Grilled Spicy Cajun Chicken

    Published: 06-16-2009
    Views: 27,670
    Chef Phil Anderson demonstrates how to make grilled spicy cajun chicken.

    Phil Anderson: Hi! I am Chef Phil Anderson with Harris Teeter, and this is such a gorgeous day, we've just got to be at the grill. The day is like today. So we're going to do a Cajun Chicken dish. Now, we've designed this so that it costs under $10. This recipe costs under $10, so you can feed a family of four with these chicken breasts. It's a pretty good value. What we did in the kitchen when we prepped the chicken was we took a salt and pepper; about a quarter of a teaspoon of the pepper, half a teaspoon of salt, half a teaspoon of garlic powder, onion powder, and Cajun powder and a little bit of Canola oil. The chicken is then massaged while it goes into the bowl, we massage it and then we put into this bag and put it into refrigeration for about an hour, a hour-and-a-half. So now it's all ready to grill. What we're going to do is we're going to direct grill our chicken. Now direct grill is when it's above the heat source and then after we have grilled our marks with the bars, we're going to move it over to indirect heat source, which will cook it little slow and keep the juices inside. So here we go with this. Now what chef like to do is they like to put it at like 10 o'clock, so if the bars were at 12 o'clock noon then you go ten o' clock. Hear that sizzle, 10 o'clock. There's a smaller piece and the other three pieces. So we're going to watch this small piece because we want to cook them all evenly. Now the proteins are tightening up and they are grabbing on to those bars. Once they start to relax, then we're going to be able to switch them over so that they are like at 2 o' clock. That will give us a nice diamond grill pattern. I think we've got it good. Now we go 2 o' clock. We want to create the grill marks on the outside of the chicken breast. This is the inside; the outside is underneath and that's how we'll present it. So we'll flip it on over, we'll put it on the indirect, cover it, wait three or four minutes and it'll be done. This one is going to be finish up faster than these three because it's smaller. That would be the first piece that we check; nice diamond grill marks. Okay, there it is. The indirect is there is no heat source here, but when I cover it, the ambient heat will continue to cook this. In three or four minutes, we'll be back. Now I had to pull the smaller one off earlier, of course, it's going to cook faster. So these are the ones that should be ready right now. These are nicely cooked, lots of moisture left in them. It is going to take a minute to slice them up. You want to leave them for about five minutes or so, before you cut into them because their juices right now don't know where to go, where to settle. And if you give a little time, they'll figure it out. The Cajun chicken breast, good recipe. We've paired this to the Frei Brothers, it's a reserve, comes from Russian River Valley and it's a Sauvignon Blanc. The Sauvignon Blanc cuts nicely through the spices of the Cajun chicken.