Famous Southern Grill Dinner: Charred Cajun Chicken, Smoky Grilled Corn, and Firecracker Potato Salad

Allergens

None

Ingredients

• 2 bone
• in, skin
• on chicken breasts (about 1.5 lbs)
• 3 tbsp Cajun seasoning
• 4 ears fresh corn, shucked
• 4 cups diced red potatoes
• 2 tbsp olive oil
• 1/2 cup chopped green onions
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped celery
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• Salt and pepper, to taste

Instructions

1. In a small bowl, mix the Cajun seasoning with 2 tbsp of olive oil until combined. Rub the mixture onto both sides of the chicken breasts, then let them marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat your grill to medium high heat (about 400°F). Grill the chicken breasts skin side down first, cooking for about 7 8 minutes per side or until the internal temperature reaches 165°F. Remove from grill and let rest for a few minutes before slicing.
3. While the chicken is resting, grill the corn on all sides until charred and tender. Once cooled, cut off the kernels and set aside.
4. In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 15 minutes or until fork tender. Drain and let cool slightly.
5. In a large bowl, combine the cooked potatoes, grilled corn kernels, green onions, blue cheese, celery, mayonnaise, apple cider vinegar, salt, and pepper. Mix well and chill in the refrigerator until ready to serve.

Chef’s Insight

To add more smoke flavor to your dish, soak wood chips in water for at least 30 minutes before grilling and place them on top of hot coals or under the cooking grate.

Notes

Feel free to adjust the spice level of the Cajun seasoning to your preference.