Grilled Chicken with Cajun Mayonnaise
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a food processor mix the Dijon mustard, orange juice concentrate, orange juice, ginger and Cajun spice. Process until smooth.
Mix 4 Tbsp (60 mL) of the marinade with the 6 Tbsp (90 mL) of the mayonnaise to make a sauce. Refrigerate sauce until needed.
Marinate the chicken breasts in the refrigerator in the remaining marinade for 6 to 12 hours.
Grill chicken on a pre-heated barbecue on medium heat for 7 – 10 minutes or until a meat thermometer inserted into each piece reads 165°F (74°C).
|Per 410 g serving||Amount|
|Saturated Fat||2 g|
|Per 410 g serving||% Daily Value|