We use a George Foreman grill to make these, but any grill would work. They could also be made in a skillet on the stove. Use a cast iron skillet if you like your Cajun chicken blackened.
*Note: If you are worried the chicken will be too spicy for your picky eaters, just use less of the rub. Experiment with a few pieces before you decide on the main serving. It only takes a few minutes to make!
1 tsp Salt
2 tsp Cayenne pepper
2 tsp Cumin, ground
2 tsp Thyme
1 tsp White pepper
1 tsp Onion powder
1 T Paprika, heaping
Mix together in a shaker or by tossing the blend in a ziplock bag. Ziplock bags are handy if you do not have a shaker because you can save any rub leftover. It won't expire.
2-3 lbs Chicken breasts, sliced tender style
Pam or other cooking spray
Lay the chicken out on a plastic cutting board or large plate. Spray with Pam. Don't be stingy!
Liberally season the chicken with the rub, then use the flat of a fork to press the seasoning in. Flip the chicken tenders over and repeat. Grill or cook in the skillet on a high temperature for a few minutes on each side. The actual cooking time will depend on how thick your tenders are.
There are so many ways to serve these! Here are just a few ideas:
- Atop a bed of salad with blue cheese or honey mustard dressing
- With mashed potatoes and corn
- Over rice ~ especially Lime Cilantro Rice!
Enjoy!
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