Mix 1/4 cup cooking oil with equal parts of water. I throw in terriaky sauce and/or worchestersire sauce, just to give it some additional flavoring. Add garlic/herb seasoning to taste...not salt, though. Add a teaspoon cajun seasoning (basically salt flavored with cajun seasoning). If desired, one can marinate the chicken in this mixture. Coat one side of the chicken with mixture, then put on grille on low heat. Brush mixture onto up side of chicken. Turn often, brushing mixture onto chicken before turning. When chicken is golden brown, brush mixture onto chicken, then sprinkle cajun seasoning onto the chicken. Cook about one minute. Turn the chicken, and brush on the mixture after turning. If you like spicy chicken, sprinkle cajun seasoning onto the side you just moistened. If you like it milder, omit the last sprinkle of cajun seasoning. Don't put too much seasoning on the chicken or it will be like eating pure salt.
A bit more about this recipe... Make the liquid portion with all the ingredients...in fact, make a bit more than usual. When the chicken has thawed, take a fork and put holes into each piece, then immerse the chicken into the liquid mixture and marinate for about an hour. After an hour, microwave the chicken on high for 5 minutes before barbecuing. Then cook as before. This chicken will be very tender and you'll get more of the Cajun flavor throughout the chicken, although it won't be nearly as spicy as the outer portion unless you really load up the liquid portion with Cajun seasoning, and I'd be concerned that it might be too over-powering. Remember, the Cajun seasoning is basically salt, so your chicken might taste too salty. I've had Cajun where the spices were over-done and it was waaaaay too salty.
