Tag: Grilled chicken

Creamy Cajun Grilled Chicken Brings Bold Louisiana Flavor to the Grill

Smoky, creamy, and packed with bold seasoning, this Creamy Cajun Grilled Chicken recipe from Louisiana Cookin turns an ordinary chicken dinner into a rich and flavorful meal perfect for backyard cookouts and casual gatherings. These juicy grilled chicken breasts are stuffed with a creamy mixture of spinach, sun-dried tomatoes, and melted cheese before being finished with a rich Parmesan cream sauce that delivers a comforting flavor in every bite.

Inspired by the bold flavors of Louisiana cooking, this recipe combines smoky grilled chicken with creamy textures and savory Cajun seasoning for a dish that feels hearty without being overly complicated. The combination of melted mozzarella, cream cheese, and Parmesan cheese creates a decadent filling and sauce, while the spinach and sun-dried tomatoes add color, texture, and a slightly tangy contrast to the richness of the dish.

This recipe works especially well for summer cookouts, holiday weekends, and family dinners because it balances the smoky flavor of the grill with creamy comfort-food appeal. Whether served fresh off the grill at a Fourth of July gathering or prepared for a relaxed weekend meal, this chicken recipe delivers restaurant-style flavor with simple ingredients and straightforward preparation.

Ingredients:

Directions

  1. Slice each chicken breast horizontally to create a pocket or foldable opening for the filling. Place the chicken into a shallow dish or resealable bag and pour the marinade over the chicken. Refrigerate for 30 minutes.
  2. In a mixing bowl, combine cream cheese, chopped spinach, sun-dried tomatoes, mozzarella cheese, and Tony Chachere’s Spice N’ Herbs Seasoning. Stir until well blended.
  3. Evenly divide the filling mixture among the chicken breasts. Secure each piece with toothpicks to help keep the filling inside while grilling.
  4. Preheat the grill to medium-high heat. Grill the chicken for approximately 10 minutes, flipping halfway through cooking. Continue grilling until the internal temperature reaches 165 degrees Fahrenheit.
  5. While the chicken cooks, melt butter in a saucepan over medium-high heat. Add heavy cream, Parmesan cheese, oil from the sun-dried tomatoes, and the remaining seasoning.
  6. Bring the sauce to a gentle boil, then reduce the heat and simmer for about 5 minutes until slightly thickened. Spoon the warm cream sauce over the grilled chicken before serving.

Stuffed chicken breasts create a flavorful center that keeps the meat moist while adding extra texture and richness. As the chicken grills, the creamy cheese filling melts into the spinach and sun-dried tomatoes, creating layers of flavor inside every slice.

The smoky flavor from the grill also balances the richness of the cream sauce beautifully. Grilling adds charred edgesand depth to the chicken while still allowing the creamy filling to remain soft and savory. The contrast between smoky grilled meat and creamy sauce gives the dish a restaurant-quality feel that works especially well for entertaining.

Sun-dried tomatoes bring concentrated sweetness and acidity that cuts through the richness of the cheese and cream. Combined with spinach, they create a filling that feels hearty without becoming too heavy.

This Creamy Cajun Grilled Chicken delivers everything a great cookout recipe needs: smoky flavor, creamy texture, bold seasoning, and hearty comfort in every bite. The combination of juicy grilled chicken, cheesy spinach filling, and rich Parmesan cream sauce creates a dish that feels impressive while still being easy enough for casual weekend grilling.

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Vibrant and Fresh: Herbed Chicken with Zesty Arugula Salad

When the days grow long and the air turns warm, nothing satisfies quite like a fresh, vibrant meal that blends smoky grilled flavor with zesty seasonal produce. This Herbed Grilled Chicken with Harissa-Honey Arugula Salad from Louisiana Cookin offers exactly that: a balanced, nutritious plate bursting with flavor and texture. Herb-marinated chicken breasts are grilled to juicy perfection and paired with a colorful arugula salad tossed in a sweet and spicy harissa-honey vinaigrette. Packed with crisp vegetables, creamy feta, and crunchy smoked almonds, this dish is an easy yet elegant choice for summer lunches, outdoor dinners, or casual entertaining.

