Time: 1 hour 20 min.
Complexity: easily
Servings: 4

A flavorful, spiced grilled chicken originates from the state of Louisiana. The key to Cajun cuisine is to cook the dish quickly while preserving maximum nutrients.

Ingredients:

• 1 whole chicken (1.6-1.8 kg)
• 2/3 cup plus 1.5 tsp coarse salt
• 1/3 cup brown sugar
• 1 tbsp. sweet paprika
• 0.5 tsp onion powder
• 0.5 tsp dried oregano
• 0.5 tsp dried thyme
• 0.25 tsp cayenne pepper
• 0.25 tsp garlic powder
• 4 tbsp melted butter

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, oregano, thyme, ground cayenne pepper, onion powder, garlic powder, paprika

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Preparation:

Step 1
• Chicken brineBrine: Combine 4 cups water, 2/3 cup salt, and brown sugar in a medium saucepan. Bring to a boil and stir until the salt and sugar are completely dissolved. Turn off the heat and pour the contents into a bowl or saucepan large enough to submerge the chicken. Pour 6 cups cold water into the brine and let it cool completely. Submerge the chicken in the cooled brine, cover, and refrigerate for 6 hours or overnight.
Step 2
• Remove the chicken from the refrigerator 30 minutes before cooking. Remove it from the brine and pat it dry.
Step 3
• Prepare your grill for indirect cooking: For gas grills (with 3 or more burners), turn all burners on medium-high; after about 15 minutes, turn off one of the middle burners.
  
  For charcoal grillsHeat the charcoal in a chimney starter and pour it onto one side of the grill. Place a drip pan on the other side to prevent flare-ups.
Step 4
• In a small bowl, combine the paprika, onion powder, dried oregano, dried thyme, cayenne pepper, garlic powder, 1/2 teaspoon ground black pepper, and the remaining 1/2 teaspoon salt. Brush the chicken with melted butter and toss in the spice mixture.
Step 5
• Grilled chickenPlace the chicken breast-side down on the indirect side of the grill and the legs on the hotter side. Cover and cook until a thermometer reads at least 165°F (75°C) in the thickest part of the thigh (not touching the bone), 50 to 60 minutes.
  
  Remove from grill and let cool on a cutting board for at least 20 minutes before servicing.

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