Cajun Spice-Rubbed and Creole Butter-Injected Smoked Spatchcock Chicken

Cajun Spice-Rubbed and Creole Butter-Injected Smoked Spatchcock Chicken

Prep Time5 hrs
Cook Time1 hr 30 mins
Total Time6 hrs 30 mins
Servings: 1 Whole Chicken

Author: A Bachelor & His Grill - follow this guy on Instagram, his food is amazing!

Ingredients

  • Cajun Brine:
  • 8cupswater and 2 lager beers
  • 1cupkosher salt
  • ¾cupbrown sugar
  • Aromatics - 6-8 smashed garlic clovessmall red onion quartered, fresh thyme and oregano, a small handful of black peppercorns, 1 tablespoon paprika, 1/2 teaspoon each cayenne pepper and red pepper flakes
  • Cajun Spice-Rubbed and Creole Butter-Injected Spatchcock Chicken:
  • 1 4-5poundwhole fresh chickenthawed, trimmed and giblets removed
  • Creole Butter Injectionrecipe above
  • Olive oilplus additional for basting
  • Cajun Seasoning:
  • 1tablespoonpaprika
  • 2teaspoonsgarlic powder
  • 2teaspoonseach dried oregano and thyme
  • 1teaspoononion powder
  • 1teaspooncayenne pepper
  • 1/2teaspoonred pepper flakesoptional
  • Kosher salt and fresh ground black peppercornto taste
  • 8cupsmaple and peach woodor your favorite alternate hardwood, soaked 1 hour in water
  • Spray bottlefilled with water, to douse flames, as needed

Instructions

  • In a large pot bring Cajun Brine to a boil. Remove from burner and allow the water to cool entirely (to room temperature). Immerse chicken in the cooled water, cover and refrigerate for 4 hours, up to overnight.
  • Remove chicken from brine, rinse under cold water and pat dry with paper towel. Discard brine.
  • Inject each breast of white and each thigh, drum and wing of dark meat of the chicken with 1-2oz of melted Creole Butter. Then, cover the chicken with plastic wrap and refrigerate for 1-2 hours.
  • Remove the chicken from the refrigerator, drizzle the chicken inside and out with olive oil, then massage a liberal degree of the Cajun Seasoning. Rest at room temperature 30 minutes prior to grilling.
  • Meanwhile, preheat grill to 225-250F. Place a single layer of tin foil over the grill grates then spread pre-soaked wood chips across the grill surface. Once smoke begins to emanate from the grill, simply rest the spatchcocked chicken over the middle the wood chips, skin-side up. Smoke the chicken for approximately 90 minutes, lightly basting every 15-20 minutes with olive oil, or until internal temperature of the dark thigh meat reaches 160F and juices run clear.
  • Carefully remove the chicken from the grill (attentive to the smoldering wood chips) and transfer to a cutting board. Tent chicken with tin foil and rest for 5-10 minutes. Carve, season additionally to taste, and serve.

    Creole-Butter Injection for Whole Chicken

    Author: A Bachelor & His Grill

    Ingredients

    • Creole Butter Injection:
    • 2sticks of unsalted buttermelted
    • 1teaspoonsea salt
    • 1teaspoongarlic powder
    • 1teaspoonpaprika
    • 1/2teaspoonground black pepper
    • 1/2teaspoononion powder
    • 1/2teaspooncayenne pepper
    • 1/2teaspoonsdried oregano
    • 1/2teaspoonsdried thyme
    • 2pinchesred pepper flakes

    Instructions

    • Melt butter and whisk all herbs and spices until well-combined. Pour into metal injector. Pump butter concoction into white and dark meat of chicken immediately. Discard excess.

Notes

Pay special attention to grill and smoke in an open area. With open flame and smoldering wood chips, do not smoke within 6 feet of your home or covered structure. Do not smoke in a closed space, in your garage, bedroom or bathroom.
Keep the grill lid closed as much as possible for consistency of heat and airflow.Maintain a full water spray bottle near by to douse flames as they arise.
With attention to safety first, this will be the undisputed best smoked chicken ever pulled from your grill.

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