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Grilled Chicken with Cajun Mayonnaise

These smoky, citrusy chicken sandwiches are delicious any time of day. Keep leftover grilled chicken on hand to toss into salads or fajitas.
Serves: 6
Prep Time: 6 hours 10 min
Cook Time: 10 min


6 boneless, skinless chicken breasts
½ cup Dijon mustard
½ cup frozen orange juice concentrate, thawed
½ cup orange juice
2 tsp ginger, fresh, minced
2 tsp Cajun seasoning
6 bread rolls
6 tbsp mayonnaise
lettuce, leaves
tomato, sliced

Food Safety

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.


  1. In a food processor mix the Dijon mustard, orange juice concentrate, orange juice, ginger and Cajun spice. Process until smooth.

  2. 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.

  3. Marinate the chicken breasts in the refrigerator in the remaining marinade for 6 to 12 hours.

  4. 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).

Nutrition Info

Per 410 g serving Amount
Protein64 g
Fat11 g
Saturated Fat2 g
Carbohydrate28 g
Fibre3 g
Sugar14 g
Cholesterol160 mg
Sodium830 mg
Per 410 g serving % Daily Value
Vitamin A8
Vitamin C90
Vitamin B689
Vitamin B1251