Time: 13 hours 40 minutes
Complexity: average
Servings: 6

A dry marinade is a great way to quickly (and cleanly) marinate chicken. The result is just as delicious and flavorful as a liquid marinade. A dry brine—just salt and pepper—would work just fine, but a touch of aromatic Cajun spices gives the chicken a fantastic, piquant flavor that complements the creamy remoulade perfectly.

Ingredients:

• 1 gutted chicken weighing 2-2.3 kg.
• 1 tbsp. l. smoked paprika
• 2 tsp granulated garlic
• 1.5 tsp onion powder
• 1.5 tsp sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3/4 tsp cayenne pepper
• 3/4 cup mayonnaise
• 2 tbsp finely chopped parsley
• 2 tablespoons thinly sliced ​​green onions
• 2 tbsp chopped gherkins
• 2 tablespoons Creole or grain mustard
• 2 tbsp. ketchup
• 1 tbsp chopped capers
• 1 clove of garlic, grated
• A few drops of hot sauce
• 2 tablespoons unsalted butter, melted
• Soft dinner rolls, for serving
• Additional equipmentkitchen twine

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, Cajun seasoning, paprika, garlic granules, ground cayenne pepper, oregano, thyme, black pepper, pickled cucumber, capers

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Preparation:

Step 1
• The day before cooking, pat the chicken dry with paper towels and place it on a wire rack set inside a rimmed baking sheet.
Step 2
• In a small bowl, combine smoked paprika, garlic, onion powder, sugar, oregano, thyme, cayenne pepper, 2 tablespoons salt, and 1 teaspoon black pepper. Rub the spice mixture generously inside and out, ensuring a thick layer of seasoning adheres to the skin. Refrigerate, uncovered, for at least 8 hours or up to 24 hours.
Step 3
• In a medium bowl, combine the mayonnaise, parsley, green onions, gherkins, mustard, ketchup, capers, garlic, and hot sauce. Stir well, then season with salt and pepper. Refrigerate the remoulade, covered, until ready to serve.
Step 4
• Let the chicken sit at room temperature for 30 minutes before grilling.
Step 5
• Preheat the grill to 200°C, follow the instructions provided with your pellet grill.
Step 6
• Brush the outside of the chicken with melted butter on all sides. Tuck the wings under the back and tie the legs with kitchen twine. Place the chicken directly on the grill grate. Close the lid and cook until the internal temperature of the thickest part of the breast reaches 160°F (71°C), 1 hour to 1 hour 20 minutes.
Step 7
• Transfer the chicken to a cutting board and let rest for 15 minutes. Serve the chicken whole or cut into pieces, with soft buns and remoulade on the side.
  
  Note
  
  When preheating a pellet grill, use pellets—pressed wood chips that also contribute to flavor—for about 20 minutes. A pellet grill allows you to maintain the desired temperature for a long time.

Votes: 1

Author of the recipe - Susan Vu is a recipe developer, food stylist, and show caterer.