really feel if I hadn't used the 1/2 tablespoon, the chicken would ha...

It was raining the night I made this, so I put these in the broiler for 20 minutes and they were awesome served with BBQ sauce.

need to make more next time, it was gone in 10 seconds flat! would be wonderful over a salad.

This was SO simple, yet so yummy! I took the advice of other reviewers and cut the oil back to 3/4th of a cup but kept all the spices the same. I added 5 BLSL chicken thighs to the marinade. ...