Chicken, Food & Wine, Recipes

Blackened Cajun Chicken and Corn

Happy Memorial Day! Is everyone ready to start grilling?

We held our festivities yesterday and tried this outrageous recipe for Blackened Cajun Chicken and Corn, it was a major hit! Since I see a lot of people on Twitter are grilling today I figured I’d share the recipe in case anyone is still undecided on what to cook up.

Blackened Cajun Chicken and Corn

Ingredients

• 8 chicken pieces (drums, thighs or wings)
• 2 ears of fresh corn
• 2 teaspoons garlic salt
• 2 teaspoons ground black pepper
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons paprika
• 1 teaspoon cayenne pepper
• 3 tablespoons melted butter
• chopped parsley for garnish (optional)

Directions

• Trim the fat off the chicken, but leave the skin in place. Slash (diagonally) the skin in the thickest part with a knife, to allow the flavors to penetrate as much meat as possible.
• Pull the husks and silks off the corn, rinse under cold water and pat dry. Cut into think slices (about 2″-3″ wide) using a heavy kitchen knife.
• Mix together all the spices in a small bowl.
• In a large bowl, place the chicken and corn pieces. Brush them with the melted butter until fully coated. Sprinkle the spice mixture over chicken and corn. Toss well to coat evenly.
• Cook the chicken pieces on a medium-hot grill for about 25 minutes, turning occasionally. Add the corn after 15 minutes and grill, turning often, until golden brown.
• Serve immediately

We found this recipe in The Ultimate Barbeque Cookbook: Over 200 sizzling Dishes for Outdoor Eating, available at Amazon.com

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