Cajun Sweet and Spicy Chicken — Buzzed Eats

We made this tonight in the cast iron skillet, as recommended and it was delicious! I used half the grain mustard since I abhor mustard! The Cajun seasoning I used was Louisiana brand that we often use for boils. It was great, but a little salty. Next time I’ll try using 2/3 and if it’s still salty, I’ll try half. But there will absolutely be next times because it’s amazing!