Sunday 24 February 2013

Blackened Cajun Chicken and Corn Recipe

Today there is something just a little different for the main course recipe. Here we have a chicken and sweetcorn dish, to be cooked on a barbecue, that is based on Louisiana cookery.

The meat and vegetables are flavoured with a blend of herbs and spices before being cooked over hot coals on a barbecue.

Blackened Cajun Chicken and Corn

Serves: 4

This is a classic dish inspired by Louisiana cuisine. Though made with fish here, it works just as well with firm-fleshed fish.


8 chicken portions (a mix of thighs and drumsticks)
2 whole corn cobs
2 tsp garlic salt
2 tsp freshly-ground black pepper
1/2 tsp ground cumin seeds
1/2 tsp paprika
1 tsp cayenne pepper
1 tsp dried thyme, crumbled
3 tbsp butter, melted
chopped parsley, to garnish
Pre-heat your barbecue.


Trim any excess fat from the chicken (but leave the skin on) then cut deep slashes in the deepest parts of meat with a sharp-bladed knife.

De-husk the corn cobs and cut into thick slices. Mix the salt and spices in a bowl then brush the corn pieces and chicken portions with the melted butter. Sprinkle the spices over them and rub into the meat then toss the ingredients to ensure that they are evenly combined.

Cook the chicken pieces of medium-hot coals for about 25 minutes, turning occasionally (or until done). Add the corn cob pieces after the chicken has cooked for about 15 minutes and cook, turning frequently, until cooked through and golden brown.

Transfer the chicken and corn cob pieces to a warmed serving dish. Garnish with the chopped parsley and serve.

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1 comment:

cody said...

I really love this recipe. Quick, easy, and very yummy! I'm looking for georges blanc vonnas recipes, I'll try french for now.

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