Best 7 Cajun Chicken With Ginger Lime Mayonnaise Recipes

Tantalize your taste buds with a culinary journey to the vibrant flavors of Louisiana with our tantalizing Cajun Chicken with Ginger-Lime Mayonnaise. This delectable dish combines the bold spices of Cajun cuisine with the refreshing zest of ginger and lime, creating a symphony of flavors that will leave you craving more.

Our recipe collection features a diverse range of Cajun-inspired dishes, each bursting with its own unique blend of herbs and spices. From the classic Cajun Chicken with its fiery kick to the more subtle flavors of Cajun Shrimp and Sausage Gumbo, there's something for every palate to savor.

For those who love their chicken with a crispy, golden-brown crust, our Crispy Cajun Chicken Tenders are a must-try. Marinated in a blend of Cajun spices and buttermilk, then coated in a crispy breading and fried to perfection, these tenders are sure to be a hit with the whole family.

If you're looking for a hearty and flavorful one-pot meal, our Cajun Jambalaya is the perfect choice. This Louisiana classic combines chicken, shrimp, sausage, and vegetables in a rich and spicy tomato-based sauce, simmered to perfection for a taste that will transport you straight to the heart of Cajun country.

And for those who love their Cajun food with a bit of a kick, our Cajun Blackened Chicken is sure to please. Seasoned with a fiery blend of Cajun spices and cooked over high heat, this chicken is charred and flavorful, with a crispy crust that seals in all the juices.

Check out the recipes below so you can choose the best recipe for yourself!

PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE

Pacific Rim Chicken Burgers with Ginger Mayonnaise image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 1/4 pounds ground chicken
2/3 cup panko bread crumbs
1 egg, lightly beaten
2 green onions, thinly sliced
3 tablespoons chopped cilantro leaves, plus extra for garnish
1 clove garlic, minced
1 teaspoon Asian hot chili sauce
1 teaspoon salt
1/2 cup bottled teriyaki glaze
4 teaspoons honey
1 tablespoon vegetable oil, plus extra for hands
4 sesame buns, split and toasted
4 leaves red lettuce
1 cucumber, peeled, seeded, halved, and thinly sliced lengthwise
Ginger Mayonnaise, recipe follows
1/2 cup mayonnaise
2 teaspoons sweet pickle relish
2 teaspoons minced fresh ginger
2 teaspoons lime juice
1 clove garlic, minced
1/4 teaspoon salt

Steps:

In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, chili sauce, and salt. With oiled hands, form mixture into 4 patties. In a small bowl, mix together the teriyaki glaze and honey.
Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki-honey mixture, about 10 minutes, or until fully cooked through. Place burgers on toasted buns and top with lettuce, cucumber, and Ginger Mayonnaise. Garnish with cilantro sprigs and cucumber slices.
In a small bowl, mix together all ingredients. Refrigerate until ready to use.

CAJUN CHICKEN WITH GINGER & LIME MAYONNAISE

Cajun Chicken With Ginger & Lime Mayonnaise image

Make and share this Cajun Chicken With Ginger & Lime Mayonnaise recipe from Food.com.

Provided by Evie3234

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breasts
1 -2 teaspoon cajun seasoning (depending on how much spice you like)
1/3 cup mayonnaise (I use Best Foods)
1 tablespoon fresh ginger, minced
1 lime, juice of
1 dash Tabasco sauce
salt and pepper

Steps:

Slice chicken breasts in half.
Place between plastic wrap and flatten slightly, making sure they are all of equal thickness.
Mix the mayonnaise, ginger, lime juice, tabasco and salt & pepper together and rub half of it over the chicken breasts.
Dust lightly with the Cajun spice mix.
Place on a heated barbecue grill and sear for at 4-5 minutes.
Turn and sear the other side for at least 5 minutes.
Chicken should be well heated through and cooked in middle when cut.
Serve with a dollop of the ginger & lime mayonnaise on the side.

Nutrition Facts : Calories 214.8, Fat 9.6, SaturatedFat 1.6, Cholesterol 80.6, Sodium 276.9, Carbohydrate 5.9, Fiber 0.1, Sugar 1.5, Protein 25.3

GINGER-LIME CHICKEN

Ginger-Lime Chicken image

Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Provided by Ali Slagle

Categories dinner, weekday, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Steps:

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
Serve chicken with lime wedges, for squeezing on top.

GINGER-LIME CHICKEN

Ginger-Lime Chicken image

Categories Chicken

Number Of Ingredients 6

Ingredients

1 pound boneless, skinless chicken thighs or breasts
1 salt and pepper
1/3 cup mayonnaise
1 tablespoon lime zest or lime juice
1 tablespoon finely grated ginger (from a 3-inch piece of peeled ginger)
1 lime, cut into wedges (optional)

Steps:

Pat the chicken dry and season all over with salt. In a medium bowl, stir together they mayonnaise, lime and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixers and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts, turning as necessary to avoid burning.
To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
Serve chicken with lime wedges, for squeezing on top.

ADOBO CHICKEN WITH GINGER

Adobo Chicken With Ginger image

Make and share this Adobo Chicken With Ginger recipe from Food.com.

