How to Make Brined Grilled Cajun Chicken on Charcoal Grill

Brined Cajun Chicken on the Charcoal Grill

Cooking on a charcoal grill has always been my guilty pleasure. I’ve grilled hamburgers, steaks, and even smoked a whole turkey on it. But chicken is the one I probably do the most. This time I wanted something different, and this brined grilled Cajun chicken hit every note. It’s smoky from the coals, juicy from the brine, and packed with flavor from a homemade Cajun rub.

And if you’re not grilling, you can still make it in the oven. Instructions are here. A little smoked paprika or other smoky seasonings will give you that same depth. It’s a simple recipe, but if you’re looking to wow the cookout crowd, this one’s it.

Key Ingredients in Cajun Seasoning

Cajun food is bold, rustic, and full of flavor. It comes from a blend of cultures in Louisiana—French, West African, Spanish, and Native American influences all coming together to create something that’s both comforting and exciting. Making your own rub gives you full control over the flavor, whether you want it spicy, salt-free, or somewhere in between.

Here are a few key seasonings that bring Cajun dishes to life:

1. Paprika
I like to use a mix of regular and smoked paprika. The regular brings that rich red color and a mild sweetness, while the smoked adds a deeper flavor that’s perfect when you're cooking in the oven and still want that grilled taste. Paprika comes from ground dried peppers and is used in Hungarian, Spanish, and Southern cooking. Be sure to choose a good-quality brand. It really makes a difference in the final flavor.

2. Garlic Powder
Of course, who doesn’t love the addition of garlic? Garlic powder gives the seasoning a strong, balanced base. You can also use granulated garlic. It has a coarser texture that sticks well to the chicken and holds up better under high heat.

3. Onion Powder
Onion powder adds a mild sweetness and depth to the seasoning blend. Like garlic, you can use either the fine powder or granulated onion, which has a bit more texture and a slightly fresher flavor. It helps balance the spices and rounds out the overall taste.

4. Thyme
Thyme brings a warm, slightly minty flavor that adds balance. It’s herby but not overpowering and blends well with the other spices. Even a small amount adds depth.

5. Oregano
Oregano adds a touch of earthiness and a bit of bite. You can use the standard dried oregano, but there are other options too. Mexican oregano has a more citrusy, sharp flavor. Marjoram, which is in the same family, has a sweeter and more delicate taste. Either one can work depending on what you like.

Want to add some heat? Toss in a bit of cayenne pepper. It gives the seasoning a nice kick without overwhelming the other flavors. You can always start with a pinch and go from there.

Brush melted butter on dried chicken. Sprinkle with Cajun seasoning blend.

Watch the Brined Grilled Cajun Chicken in Action

See exactly how I prepare and cook this juicy, flavorful chicken on the charcoal grill. Follow along step-by-step to get all the tips and tricks for a perfect cook every time.

Tools I Recommend

If you're thinking about trying this brined grilled Cajun chicken at home, here are a few tools to use and make the job easier. Whether you're firing up the grill or roasting in the oven, having the right setup makes all the difference.

For grilling, this Weber 22-inch Charcoal Grill—simple, reliable, and just the right size. A chimney starter is a must for lighting your coals without lighter fluid. I also use heavy-duty grill liners for easier cleanup and always go with Kingsford briquettes for consistent heat. If you’re adding smoke, applewood chunks give a nice mild flavor that works great with chicken.

For oven roasting, Rachael Ray roasting pan and a stainless steel roaster with a curved rack, both get the job done, whether cooking low and slow or crisping up the skin at the end.

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Charcoal Grill vs. Oven Cooking

You can make this chicken on a charcoal grill or right in the oven. It just depends on what you have and what kind of flavor you're after.

Charcoal Grill

As you can see in the video, I’m using a small charcoal grill just big enough to cook indirectly. That means the coals go on one side and the food goes on the other. I usually start the charcoal like normal, then add a few large chunks of smoking wood once the coals are ready. Sometimes I use smaller wood chips if that’s what I have. Both work just fine.

My favorite woods for chicken are the lighter smoke varieties like applewood, cherry, or pecan. They don’t overpower the seasoning and still give the chicken that extra layer of flavor. The usual recommendation for poultry is fruit woods or something milder, but it really comes down to your personal taste.

Timing will depend on a few things, mostly the size of the chicken and how hot your grill runs. Outdoor cooking can vary, so I just keep an eye on it and make sure my vents are open to keep the fire going. The chicken is done when the juices run clear and the internal temperature hits 165°F. Once it’s off the grill, let it rest so those juices can settle.

Oven Method

If you're cooking this in the oven, just place the spatchcocked chicken on a baking sheet or roasting pan, skin side up. Roast it uncovered at 375°F to 400°F, depending on your oven. You’ll still get crispy skin without needing to broil.

If it looks like it’s browning too fast, just tent it with foil until it finishes cooking. Or you can start it covered and uncover it during the last 15 to 20 minutes to crisp the skin. Cook until the juices run clear and the thickest part of the meat reaches 165°F, then let it rest before carving.

Brined Grilled Cajun Chicken and What to Serve With It

If you’re wanting something juicy, flavorful, and straight-up satisfying, this brined grilled Cajun chicken is the one to try. Cooking it on a charcoal grill gives it that smoky, rich flavor that just can’t be beat. And making your own Cajun seasoning means you get to build the flavor how you like it.

Now I know a lot of folks love to grill in the summer, but I actually prefer the cooler months. No heat from the sun and the grill coming at me all at once. No pests hovering around, just waiting on me to open that lid. It’s quiet, peaceful, and the food still hits.

If you’re looking for something else to throw on the grill, try my citrus garlic pork butt. I usually roast it in the oven, but when it hits the grill? Whole different story. And don’t sleep on the sides. I’ve got coleslaw two ways—sweet or tangy, you pick—and some southern-style green beans that always show up right.

So what are you waiting for? Let’s get to cooking.