This recipe features the best Cajun chicken marinade—dairy free, gluten free and Whole30 compliant. Grill the marinated chicken and serve it with a crisp bell pepper Cajun slaw for a healthy, satisfying meal.
Table of contents
- Step by step instructions
- Frequently asked questions
- What to serve with it
- More Whole30 recipes
I mean it when I say this is the world’s best Cajun chicken marinade. Whether you’re following Whole30 or simply want a vibrant, flavorful grilled chicken, this marinade delivers bold, balanced flavor every time.
The marinade is simple: whisk together olive oil, lemon juice, apple cider vinegar, hot sauce and Cajun seasoning. Half of the marinade is used to marinate the chicken and the other half becomes the dressing for a bright bell pepper slaw. The result is a complete, healthy meal that’s easy to prepare and ideal for meal prep.
Step by step instructions
- Prepare the marinade. In a medium bowl, whisk together olive oil, lemon juice, apple cider vinegar, hot sauce and Cajun seasoning until well combined.
- Marinate the chicken. Pour half of the marinade into a large resealable bag or shallow dish with the chicken. Toss to coat. Refrigerate for at least 30 minutes and up to 8 hours for best flavor.
- Make the slaw dressing. Stir the remaining marinade together with the extra tablespoon of olive oil and the stone-ground mustard to make the dressing for the slaw.
- Assemble the slaw. In a large bowl, combine diced celery, shredded carrots and thinly sliced bell pepper. Pour the slaw dressing over the vegetables and toss to coat. Chill until ready to serve.
- Cook the chicken. Remove the chicken from the marinade and grill over medium heat for about 10–12 minutes per side, or until cooked through and juices run clear. Cooking time will vary by thickness—use an instant-read thermometer for accuracy (165°F/74°C internal temperature for chicken breast).
- Serve. Let the chicken rest a few minutes, slice it, and serve alongside the bell pepper Cajun slaw.
Frequently asked questions
- How spicy is it? This recipe uses hot sauce and Cajun seasoning, so it has a mild-to-medium heat level for most palates. If you prefer less heat, reduce or omit the hot sauce and use a smaller amount of red pepper in the seasoning.
- How can I grill chicken without an outdoor grill? You can easily cook this chicken indoors on a grill pan or electric indoor grill. Both options produce good sear and char when preheated properly. If using a grill pan, cook over medium-high heat and use a bit of oil to prevent sticking.
- How long does grilled chicken last in the fridge? Store leftover cooked chicken in an airtight container and refrigerate it. It will keep well for 3–4 days. Reheat gently to avoid drying out the meat.
What to serve with it
Beyond the Bell Pepper Cajun Slaw that accompanies the chicken, here are a few complementary side dishes that pair well and keep the meal Whole30-friendly:
- Roasted Cajun Purple Potatoes or roasted Cajun potatoes
- Grilled vegetable skewers for extra charred flavor and color
- Roasted cauliflower salad with creamy avocado dressing
If you’re not following Whole30, you could also serve this chicken with richer sides like Cajun mashed potatoes or Cajun mac and cheese for a comforting twist.
More Whole30 recipes
Here are some other Whole30-friendly recipes you might enjoy, perfect for rotating into a healthy weekly meal plan:
- Buffalo chicken stuffed peppers
- Guacamole stuffed chicken
- Ribeye kabobs with chimichurri sauce
- Lemon herb salmon
- Greek turkey stuffed zucchini
- Bruschetta salmon
- Chipotle chili stuffed sweet potatoes
- Turkey taco salad
Grilled Cajun Chicken with Bell Pepper Cajun Slaw
2 people
Whitney Bond
Ingredients
- 1/4 cup olive oil, plus 1 tbsp extra (divided)
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon Tabasco hot sauce (or your preferred hot sauce)
- 2 tablespoons Cajun seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon stone-ground mustard
- 1/2 cup celery, diced
- 1/2 cup carrots, shredded
- 1 cup bell pepper, thinly sliced
Instructions
- Combine the 1/4 cup olive oil, lemon juice, apple cider vinegar, hot sauce and Cajun seasoning in a medium bowl to create the marinade and slaw dressing.
- Pour half of the marinade (approximately 1/4 cup) into a large resealable bag with the chicken.
- Toss to coat and refrigerate to marinate for at least 30 minutes and up to 8 hours.
- Mix the remaining marinade with the additional 1 tablespoon olive oil and 1 tablespoon stone-ground mustard to make the slaw dressing; set aside.
- In a large bowl, combine the celery, carrots and bell pepper. Pour the slaw dressing over the vegetables and toss to combine. Chill until ready to serve.
- Remove the chicken from the marinade and grill over medium heat for about 10–12 minutes per side, or until cooked through.
- Let the chicken rest briefly, slice, and serve with the Cajun bell pepper slaw.
Nutrition Facts (per serving)
- Calories: 560 kcal
- Carbohydrates: 13 g
- Protein: 50 g
- Fat: 34 g
- Saturated Fat: 5 g
- Cholesterol: 145 mg
- Sodium: 1156 mg
- Potassium: 1161 mg
- Fiber: 4 g
- Sugar: 6 g
- Vitamin A: 8061 IU (approx.)
- Vitamin C: 111 mg
- Calcium: 83 mg
- Iron: 3 mg