Yes! Oh yes! How I do love my chicken with a little kick. I made some fiery chicken breasts on my Char-Broil Big Easy and they had that great spicy hit. Not too much, and not too little. Perfect. The meat was moist, tender and had the perfect flavor. All thanks to a quick marinade in Goya’s Mojo Chipotle marinade!
I’ve cooked literally hundreds of chicken breasts on my Big Easy and I can say it’s pretty much impossible to goof it up. I mean you’d have to work really hard at it. This recipe is a great example. Marinate the chicken, drop it in to the Big Easy (ok, put it in the basket first!) and cook until done. Boom. That’s it.
Goya’s Mojo Chipotle marinade has a great southwestern flavor with just a little spicy smokiness. If you’re afraid of heat don’t worry because it won’t overwhelm you at all. It’s just right. If you can’t find it in your local store or don’t want to order it online, try my Kick’N Chicken Legs instead.
Also try my green chile rubbed chicken on the Big Easy.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Fiery Chicken Breasts on the Char-Broil Big Easy
Servings 4 servings
Place the chicken into a resealable bag or container.
Add marinade to taste. Toss to coat.
Seal and refrigerate for at least 4 hours, turning occasionally.
Fire up your Big Easy.
Transfer the chicken to the Big Easy basket.
Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
Remove and let rest 10 minutes before serving.
I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging, but I’m sure with more practice I’ll have it down pat. The filling is super-simple, just a few diced and sliced vegetables and a bit of cheese. The stuffed chicken is seasoned with Cajun seasoning, browned quickly on the stovetop, then transferred to the oven to finish cooking. Done and yum!
I prefer to use my own Cajun seasoning in this and other recipes. I grind it myself so I get the consistency that I want. For this dish I ground the seasoning very fine.
Also try my Cajun shrimp-stuffed poblano peppers and my Cajun chicken pasta.
Cajun Stuffed Chicken Breast
Servings 4 servings
- 4 large chicken breasts boneless and skinless, sliced in half horizontally then pounded out to 1/4" thickness
- 1 tablespoon oil
- 1/2 cup shredded pepper jack cheese divided
- 4 ounces mushrooms sliced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/4 sweet onion diced
- 4 teaspoons or more, to taste Cajun seasoning
- 4 tablespoons butter divided
Preheat oven to 400 F.
Spray a 9" x 13" baking dish with non-stick spray.
Heat oil in large skillet.
Divide half of the cheese between the chicken breasts, placing in the middle as you would prepare a burrito.
Divide mushrooms, peppers and onions between the breasts in the same fashion.
Top with the remaining cheese.
Roll chicken up and secure with toothpicks. Try to push the toothpicks in far enough that they barely stick out.
Season outsides of rolled up chicken with the Cajun seasoning.
Working in batches, brown the chicken on all sides in the skillet. Remove to the baking dish, seam side up.
Top each breast with a tablespoon of the butter then transfer baking dish to the oven and bake for 20-30 minutes or until the chicken is done.
Remove toothpicks, slice and serve.