Jul 14 2026
Restaurants›22 Bowen's Wine Bar & Grille›Cajun Grilled Chicken Recipe

Cajun Grilled Chicken Recipe

Inspired by 22 Bowen's Wine Bar & Grille
Time45m
Serves4

cheddar cheese, lettuce, red onion, bacon, Dijonnaise, brioche bun

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Ingredients

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Cajun Grilled Chicken & Marinade

Brioche Buns & Topping

Dijonnaise

Finishing & Grill Oil

Method

Cajun Grilled Chicken & Marinade

  1. 1

    Prepare marinade and chicken

    In a bowl, whisk together 3 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 2 tbs Cajun seasoning, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper until combined. Place 4 chicken breasts between plastic wrap and pound gently to even thickness (about 1/2 to 3/4 inch). Add chicken to the bowl or a resealable bag and toss to coat thoroughly. Marinate at room temperature for 20 minutes or refrigerate for up to 2 hours (bring to room temp 20 minutes before grilling).

  2. 2

    Preheat grill

    Preheat an outdoor grill or grill pan to medium-high heat (about 400-450°F / 200-230°C). Oil the grates or pan with 1 tbs olive oil to prevent sticking.

  3. 3

    Grill the chicken

    Place chicken breasts on the hot grill. Cook 4-6 minutes per side (depending on thickness) until nicely charred at the edges and internal temperature reaches 165°F (74°C). During the last minute of cooking, top each breast with a slice of cheddar cheese, close the lid (or cover) to melt the cheese.

  4. 4

    Rest

    Remove chicken from the grill and let rest on a cutting board for 5 minutes to retain juices.

Bacon & Buns

  1. 5

    Cook the bacon

    While the chicken rests or while preheating the grill, cook 8 bacon slices in a skillet over medium heat until crisp, 6-9 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. If preferred, bake bacon at 400°F (200°C) for 12-16 minutes.

  2. 6

    Toast the brioche buns

    Split 4 brioche buns. Melt 2 tsp butter and brush on cut sides. Toast buns cut-side down on the grill or in a skillet for 30-60 seconds until golden and slightly crisp.

Dijonnaise & Assembly

  1. 7

    Make the Dijonnaise

    In a small bowl, combine 1 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp honey (optional) and 1/4 tsp black pepper. Whisk until smooth and taste; adjust honey or lemon to balance tang and sweetness.

  2. 8

    Assemble the sandwiches

    Spread about 1/2 tbs (or to taste) Dijonnaise on the bottom half of each toasted brioche bun. Place a lettuce leaf on top of the sauce, then a grilled Cajun chicken breast with melted cheddar. Add 2 slices of crispy bacon per sandwich and a few thin rings of red onion. Spread a little Dijonnaise on the top bun and place it on the sandwich.

  3. 9

    Serve

    Serve immediately while warm with your choice of side (fries, slaw or salad).

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