Chutney Cajun chicken

Spicy Cajun flavours paired with Pilsner Urquell craft beer.
Cajun chicken

Recipe from: 5 April 2012
Preparation time: 24h
Cooking time: 35 min


  • 4
    chicken breasts- skin on
  • 3
    salt- for rubbing chicken
  • juice of one lemon
  • 2
    ground ginger
  • 4
    soya sauce
  • 2
    fruit chutney
  • 2
    dried minced onion
  • 2
    packed brown sugar
  • 2
    mustard leaves
  • 1/2
    light beer
  • 3
    Cajun spice
  • 2
  • 2
    chilies- seeded and chopped
  • 1/2
    garlic powder
  • salt and pepper
Servings: Change Serving


In a bowl mix all ingredients except chicken. Rub chicken with salt and lemon juice let sit, covered, for half an hour.

After 30 minutes pour marinade mixture over the chicken and refrigerate overnight.

Remove chicken from marinade and sear (brown) in a very hot pan for 2 minutes.

Place chicken on a baking pan and cover with the marinade.

Preheat oven to 180°C. Bake chicken for 30 minutes.

Remove chicken from marinade and serve on roasted vegetables with a starch of your choice.

Suggested beer pairing: Pilsner Urquell

Reprinted with permission of Citrum Khumalo.

Read more on: recipe  |  beer  |  bake  |  chicken  |  shallow-fry

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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