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.
Image Source: Flickr
Blackened Cajun Chicken and Corn
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)
- 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