Provided by Halcionne

Categories Chicken

Time 1h

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs chicken pieces
1/2 cup soy sauce
3/4 cup vinegar
1 bulb of garlic, peeled and crushed
1/8 cup fresh ginger, thinly sliced
2 bay leaves
1/2 tablespoon black peppercorns

Steps:

Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven.
Bring to a boil over medium heat.
Once it boils, reduce heat to a simmer.
Cover the pot and simmer for 30 minutes, basting the chicken occasionally.
After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate.
Strain the liquid from the pot to remove all the food particles, and set aside.
Serve chicken hot over steamed rice and drizzle with reserved sauce.

Nutrition Facts : Calories 390.7, Fat 25, SaturatedFat 7.2, Cholesterol 124.2, Sodium 1726.7, Carbohydrate 4, Fiber 0.4, Sugar 0.6, Protein 34.3

GRILLED CHICKEN WITH LIME-GINGER MAYO AND CARROT "RISOTTO"

Grilled Chicken with Lime-Ginger Mayo and Carrot

I'm a big fan of chicken thighs-they're particularly flavorful and almost impossible to mess up. You can cook these thighs on an indoor or outdoor grill, but if you use an outdoor grill, whether charcoal or gas, you'll want to keep one side hot and the other side cooler: With charcoal, just move the hot charcoals to one side of the grill; with a gas grill, heat one side on high heat and the other side on low heat. Either way you'll cook the chicken on the cooler side, where it will benefit from the indirect heat of the grill and stay tender and moist. I'm serving the thighs with what I call carrot risotto. It's not really risotto because there's no arborio rice involved, and it only takes a few minutes to cook. It's rice-sized pieces of carrot cooked in a risotto-style, and it's a great way to get extra vegetables onto the plate. Using bagged carrot chips or carrot sticks from the grocery store makes it easy to pull together.

Provided by Carla Hall

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

8 boneless skinless chicken thighs
2 tablespoons fresh lime zest
1/4 cup fresh lime juice
2 tablespoons mayonnaise
One 1-inch piece fresh ginger, grated
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Carrot "Risotto," recipe follows
1 lime, thinly sliced, for garnish
One 16-ounce bag carrot chips (or sticks)
2 tablespoons unsalted butter
1/2 cup vegetable broth
1/2 cup white wine
1/3 cup grated pecorino cheese
Kosher salt and freshly ground black pepper
1/4 cup flat-leaf parsley leaves (or carrot tops if you have them), finely chopped
Dice the carrot chips (or sticks) into small rice-sized pieces.

Steps:

Place the chicken thighs on a sheet pan and set aside.
Whisk together the lime zest and juice, mayonnaise, ginger, salt and pepper in a small bowl. Brush the lime-ginger mayo all over the chicken thighs with a pastry brush. Cover and refrigerate for 15 minutes.
Heat a grill or stovetop grill pan to medium-high. Grill the chicken, turning once, until an instant-read thermometer inserted into the chicken reads 165 degrees F, 12 to 16 minutes. (Cook the chicken covered if you're using an outdoor grill.) Let rest for 5 minutes before serving.
To serve, spoon the Carrot Risotto onto a platter (garnish as described below), then top with the grilled chicken and garnish with thinly sliced lime.
Heat a large skillet over medium-high heat and add the butter. Cook the butter until it is completely melted and just starts to turn golden-brown, then add the diced carrots and toss to coat in the butter. Cook the carrots until they begin to soften and caramelize slightly, about 3 minutes.
Stir in the vegetable broth and wine. Cook, stirring constantly, until the liquid has reduced by half and the carrots are tender. Lower the heat to medium and stir in all but 2 tablespoons of the pecorino (reserve the remaining cheese for garnish). Stir until the cheese is completely combined, 1 to 2 minutes.
Season the risotto to taste with salt and pepper, then sprinkle with the parsley and reserved cheese just before serving. Makes 4 servings.

LIME GINGER CHICKEN

Lime Ginger Chicken image

I find it very relaxing to spend a morning or afternoon in my kitchen trying new recipes. This recipe is one of my favorites-it won first prize in a statewide contest! The salsa is a fun and zippy addition.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/3 cup fresh lime juice
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt, optional
1 pound boneless skinless chicken breast halves, cut into 1-inch strips
SALSA:
2 cups diced fresh plum tomatoes
1 cup diced green pepper
1/2 cup diced red onion
1 tablespoon minced fresh cilantro
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 garlic cloves, minced
1/4 teaspoon salt, optional

Steps:

In a large resealable plastic bag, combine the lime juice, garlic, ginger, red pepper and salt if desired; add the chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. , Meanwhile, combine all salsa ingredients; cover and refrigerate until ready to serve. , Discard marinade. In a large nonstick skillet, brown chicken for about 10 minutes or until chicken is no longer pink. Serve with salsa.

Nutrition Facts : Calories 250 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 80mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

Tips:

Use fresh ingredients: This will ensure that your dish is bursting with flavor. If possible, use organic chicken and free-range eggs.
Marinate the chicken: This will help to tenderize the chicken and infuse it with flavor. You can use a variety of marinades, but a simple mixture of olive oil, lemon juice, garlic, and herbs is always a good choice.
Cook the chicken over medium heat: This will help to prevent the chicken from drying out. You can cook the chicken in a skillet, on a grill, or in the oven.
Make sure the chicken is cooked through: The best way to do this is to use a meat thermometer. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
Serve the chicken with your favorite sides: Some good options include roasted vegetables, mashed potatoes, or a salad.

Conclusion:

This Cajun chicken with ginger-lime mayonnaise is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and flavorful, and the ginger-lime mayonnaise adds a refreshing and tangy flavor. This dish is sure to be a hit with your family and friends.