Cajun Grilled Chicken Sauce (Print Version)
# Ingredients:
01 -
3 tablespoons olive oil.
02 -
6 pieces of boneless, skinless chicken breast (about 2 pounds).
03 -
1 tablespoon garlic powder.
04 -
2 teaspoons dried thyme.
05 -
1 tablespoon onion powder.
06 -
2 teaspoons dried oregano.
07 -
1 teaspoon brown sugar.
08 -
2 tablespoons sweet paprika.
09 -
1 teaspoon ground cayenne pepper.
10 -
1 1/2 teaspoons black pepper.
11 -
1 1/2 teaspoons kosher salt.
12 -
1 cup full-fat Greek yogurt.
13 -
3 tablespoons apple cider vinegar.
14 -
1/2 cup mayonnaise.
15 -
2 cloves garlic, minced.
16 -
1 tablespoon horseradish (prepared).
17 -
1 tablespoon chopped parsley (fresh).
18 -
1 tablespoon finely chopped chives (optional).
# Instructions:
01 -
If chicken is uneven, gently pound it to make it about 3/4 inch thick. Pat dry.
02 -
Combine all Cajun seasoning ingredients in a small bowl and stir until everything is mixed well.
03 -
Pour oil over chicken, making sure it’s coated evenly with the spice blend. Leave it at room temperature for 30 minutes.
04 -
Blend all the sauce ingredients in a bowl until smooth, then chill in the fridge until ready to serve.
05 -
Heat grill to 375-400°F and oil the grates. Cook chicken for 6-8 minutes on each side, or until internal temperature hits 165°F.
06 -
Let the chicken cool for a bit—5 to 10 minutes should do—before enjoying it with the chilled sauce.
# Notes:
01 -
Soaking chicken in brine makes it juicier.
02 -
The sauce keeps well if made ahead.
03 -
Spice mix stays good up to 3 months.
04 -
Works with non-dairy yogurt to skip the dairy.