Recipe courtesy of Emeril Lagasse

Emeril's Cajun Chicks

Getting reviews...
Save Recipe
  • Total: 1 day 4 hr 20 min
  • Prep: 1 day 20 min
  • Cook: 4 hr
  • Yield: 16 to 20 servings
Share This Recipe

Ingredients

For the marinade: 

To roast:

Directions

  1. To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly over each chicken. Place them in large plastic bags, seal and refrigerate for 24 hours. Remove from the refrigerator and place on a spit. Place the spit over the fire. Slow cook the chickens over the fire for about 4 hours or until the chickens are golden brown and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees on an instant read thermometer. Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10
Joanne Chang

Fresh Fruit Tart

32m Intermediate 99%
CLASS
35m Easy 100%
CLASS
36m Easy 98%
CLASS
9m Easy 99%
CLASS
26m Easy 96%
CLASS
18m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now