Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Blackened Cajun Chicken
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- Level: Easy
- Total: 8 hr 20 min (including 6 hours of brining)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 804
- Total Fat
- 55 g
- Saturated Fat
- 20 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 54 g
- Cholesterol
- 247 mg
- Sodium
- 1074 mg
This brined bird is full of flavor. Don't be scared if it blackens in some spots - that's the best part.
- Level: Easy
- Total: 8 hr 20 min (including 6 hours of brining)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 804
- Total Fat
- 55 g
- Saturated Fat
- 20 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 54 g
- Cholesterol
- 247 mg
- Sodium
- 1074 mg
Ingredients
Directions
- Brine the chicken: Combine 4 cups water, 2/3 cup salt, and the brown sugar in a medium saucepan. Bring to a boil and whisk until the salt and sugar are completely dissolved. Turn off the heat and transfer to a bowl or pot large enough to submerge the chicken. Stir in 6 cups of ice water and let cool completely. Submerge the chicken in the cooled brine, cover and refrigerate for at least 6 hours or up to overnight.
- Take the chicken out of the fridge 30 minutes before cooking. Remove from the brine and pat dry completely.
- Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Whisk together the paprika, onion powder, dried oregano, dried thyme, cayenne, garlic powder, 1/4 teaspoon ground black pepper and the remaining 1/2 teaspoon salt in a small bowl. Brush the chicken all over with the melted butter, and then pat on all of the dry rub mixture.
- Grill the chicken: Place the chicken breast-side up on the indirect side of the grill, with the legs facing the hotter side of the grill. Cover and cook until an instant-read thermometer reads at least 165 degrees F in the thickest part of the thigh (avoiding the bone), 50 to 60 minutes. The chicken will be quite dark and blackened in spots.
- Remove from the grill and let rest on a cutting board for at least 20 minutes before carving.
Cook’s Note
All grills are different and you know yours best. Cooking times may vary, so adjust as needed.
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