Easy Grilled Cajun Chicken: Better Than the Bayou
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.
Prep Time:
14 hr
including brining
Cook Time:
1 hr 40 min
- 1 - 4- to 5-pound chicken, giblets removed
- 1 tbsp - smoked paprika
- 2 tbsp - 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
- 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 - hot sauce
Step 1
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.Step 5
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.Step 6
Rest and Serve: Let the chicken rest before carving and serving with the remoulade sauce.
