Cajun Crusted Chicken

Crusted Chicken1
According to my husband, this is his favourite recipe this summer.  We have also tested it out on a number of friends (guinea pigs) and all reviews have been positive…….so now you can decide.  This is a perfect dish on a hot summer day, when you want your Thermie to help you out, but would prefer to cook outside on the BBQ.  We have just been serving it with a mango salsa and not worrying about a salad, because the salsa is so fresh and fabulous. You can serve it as a full chicken breast or slice it up, add an easy salad and you have yourself the perfect summer dinner



50g vegetable oilChicken crust mix

2 tsp salt

1 tsp garlic powder

1 tsp onion powder

handful fresh oregano

handful parsley

1 tsp paprika

1 tsp cajan spice

10 black peppercorns

3 large chicken breast skin removed ( or 4 small chicken breast)


  1. Place garlic powder, onion powder, paprika, cajan spice, salt ad peppercorns into the TM jug.  Mill of Speed 9 for 20 secondsCrusted Chicken on the BBQ
  2. Add in the oil, parsley and oregano then chop on speed 7 for 5 seconds
  3. Place the spice mix into a bowl
  4. On a chopping board, gently cut into the chicken so the rub can move into the cuts, but do not cut all the way through the breast
  5. Now, using your hands use 1/3 of the mix on each breast and into the cuts, with just a little on the underside of the breast.
  6. Cook on the BBQ starting crust side down until cooked
  7. Serve with a Mango Salsa

Hints & Tips

  • Hubby suggests closing the hood on the BBQ whilst the chicken cooks – and he has cooked it perfectly every time, so I don’t argue with his methods!
  • If you want something a little hotter – use a hot paprika and some cayenne pepper
  • The mango salsa in the picture was not done in the TMX – I used a knife (what the???)! Cutting by hand keeps the texture nice and chunky.  When I am able to perfect this salsa in the Thermomix, I will update this recipe.  In the meantime, the ingredients were: mango, avocado, small amount red onion and capsicum, handful mint and the juice of 1 lime
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