Summer BBQ Cajun Chicken

Fire up the BBQ and whip up this delicious Cajun Chicken for the perfect summer feast.

BBQ Cajun Chicken with Creamy Potatoes and Charred Corn

Servings 4
Total Time 35 minutes



  • 800 g potatoes diced 3cm
  • 125 g lite sour cream
  • 1 Tbsp mayonnaise


  • 410 g can corn drained (or 3 fresh corn ears)
  • Tbsp butter
  • 1 pinch chilli flakes


  • 600 g free range chicken breasts cut into steaks
  • 1 drizzle olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp dried rosemary
  • ½ tsp onion powder
  • ¼ tsp lemon pepper
  • 1 drizzle olive oil


  • 1 twin pack baby cos lettuce roughly chopped
  • 2 tomatoes diced
  • 2 tsp vinegar or lemon juice
  • 1 drizzle olive oil


  • Boil it
    Preheat BBQ to medium-high (if using). Dice potatoes 3cm, add to a large pot and cover with hot tap water. Bring to the boil and cook for 20-25 mins, until tender and cooked through. Drain well, return to pot with sour cream and mayo and gently mix together. Season to taste with salt and pepper.
  • Char it
    Drain corn and cook on BBQ hot plate for about 8-10 mins, stirring, until starting to char. Place in a medium bowl and toss with butter and chilli flakes, if using.
    Alternatively, use same method to cook corn in a large frypan on medium-high. 
    If you're using fresh corn, carefully slice the corn off the cob, and use the same cooking method as above.
  • Grill it
    Meanwhile, pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with oil and Cajun spices in a large bowl and season with salt. Cook on BBQ for 3-5 mins each side (depending on thickness), or until cooked through. Rest, covered, before slicing.
    Alternatively, use same method to cook chicken in a large frypan on medium-high.
  • Toss it
    Roughly chop lettuce. Dice tomato. Toss with vinegar and oil in a large bowl. Season to taste with salt and pepper.
  • Eat it  
    Stack your plate with potato salad and chicken. Serve corn and salad on the side.
Course: Main Course

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