Deep South Cajun Rub Grilled Chicken
Updated: Apr 15
I love grilled chicken and the combination of flavours in this Deep South Cajun rub really makes the chicken sing. You'd be surprised, it's not super spicy, more flavourful, marinating the chicken ahead of time makes for maximum flavour and tenderness. These are great simply grilled, or charcoal-grilled over a salad or some nice grains like couscous, or quinoa.
Chicken Breast's / Mini Breast Fillets / Tenders
Olive oil / Rapeseed oil
1 x teaspoon ground fennel seed
1 x teaspoon paprika
1 x teaspoons dried basil
2 x teaspoons rock salt
1 x teaspoon black pepper
1/2 x teaspoon chilli powder
1 x teaspoon cumin powder
2 x teaspoons garlic powder
1 x teaspoon onion powder
1/2 x teaspoon celery seeds
1/2 x teaspoon dried oregano
To make the Deep South Cajun Rub, combine all of the dried herbs and spices above in a pestle and mortar and bash until these form a fine seasoning powder. This should be a deep brown with a slight tinge of red from the paprika:
Once the rub is made, you can store this in an airtight container for several weeks in a cool, dark place, i.e a cupboard or pantry. To Marinate the chicken, take your chicken breasts, butterfly and cut into mini fillets. Coat these in a little olive oil or rapeseed oil, ensuring the chicken is coated well. Shake the rub over the chicken breast mini fillets and roll these in the seasoning until fully coated. The oil will help the seasoning to stick to the chicken.
Pop these into a bowl, cling film and put into the fridge for 4-8 hours for maximum flavour! When ready to serve, grill these over charcoal or in a cast-iron skillet to create the char on the outside. Make sure the chicken is cooked throughout before serving. Enjoy!