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Blackened Cajun Chicken And Corn
This is a classic American Deep-South method of cooking in a spiced coating, which can be used for poultry, meat or fish. The coating should begin to char and blacken slightly at the edges.
Ingredients
8 chicken joints (drumsticks, thighs or wings)
2 whole corn cobs
10ml/2 tsp garlic salt
10ml/2 tsp ground black pepper
7.5ml/1½ tsp ground cumin
7.5ml/1½ tsp paprika
5ml/1 tsp cayenne pepper
45ml/3 tbsp melted butter
Chopped parsley, to garnish
Details
Serves: 4
Method
1. Trim any excess fat from the chicken, but leave the skin in place. Slash the thickest parts with a knife, to allow the flavours to penetrate the meat as much as possible.
2. Pull the husks and silks off the corn cobs, then rinse them under cold running water and pat them dry with kitchen paper. Cut the cobs into thick slices, using a heavy kitchen knife.
3. Mix together all the spices. Brush the chicken and corn with the melted butter and sprinkle the spices over them. Toss well to coat evenly.
4. Cook the chicken pieces on a medium-hot barbecue for about 25 minutes, turning occasionally. Add the corn after 15 minutes, and grill, turning often, until golden brown. Serve garnished with chopped parsley.
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