Cajun Chicken Sandwiches

One of the things I love about my husband is his ability to make up recipes or adjust recipes on the fly. We'll try a new recipe and after the first bite, I think it's a total bust. He'll rummage around the spice rack and come up with some mix of spices to make it more palatable. Then he'll plan ways to improve the recipe for next time and start to come up with a whole new dish. It's amazing.
Earlier this summer, we stopped at a Backyard Burger and ordered their Spicy Chicken Sandwich. It was a delicious simple chicken sandwich, but it had a kick. The sandwich was just GOOD. So, Drew decided we could easily make this sandwich and he developed this recipe the next week. It tasted so good and it's so easy, we've added it to our repertoire. And since we grill even when it's snowing, we can enjoy these whenever the mood strikes.

Cajun Chicken Sandwiches

Spicing it up.

• 1 and 1/2 teaspoon Lawry's Seasoned Salt
• 1 Tablespoon Tastefully Simple Garlic Garlic Seasoning
• 1 Tablespoon Emeril's Original Essence
• 3 Tablespooons Tony Chachere's Original Creole Seasoning
• Lime Juice
• 2 Boneless, Skinless Chicken Breasts

Colorful mixture.

 In an appropriate marinating container, combine the spices and enough lime juice to create a marinade. We never measure, but I'm guessing it's somewhere between 1/4 and 1/2 cup lime juice.



  

Mix well and place the chicken breasts in the marinade for at least 30 minutes or overnight.

Marinating.

We usually grill them for about 13 minutes on each side and serve them on buns with Cajun mayo. What is Cajun mayo, you ask? It's plain old regular mayo spiced up with some Tony's and lime juice. Very tasy!

Grilled goodness.

Enjoy!