What sets this dish apart is the harmony of flavors and the attention to texture. The chicken is infused with bold herbs—parsley and thyme—and enhanced by the aromatic addition of sliced onion and kosher salt. A touch of olive oil brings the marinade together, helping the herbs penetrate the chicken. Once grilled, the chicken becomes the perfect companion to the salad’s medley of peppery arugula, delicate zucchini ribbons, and sweet orange bell pepper slices. Crumbled feta lends creamy richness, while chopped smoked almonds add an irresistible crunch.

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 (6-ounce) package crumbled feta cheese
  • ¼ cup chopped smoked almonds
  • 1 (5-ounce) package baby arugula
  • 1 small zucchini, thinly shaved lengthwise
  • 1 small yellow onion, thinly sliced and divided
  • 1 small orange bell pepper, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • ¼ cup finely chopped fresh parsley
  • 4 tablespoons olive oil, divided
  • ¼ cup cane vinegar
  • 2 tablespoons honey
  • 2 teaspoons harissa paste
  • 1 tablespoon kosher salt, divided

Directions:

  1. In a large bowl, mix together half the sliced onion, chopped parsley, 2 tablespoons olive oil, thyme, and 2 teaspoons kosher salt until fully combined. Add the chicken breasts and toss thoroughly to coat with the herb mixture. Cover and marinate for at least 30 minutes (or up to overnight in the refrigerator).
  2. Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken on the hot grill and cook for about 15 minutes, turning occasionally, until the outside is golden and an internal temperature of 165°F is reached. Let the chicken rest for 5 minutes before slicing.
  3. In a large serving bowl, combine the arugula, zucchini ribbons, sliced bell pepper, remaining onion, crumbled feta, and chopped smoked almonds.
  4. In a small mixing bowl, whisk together the cane vinegar, honey, harissa paste, and the remaining 1 teaspoon of salt. Slowly stream in the remaining 2 tablespoons of olive oil while whisking continuously until the dressing is smooth and emulsified. Pour the harissa-honey vinaigrette over the salad and toss until all ingredients are evenly coated.
  5. Serve the grilled chicken slices atop the dressed salad or alongside it on the plate.

Although this salad is hearty enough to stand on its own, it also pairs beautifully with a few complementary sides. Consider serving it with grilled flatbread or warm pita wedges to soak up the vinaigrette. A chilled melon and mint salad or a small bowl of couscous with lemon zest and herbs can add extra brightness. For a more filling meal, roasted sweet potatoes or a cold quinoa tabbouleh are excellent options.

This Herbed Grilled Chicken with Harissa-Honey Arugula Salad is a go-to recipe for those craving something healthy, flavorful, and easy to prepare. The herb-marinated chicken brings savory depth, while the salad keeps things light and exciting with every bite. The tangy-sweet-spicy vinaigrette ties it all together in a way that makes the meal feel special without requiring hours in the kitchen. Whether served for a solo lunch, a family dinner, or a gathering with friends, this dish captures the essence of summer on a plate.

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A Summer Grilling Recipe Worth Trying

One of the most essential recipes to have in your back pocket for no-hassle summer grilling is this juicy grilled chicken breast recipe with citrus marinade.  This one is perfect for a weeknight dinner, workday lunch, or Sunday barbecue. Luckily, this recipe from Epicurious utilizes a savory, citrus-based marinade to ensure that the chicken breasts are imbued with a strong, smoky flavor and are juicy all the way through.

Ingredients for Summer Grilling Recipe

Directions for Summer Grilling Recipe

  1. You’ll be beginning this recipe by preparing the marinade for your grilled chicken. To start, you’ll want to begin by finely chopping your two large shallots and finely grating your 4 cloves of garlic. Then, in a medium-sized bowl, whisk together your two large shallots, 4 garlic cloves, ⅔ cup of extra-virgin olive oil, ¼ cup of vinegar (either sherry or red wine), 3 tablespoons of fresh lemon juice, 2 tablespoons of fresh lime juice, your preferred salt according to the measurements above, 1 teaspoon of sugar, and ½ teaspoon of freshly ground black pepper. Whisk the ingredients thoroughly to ensure that they’re well-combined. Then, set ⅓ cup of this marinade aside for later.
  2. Next, take out a baking dish and arrange 4 skinless, boneless chicken breasts onto a singular layer in the dish. Not including the ⅓ cup of marinade you’ve set aside, pour the remaining marinade over the chicken breastsand turn them to coat the chicken fully in the marinade. Cover the dish with either a plastic lid or aluminum foil and set it in the refrigerator to chill. You’ll chill the chicken in the marinade for at least 30 minutes but not longer than 4 hours. Either way, turn the chicken halfway through.
  3. When you’re ready to begin grilling the 1 ½ pounds of marinated chicken breasts, you’ll prepare a grill for medium-high heat and use your extra-virgin olive oil to properly oil the grill’s grates. 
  4. After the chicken breasts have chilled and the grill is properly set at medium-high heat with the grates oiled, you will remove the chicken from the marinade and let the excess marinade drip back in the dish. Place the chicken pieces onto the grill and dispose of the marinade in the dish, as it’s contaminated by the uncooked chicken.You’ll now grill the chicken for about 10-14 minutes until they’re cooked through and blackened grill marks appear. You should turn the chicken halfway through the grilling, and once they’re finished and registering at a safe internal temperature, transfer the chicken breasts to a cutting board.
  5. Let the chicken breasts rest for 5-10 minutes prior to serving them with the reserved marinade spooned over them. Serve as the main protein component of a meal or as a delicious side dish.
  6. Enjoy!

