Smoked Cajun Chicken
I spatchcocked and injected the chicken with Tony Chacheres Cajun injection. BBQ SauceDuring the final 30 minutes of smoking baste the smoked whole chicken with BBQ Sauce.
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Ingredients 3 tbsp unsalted butter 1 lb diced chicken breast 6 oz sliced smoked sausage 8 oz diced baby mushrooms 1 diced red onion Sprinkle of cajun seasoning all over Sprinkle of Italian herbs all over Sprinkle of paprika if you like spice Salt and pepper to preferred taste 8 oz penne pasta.
Smoked cajun chicken. Can also be baked in the oven at 400 degrees for 1 hour or until internal temp is 170 degrees. Place in a smoker set to 225 degrees for 4-5 hours or until the internal temp is 170 degrees. Submerge chicken in brine.
This will also help make the skin crisp. Mix together your cajun rub and sprinkle it over the entire chicken. Sprinkle on a little Cajun seasoning tie in a meat net or cheese cloth.
Do not slice it yet - you will be cooking it whole. How to Make Cajun Butter Smoked Chicken. Cook the pasta according to.
Sprinkle more cajun seasoning over top of the chicken if desired. Then grill or saute the chicken until fully cooked to 165. You should expect the chicken to smoke for an average of about 4 hours depending on the size and smoker temperature.
Add warm water to a large bowl or pan and mix in salt until dissolved. Slice sausage into 14 inch circles and slice mushrooms. Set aside to rest.
Bring on the heat. Coat the chicken in two teaspoons of the cajun seasoning. Generously season chicken with salt pepper Cajun and Italian seasonings.
Stir in peppercorn sliced garlic and fresh lemon. After rinsing dry the chicken brush with a thin coat of syrup. Smoke over oak or pecan at about 200-225 till its tender the juices run clear.
It should take at least 6 hrs. This will allow the smoke from your wood chips to flavor the meat throughout the cooking process. You want to smoke the chicken at a long and slow temperature of 225-250 degrees Fahrenheit.
I smoked it on the Mak 1 star on the smoke setting for 1 hour then cranked the temp up to 400 deg until done. Add some to the inside cavity and under the skin if you can get to it. Brush with the remaining cajun garlic butter every hour.
To add another layer of flavor melt 4 tablespoons of butter and drizzle it all over the chicken before adding the rub. For very crispy skin increase the heat of the smoker to. Seasoned with Webers New Orleans Cajun seasoning.
Grilled onions jalapeño peppers with spicy Cajun seasoning hickory sauce provolone.
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