Go Back
Print

Brined Grilled Cajun Chicken

Spatchcocked whole chicken, brined for juiciness and grilled with bold Cajun seasoning over charcoal.
Prep Time6 hours 25 minutes
Cook Time1 hour 15 minutes
Servings4
Calories: 400kcal

Ingredients

For the Chicken:

  • 1 whole chicken cleaned
  • 2 tbsp melted butter for basting

For The Brine

  • 4 cups water
  • ⅔ cup kosher salt
  • ⅓ cup sugar
  • 7 cups ice divided

For the Cajun Seasoning

  • 4 tbsp paprika can use half smoked if roasting
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • ¼ tsp cayenne pepper or to taste
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 2½ tsp salt
  • Black pepper to taste

Instructions

  • Heat 4 cups of water with salt and sugar until dissolved. Add 5 cups of ice to cool quickly.
  • Place cleaned chicken in a container, pour brine over it, add 2 more cups of ice. Refrigerate for at least 6 hours or overnight.
  • Remove chicken, pat dry, and spatchcock (remove backbone and flatten).
  • Baste skin side with melted butter.
  • In a bowl, mix all Cajun seasoning—do not use it all on the bird; save the rest for later use.
  • Generously sprinkle seasoning over chicken, skin side up.
  • Grill skin-side up over indirect heat on a charcoal grill until juices run clear and internal temp reads 165°F.
  • Or roast in a 350°F oven for 60–75 minutes until tender and cooked through.

Notes

The brine keeps the chicken juicy, and saving the extra Cajun seasoning lets you reuse it on potatoes, veggies, or future meats! Store in a sealed jar.