Pellet Grill Cajun Dry-Brined Chicken – Smoky Cajun Chicken Recipe
This Pellet Grill Cajun Dry-Brined Chicken is a smoky Cajun chicken recipe packed with bold spices, crispy skin, and juicy flavor—perfect for grilling season or backyard BBQs.
Equipment
- Pellet grill
- Meat thermometer
- Mixing bowl
- Baking sheet with rack
- Tongs & carving knife
Ingredients
- 1 whole chicken (3–4 lbs) or parts
- 2 tbsp kosher salt
- 2 tbsp Cajun seasoning (paprika, cayenne, garlic, thyme)
- 1 tbsp olive oil or melted butter
- Optional: lemon wedges, parsley for garnish
- Wood Pellets: Hickory, mesquite, or applewood
Instructions
- Dry Brine: Rub chicken with salt and Cajun seasoning. Refrigerate uncovered for 8–12 hours.
- Preheat Grill: Heat pellet grill to 225°F for smoking or 350°F for roasting.
- Pat Dry: Before cooking, pat chicken dry for crisp skin.
- Cook: Place chicken on grill. Smoke low and slow, or roast until internal temp reaches 165°F.
- Rest: Remove and let rest 10–15 minutes.
- Serve: Carve and garnish with parsley and lemon wedges.
- Pro Tip: Avoid opening the grill lid too often—steady heat ensures even cooking.
Notes
- Brine Timing: Overnight brine yields best flavor; minimum 2–3 hours still works.
- Pellet Choice: Applewood for mild sweetness, hickory for bold smoke.
- Storage: Refrigerate leftovers up to 3 days; reheat gently to preserve juiciness.
- Pairings: Serve with dirty rice, cornbread, or coleslaw for a Cajun feast.