Caj-Mex Grilled Chicken Breasts
Marinade1/4 cup fresh lime juice
2 tbs.'s olive oil
2 cloves garlic, crushed
1 tbs. Creole mustard
1 tbs. brown sugar
1 tbs. or more Cajun seasoning
1 tbs. chili powder
Salt to taste
Place all marinade ingredients in large zip lock bag. Add chicken breasts and toss to coat and refrigerate for 2 hours or more. Drain and place directly on medium hot grill and grill for 6 to 8 minutes on each side or until juices run clear. Great with my Creole Garden Pasta Salad and garlic bread. What could be easier!
And here's another family fave that I like to make with some of the chopped, grilled chicken that I keep in the freezer. Great with grilled shrimp, too. Enjoy!
1/2 cup Cajun salsa (recipe below)
2 fresh jalapenos, sliced
2 cups Cheddar-Jack cheese, grated
2 green onions, sliced
Combine chicken, salsa, green onions and peppers in a large bowl. Place tortillas on a large cookie sheet and place a layer of cheese on each one. Spoon a layer of chicken mixture on each one. Top with another layer of cheese and place another tortilla on top. Brush with olive oil and place, top down, directly on medium hot grill and grill for 3 to 5 minutes. Brush with olive oil and turn and grill for 5 more minutes or until cheese melts. Cest bon, cher!
3 medium Creole tomatoes, chopped
1 bunch green onions, sliced thin
1 tbs. fresh parsley, chopped
1/4 cup green bell peppers, diced
1 (4 oz.) can green chilies
1/4 tsp. salt
1 tsp. Cajun seasoning
1 tbs. or more Tabasco sauce
Place all ingredients in a large mixing bowl. Stir until well blended. Transfer to a serving bowl and serve with tortilla chips, pitas, or use in recipes.
I'll be sharing these at ~
Hope that ya'll are having a wonderful weekend! Merci beaucoup for stopping by!