This recipe for Cajun Chicken Breasts is quick and delicious done on the braai or on a cast iron griddle pan. Don’t forget the lemon slices and fresh coriander!

6 chicken breast fillets
olive oil
2 t (10 ml) Ina Paarman’s Cajun Spice
1/2 bunch fresh coriander to garnish

Candied lemon peel:

1 cup (250 ml) water
3/4 cup (180 ml) white sugar
3 sprigs of lemon thyme or lemon grass
4 medium thin-skinned lemons or 6 limes, thinly sliced

How to
Butterfly each breast by cutting lengthways into the thickest side of the fillet, making sure not to cut right through. Open and pound lightly to flatten the breast to an even thickness.

Brush with olive oil and season on both sides with Cajun Spice.

Prepare the braai or preheat a cast iron griddle pan until smoking hot. Place the oiled breasts on the braai or pan and press down to emphasise grill marks.

Turn only when the first side is nicely marked, then turn and sear the other side.

To serve, top chicken breasts with lemon slices and fresh coriander.

Candied lemon peel:

Bring the water, sugar and lemon thyme to the boil.

Add the sliced lemons or limes, cover and boil for 5 minutes.

Pack hot into a clean glass jar and store in the fridge.

Will keep for a month.

By: Ina Paarman

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