Chicken Grilling Smoker

Easy Grilled Cajun Chicken: Better Than the Bayou

Prep Time:

14 hr

including brining

Cook Time:

1 hr 40 min

Bring the vibrant flavors of New Orleans to your grill with this Grilled Cajun Chicken recipe. Coated in a smoky, homemade spice rub and grilled to charred perfection, this chicken is impossibly juicy and packed with a signature kick.

Ingredients

  • 1 - 4- to 5-pound chicken, giblets removed
  • 1 Tbsp - smoked paprika
  • 2 tsp - granulated garlic
  • 1 1/2 tsp - onion powder
  • 1 1/2 tsp - sugar
  • 1 tsp - dried oregano
  • 1 tsp - dried thyme
  • 3/4 tsp - cayenne pepper
  • 3 Tbsp - unsalted butter, melted
  • Kosher salt and freshly ground black pepper
  • 3/4 cup - mayonnaise
  • 2 Tbsp - finely chopped flat-leaf parsley
  • 2 Tbsp - thinly sliced scallions
  • 2 Tbsp - minced cornichons
  • 2 Tbsp - Creole or whole-grain mustard
  • 2 Tbsp - ketchup
  • 1 Tbsp - capers, minced
  • 1 - clove garlic, grated
  • To taste - dashes hot sauce

Instructions

  • Step 1

    Dry-Brine: The day before cooking, pat the chicken dry and place it on a wire rack set inside a baking sheet.

  • Step 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.

  • Step 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.

  • Step 4

    Refrigerate: Refrigerate the chicken, uncovered, for at least 8 hours or up to 24 hours.

    Time:

    8 - 24 hours
  • Step 5

    Make Remoulade: Combine all remoulade ingredients in a medium bowl. Season with salt and pepper. Refrigerate until ready to serve.

  • Step 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.

    Cook Temp:

    400°F
  • Step 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.

    Probe Temp:

    160°F
  • Step 8

    Rest and Serve: Let the chicken rest before carving and serving with the remoulade sauce.

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