cajun butter-basted grilled chicken
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I came up with the idea for this chicken in an effort to create a meat dish to go with the black beans and rice I was planning for dinner. (I didn't have quite enough beans to make them the main course!) This chicken turned out so good... sweet, spicy, and sticky. A perfect complement to the beans and rice.
Blue Ribbon Recipe
Know how to amp up your grilled chicken this summer? Make this butter-basted grilled chicken. The Cajun butter glaze is sweet and spicy, but the spice is not overpowering. We based our chicken until was gone. So good, we didn't want to waste a drop. You can use chicken with or without skin. We tried both, and the chicken with skin did char a little between the honey and fat. It was still delicious.
— The Test Kitchen @kitchencrew
Ingredients For cajun butter-basted grilled chicken
2-3 lbchicken pieces (skin removed, if desired)
2 Tbspminced fresh parsley or cilantro
1 TbspCajun seasoning
juice of 1/2 lemon
How To Make cajun butter-basted grilled chicken
Test Kitchen Tips
Cooking times will vary based on the cut of the chicken. We suggest using a meat thermometer and cooking low and slow.
1Combine melted butter and honey.
2Add parsley, Cajun seasoning, and lemon juice. Whisk until smooth.
3Preheat the grill. Place the chicken pieces on a platter and brush the top side with the basting sauce.
4Place basted side down on the grill. Grill for about 10 minutes, until browned. Baste and turn to the other side. Grill for 10 more minutes until the other side is browned. Turn the grill to low, or move chicken pieces to an unheated area of the grill, and cook over indirect heat with the lid down for about 15-20 more minutes. Baste and turn the chicken a couple of more times during cooking. Cook until chicken reaches 180 F internal temp.
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