Cajun butterflied chicken with salsa
Prep time: 25 mins Total time: 
Cajun butterflied chicken with salsa
Prep time: 25 mins Total time: 
Angela Boggiano
Angela Boggiano
Ingredients
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 3 sprigs of thyme, leaves picked and chopped
- 1⁄4 tsp cayenne pepper
- 1⁄2 tsp sea salt flakes
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 4 skinless chicken breasts
For the tomato salsa
- 250g vine tomatoes, diced
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 4 spring onions, finely chopped
- 1⁄2 x 31g pack fresh coriander, chopped
- 2 tbsp extra-virgin olive oil
Step by step
Prepare to the end of step 4 up to 3 hours ahead.
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First, make your spice paste. Combine the paprika, oregano, thyme, cayenne pepper, salt, garlic and olive oil in a small bowl and set aside.
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Lay the chicken breasts on a chopping board and cut through each horizontally, being careful not to cut all the way through to the other side. Open out the breasts so they resemble butterflies.
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Rub the spice paste all over the chicken, then put the chicken in a shallow dish. Cover and chill for 2-3 hours to marinate.
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Mix all the salsa ingredients together in a bowl with some seasoning. Cover and chill.
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Take the chicken out of the fridge 15 minutes before you’re ready to cook. When ready, heat a griddle pan to medium heat. Cook the chicken for 4 minutes each side until cooked through. Serve with the salsa.
