Cajun Pecan-Crusted Chicken Sandwich

Difficulty:
1/5

Ease of preparation rating: Easy

Yield: 8 servings

 

INGREDIENTS:

Cajun Spice

2 tablespoons (30 ml) garlic powder

2 tablespoons (30 ml) smoked paprika

1 tablespoon (15 ml) cayenne

1 tablespoon (15 ml) dried oregano

1 tablespoon (15 ml) dried thyme

1 tablespoon (15 ml) onion powder

1 tablespoon (15 ml) salt

1 tablespoon (15 ml) ground black pepper

 

Crust

1 cup (240 ml) vegetable oil

3 cups (720 ml) crushed cornflakes

1 cup (240 ml) toasted pecans

¼ cup (60 ml) Dijon mustard

2 tablespoons (30 ml) honey

2 tablespoons (30 ml) Cajun spice (see below)

2 tablespoons (30 ml) fresh chopped thyme

 

8 boneless chicken breasts

¼ cup (60 ml) olive oil + more for grill

Salt and ground black pepper

 

To serve

Crusty buns

Lettuce

Desired toppings

 

METHOD:

To make the Cajun Spice, mix together garlic powder, smoked paprika, cayenne, oregano, thyme, onion powder, salt, and ground black pepper in a bowl. Store extra in an airtight jar.

To make the crust, combine vegetable oil, crushed cornflakes, toasted pecans, Dijon mustard, honey, Cajun spice, and thyme in a food processor. Pulse until well combined and a chunky paste has formed.

Heat grill to medium-high heat 375-400 F (190-205 C).

Brush grill with oil.

Drizzle chicken with olive oil and add salt and ground black pepper.

Place chicken skin side down on heated side of grill and sear each side for 3 minutes or until nice char marks are achieved.

Move chicken over to the non-heated side of the barbeque. Coat the top side of the chicken breasts with crust mixture. Close the barbeque lid and cook for 10 minutes.

Remove chicken. Slice and serve with desired toppings on crusty buns with lettuce and desired toppings.

 

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.