Notes:

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The Best Recipes for Grilled Chicken

Grilled chicken, for many, is a dinnertime classic staple dish and oftentimes a lifesaver for those cooking in a pinch or on a budget, and with this survey of Martha Stewart’s Greatest Grilled Chicken Recipes, you won’t be without ideas the next time you decide to serve white or dark meat.

Grilled Chicken with Lemon and Oregano

Let the citrus and herbs of this recipe delight you and your guests’ pallets and savor the utterly sun-filled flavors of the Mediterranean with this dish. You’ll marinate a halved chicken in chopped fresh oregano, lemon zest, and freshly squeezed lemon juice. Let it rest for a few hours (but you know it’d be better left overnight) and then cook it over a medium heat and plan to move it to a cooler part of the grill if you find the outside burning too quickly. Cut, serve, and enjoy this juicy and savory treat.

Grilled Whole Chicken with Barbecue Sauce

If you’re grilling a whole chicken, and you want it to be absolutely perfect, a great barbecue master knows that it takes a whole heap full of patience and restraint to get the job done right. This recipe suggests setting up your preferred grill for indirect heat and cooking the chicken for an hour and a half, brushing the bird with homemade barbecue sauceduring the last 15 minutes on the grill for the best results.

Grilled Buttermilk Chicken

While you have that grill out, let’s fire up some deeply delicious buttermilk chicken that’s as flavorful as it is moist and tender. This recipe asks you to marinate it in tangy buttermilk, garlic, and fresh rosemary or thyme. If you’re looking for a more heavenly aromatic essence, try infusing the chicken by grilling it alongside orange segments and rosemary springs for a hint of herbal and citrus smells and flavor that will have your tablemates smiling and salivating.

Grilled Chicken with Mango and Mint-Lime Dressing

This grilled chicken recipe has a great half-dressing, half-marinade recipe that will make your next break room lunch feel like it’s tableside at the downtown restaurant of your choice. The flavorful and versatile concoction has you combine lime juice, garlic, and fresh mint together for a lively mixture perfect for its dual purpose. Top your favorite saladgreens with the other half of the dressing/marinade and pair it with watercress, mango and charred radishes for a great addition to any “sad salad.”

Barbecued-Chicken Salad

Speaking of salads, you don’t have to only have a barbecue chicken salad as an inevitable use for leftovers from your latest Sunday barbecue. Instead, plan ahead and use an unforgettable smoky marinade made from lime zest, lime juice, garlic, paprika, and honey. Brush that onto the chicken before you grill and then use the remaining bit to dress the salad that you’ll pair the chicken with alongside cherry tomatoes, grilled corn, avocado, and lettuce of your choosing.

Smoky Grilled Chicken with Sweet Vinegar Sauce

This light dish is a combination of salty richness and tart, sweet flavors as the chicken is brushed with a robust vinegar sauce before hitting the grill for that extra charred, smoky flavor and can’t beat texture. The dual purpose marinade and dressing is made by combining paprika, mustard, sugar, cayenne, salt, and pepper, and the entire dish is perfect for your next served appetizer or full-course staple. 

Cashew-Chicken Kebabs

If you’re looking for an aesthetically-pleasing treat then look no further than these chicken thighs that are brushed in a mixture of red curry paste and ground cashews for these skewers that are inspired by Thai cuisine. They grill quickly, and when served over a rice noodle salad, they’re sure to disappear quickly too!

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