Cajun Recipe
Make Cajun Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cajun Spice Mix (makes ~1 cup)
Cajun Chicken for Catering (serves ~10)
Optional Catering Sides / Sauce (serves ~10)
Method
Cajun Spice Mix (makes ~1 cup)
Measure all dry spices and herbs into a medium bowl.
Whisk thoroughly until evenly combined and no clumps remain. Taste carefully and adjust salt or cayenne as desired.
Store in an airtight container in a cool, dark place for up to 6 months.
Cajun Chicken for Catering (serves ~10)
Prepare chicken
Trim excess fat from the chicken thighs. If very large, cut thighs in half so pieces are roughly even (about 3–4 oz each). Pat dry with paper towels.
Make marinade
In a large bowl or cambro, whisk together olive oil, fresh lemon juice, 1/4 cup Cajun Spice Mix, and hot sauce (if using) until emulsified.
Marinate
Add the chicken pieces to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 1 hour and up to 8 hours. For catering service where quick turnaround is needed, 30 minutes will still impart good flavor.
Cook (grill or roast)
For grilling: Preheat grill to medium-high (400–450°F / 200–230°C). Oil grates. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and exterior has a good char. For oven roasting: Preheat oven to 425°F (220°C). Arrange chicken on a sheet pan lined with foil and a rack. Roast 18–25 minutes until internal temperature reaches 165°F (74°C) and edges are browned. For large batches, cook in multiple pans or on multiple grill racks, monitoring temperature.
Finish and hold for catering
Transfer cooked chicken to a warm holding tray. Lightly sprinkle with additional Cajun Spice Mix (up to 1–2 tsp per pound) for fresh flavor. Garnish with chopped parsley. Hold at 140°F (60°C) for service; do not hold longer than 2–4 hours for best quality.
Portioning
Portion roughly 6–8 oz cooked chicken per person for a main, or 3–4 oz per person for a protein on a buffet with multiple items. Count yields and plan pans accordingly.
Optional Catering Sides / Sauce (serves ~10)
Combine mayonnaise, Creole or Dijon mustard, lemon juice, and 1 tsp Cajun Spice Mix in a small bowl. Whisk until smooth. Taste and adjust seasoning with additional Cajun mix, lemon, or salt.
Chill sauce at least 30 minutes to let flavors meld. Garnish with minced green onions before service.
