Southern Grill Lunch: Charred Cajun Chicken & Smoky Corn Medley
Find the perfect recipe for a sizzling Southern Grill Lunch with our Charred Cajun Chicken and Smoky Corn Medley. This easy-to-make dish brings the energy of a Friday night tailgate to your kitchen.
Allergens
Wheat (from Cajun seasoning)
Ingredients
- 1. 4 boneless, skinless chicken breasts 2. 1/4 cup Cajun seasoning (store
- bought or homemade) 3. 6 ears of corn, husked and halved 4. 1/4 cup unsalted butter, melted 5. 1 tablespoon smoked paprika 6. 2 tablespoons fresh parsley, chopped 7. Salt and pepper, to taste 8. Olive oil, for brushing 9. Optional: 1 lemon, cut into wedges
Instructions
- In a large bowl, mix the Cajun seasoning, smoked paprika, salt, and pepper to taste. Rub the mixture onto both sides of each chicken breast. Let it marinate for at least 30 minutes or up to overnight in the refrigerator.
- Preheat the grill to medium high heat, around 375°F (190°C). Brush corn with melted butter and season with salt and pepper. Place chicken breasts and corn halves on the grill. Grill chicken for about 6 minutes per side or until cooked through. Grill corn for about 5 minutes per side, until tender and slightly charred.
- Remove chicken from the grill and let it rest for a few minutes before slicing. Brush sliced chicken with olive oil and garnish with fresh parsley. Serve alongside grilled corn and lemon wedges if desired. Enjoy your sizzling Southern Grill Lunch!
Chef’s Insight
The key to this recipe is the balance of smoky flavors from the Cajun seasoning and the charred elements of the chicken and corn.
Notes
Adjust the spiciness of the Cajun seasoning according to your preference.