The weather is finally warming in Sydney (most days anyway..!) so it’s finally time to get back into BBQ dinners. We live in a townhouse beside a heritage listed house which has been turned into 4 flats. I often feel sorry for my neighbours when I’m outside cooking on the BBQ because I’m quite sure all the smells are headed straight for their living rooms. I don’t think everyone would appreciate roasted eggplant (for baba ghanoush) or sealing BBQ pork ribs for a long slow cook in the oven at 8am in the morning as I do (yes, that’s right) but I don’t think there would be many people who wouldn’t appreciate the smell of cajun spiced chicken at dinner time.
This was another easy meal using a pre-made cajun spice mix or you could definitely mix your own using one of the 1000+ recipes on the web. Use this recipe as a starting point to get creative with your sides. I served this with blackened corn, home made flat bread and salsa made with black beans, tomato and avocado with a good squeeze of lemon. You could also try black beans and rice, roasted sweet potato, roasted tomato salsa, corn salsa, bbq vegies, roasted corn with cajun spice butter etc etc… Enjoy!
- 6-8 chicken thighs, bone in and skin on (the skin for crunch and the bone to keep the meat moist)
- 2-3 tbs cajun spice mix
- 2-3 tbs oil
- corn cobs (husk on or off, up to you)
- side dishes
- If you have time, make the marinade paste with the oil and spice mix and allow to infuse over night. If not, prepare now!
- Preheat your BBQ to medium – hot. Place the chicken skin side down and cook until well coloured, maybe 5-7 minutes.
- Flip chicken back over, skin side up and place the corn on the BBQ. Turn the BBQ down to medium-low and put the lid down. Cook for a further 35-45 minutes until your chicken is cooked through. Rotate the corn every 10 minutes or so, mine took ages to cook through but obviously take it off when it’s done.
- Serve with your sides and enjoy licking your fingers.