Laura Mariano
Pellet Grill Cajun Dry-Brined Chicken is a method of preparing chicken using a pellet grill and a Cajun-inspired dry brine. Here’s a breakdown of what this entails:
Ingredients for Dry Brine:
- Cajun Seasoning: A blend of spices including paprika, cayenne, garlic powder, onion powder, and various herbs.
- Salt: For seasoning and drawing moisture out of the chicken.
- Optional Additions: Brown sugar for a hint of sweetness, black pepper for extra heat.
Preparation Steps:
- Dry Brine the Chicken:
- Pat the chicken dry with paper towels.
- Rub the Cajun seasoning and salt (and any optional additions) all over the chicken.
- Let the chicken sit in the refrigerator for several hours or overnight. This process helps to enhance the flavor and improve the texture of the meat.
- Prepare the Pellet Grill:
- Preheat the pellet grill to around 375°F (190°C).
- Use a wood pellet flavor of your choice—hickory, mesquite, or applewood can add a nice touch.
- Cook the Chicken:
- Place the chicken on the grill grates.
- Cook until the internal temperature reaches 165°F (74°C) and the skin is crispy. This usually takes about 45 minutes to 1 hour, depending on the size of the chicken and grill setup.
- Rest and Serve:
- Let the chicken rest for about 10 minutes before slicing or serving to allow the juices to redistribute.
The pellet grill adds a smoky flavor to the Cajun-spiced chicken, making it both flavorful and juicy.
