Name: Easy Grilled Cajun Chicken: Better Than the Bayou
Ingredients: 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

Ingredients

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

Directions

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

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.

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.

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

⏱ 8-24 Hours

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.

⏱ 1-1/2 Hours 🌡 160°F

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

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