Spicy Cajun Chicken and Fries

I am constantly in awe of food. I love how you can use similar ingredients and get different tastes just by varying the amount and what the ingredients are paired with. This dish was a perfect example of that. The potatoes were deliciously spicy and their sweetness really highlighted the spicy of the seasonings. The chicken, on the other hand, was more smokey and sweeter in a way completely different from the potatoes. This dish is definitely a winner if you are a fan of spice and heat.

Cajun Potato Wedges
Source : The Grilling Bible
Yield 4-6 servings

3 large russet potatoes, washed, scrubbed, and unpeeled (about 2 1/4 lbs)
1/4 cup olive oil
2 cloves garlic, minced
1 tsp salt
1 tsp paprika
1/2 tsp dried thyme leaves
1/2 tsp dried oregano
1/4 tsp black pepper
1/8 to 1/4 tsp ground red pepper

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil coated with cooking spray.

Cut potatoes in half lengthwise; then cut each half lengthwise into four wedges. Place potatoes in a large bowl. Add oil and garlic; toss to coat well.

Combine salt, paprika, thyme. Oregano, black pepper, and ground red pepper in a small bowl. Sprinkle over potatoes; toss to coat well. Place wedges in a single layer on baking sheet. Reserve remaining mixture.

Bake for 30-35 minutes or until tender. Midway, turn wedges and brush with reserved oil mixture.


Cajun Chicken Breasts
Source: Weber's Big Book of Grilling

1 Tbsp light brown sugar
1 Tbsp granulated garlic
1 Tbsp granulated onion
1 Tbsp paprika
2 tsp dried thyme
2 tsp dried oregano
2 tsp coarsely ground black pepper
2 tsp coarse salt
2 chicken breasts, thinned by meat pounder

In a small bowl combine the rub ingredients.

Rinse the chicken breasts and pat dry with paper towels. Coat with rub and then brush or spray with olive oil.

Grill over medium-high heat over direct heat until juices run clear, about 10 minutes, turning once midway. Serve warm.