Prep time (including brining): 13 hr 40 min

Cook time: 1 hr 40 min

Ingredients:

• 1 (4- to 5-pound) chicken, giblets removed
• 1 tablespoon smoked paprika
• 2 teaspoons granulated garlic
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter, melted

Remoulade Sauce:

• 3/4 cup mayonnaise
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons thinly sliced scallions
• 2 tablespoons minced cornichons
• 2 tablespoons Creole or whole-grain mustard
• 2 tablespoons ketchup
• 1 tablespoon capers, minced
• 1 clove garlic, grated
• Several dashes hot sauce

Instructions:

1. Dry-Brine: The day before cooking, pat the chicken dry and place it on a wire rack set inside a baking sheet.
2. Make Cajun Seasoning: In a small bowl, combine smoked paprika, granulated garlic, onion powder, sugar, oregano, thyme, cayenne, 2 tablespoons salt, and 1 teaspoon black pepper.
3. Season Chicken: Rub a generous amount of the Cajun seasoning inside the chicken cavity. Sprinkle the remaining seasoning all over the outside of the chicken.
4. Refrigerate: Refrigerate the chicken, uncovered, for at least 8 hours or up to 24 hours.
5. Make Remoulade: Combine all remoulade ingredients in a medium bowl. Season with salt and pepper. Refrigerate until ready to serve.
6. Prep for Grilling: Let the chicken rest at room temperature for 30 minutes before grilling. Preheat a pellet grill to 400°F. Brush the outside of the chicken with melted butter. Tuck the wings behind the chicken’s back and tie the legs together with kitchen twine.
7. Grill: Place the chicken directly on the grill grates. Close the lid and cook until the thickest part of the breast reaches 160°F, about 1 hour to 1 hour 20 minutes.
8. Rest and Serve: Let the chicken rest before carving and serving with the remoulade sauce.