The Cajun Chicken is a traditional American recipe perfect for cooking on the Kamado.
This dish, typical of Louisiana, combines the aromatic Cajun spice blend with the slow and smoky cooking of the Kamado, offering a juicy and flavorful chicken.
The term Cajun comes from the term “les Acadians,” used to describe the French settlers who settled in the Acadia region of North America. After the British conquest in the early 1700s, many Acadians fled to Louisiana.
The Cajun group settled mainly along the Mississippi River in Louisiana, in the swampy lands west of New Orleans.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Other
- Cuisine: American
- Seasonality: All Saints
Ingredients
- 1 whole chicken (about 3.3 lbs)
- 2 tablespoons olive oil
- 1 lime
- to taste Cajun spice mix (Paprika Garlic powder Onion powder Chili powder Black pepper Thyme Oregano)
- to taste salt
Tools
- 1 Kitchen twine
- 1 kamado
- 1 charcoal
- 1 Thermometer meat
Steps
Prepare the Cajun rub:
In a bowl, mix all the rub ingredients until well combined.
Marinate the chicken:
Brush the chicken with olive oil and lime juice.
Generously sprinkle the rub all over the chicken, massaging well to adhere the spices.
Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.
Prepare the Kamado:
Light the Kamado and bring the temperature to about 356°F.
Place a drip pan with some water under the grill to catch the juices and maintain moisture.
Cook the chicken:
Truss the chicken legs with kitchen twine to keep its shape during cooking.
Place the chicken on the grill, breast side up.
Close the lid and cook for about 1 hour and 30 minutes, or until the internal temperature reaches 167°F in the thickest part of the thigh.
During cooking, avoid opening the lid frequently to maintain a stable temperature.
Once cooked, remove the chicken from the Kamado and let it rest for 10-15 minutes before carving.
Serve with typical sides like grilled corn on the cob, coleslaw, or roasted potatoes as I did.
