Recipe by Janie Corliss
"Finally, I can contribute my own original recipe! I created this when I bought some marinated chicken at the deli and they would not divulge their recipe; I experimented and came up with an even better one! It IS original and it IS good!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
I wish I had mentioned when I first submitted this recipe that I use a Cajun Spice Blend that I buy through Atlantic Spice Company. It's SO much more flavorful than anything you can buy at the grocery store! I buy it by the pound for around $5. I ran out of it once and tried using the store-bought kind, but ended up using the entire bottle and it STILL wasn't that flavorful! It makes a huge difference in this recipe!
Since I love Cajun seasoning and use it often for blackened fish, I thought I'd really like this marinade, especially combined with the white wine, but I found this disappointing. Not only did the chicken turn out short on flavor, but I found the combination of the white wine and Cajun seasoning unpleasant.
This is one of the simplest and best tasting chicken marinades ever! I used Simple Cajun seasoning from this site, olive oil vs. vegetable (less oil than called for) pounded three chicken breasts down thin and let this marinate all day. The result was tender, moist chicken that was bursting with flavor.
Wow, Janie, your're right! This is GOOD!! Very easy and quick to prepare. Have made several times already. Thanks for a great recipe.
Wow! The chicken stayed so juicy, and the flavors really permeated. I halved the marinade ingredients (used 1lb of bs breasts) marinated overnight, and used the George Foreman grill (4 minutes worked out perfectly).
This was awesome! I added a little garlic salt and a couple shakes of red pepper (my Cajun seasoning is a bit bland.) I only marinated it for about 30 minutes and just poked the chicken with a fork several times. It came out juicy and very tasty. Good enough for company!
Good recipe. Chicken was tender and presented well. 2 year old liked it, 7 year old hated it (too spicy). Husband LOVED it, and we're looking forward to the leftovers. Served with JP's biscuits (on website) -- replaced salt in biscuit recipe with the cajun seasoning, too. Thanks for a great meal!
THIS ROCKS!!! I did change this a little. I used greek seasoning (it was what was in the house) and refrigerted overnight. Everyone loved it. My nine year old thought it was GREAT. We are using the leftovers for sandwhiches. Would be great for topping on a salad. Thanks for the recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Barbecued Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 109
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
See how to make a creamy chicken sauté served over linguine.
It’s Cajun-style comfort food with andouille sausage, bacon, and chicken.
See how to make spicy Jamaican jerk chicken on the grill.