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Categories:
Cajun seasoning blend onion powder onion powder Ginger [ground] Ginger [ground] lemon peel limes peel cinnamon Nutmeg [ground] ground ground allspice ground guajillo chiles soy sauce soy sauce bay leaves butter
Viewed: 42 - Published at: 9 years agoIngredients
- 5 tablespoons cajun seasoning blend
- 1 tablespoon onion powder
- 1 teaspoon onion powder
- 1 tablespoon ginger ground
- 3/4 teaspoon ginger ground
- 1 tablespoon lemon peel, grated
- 1 tablespoon limes peel, grated
- 1 1/4 teaspoons cinnamon
- 1 1/4 teaspoons nutmeg ground
- 1 1/4 teaspoons savory ground
- 1 1/4 teaspoons savory ground
- 3/4 teaspoon allspice ground
- 3/4 teaspoon guajillo chiles ground, or pasilla chile pepper (1/2 pepper)
- 1 tablespoon soy sauce, tamari
- 1 1/2 teaspoons soy sauce, tamari
- 1 each chicken 3- to 4-pound, cut into 8 pieces
- 4 each bay leaves
- 1/4 cup butter, unsalted
Method
- Combine first 11 ingredients in a large bowl.
- Remove 1/4 cup mixture, and set aside.
- Add soy sauce to remaining seasoning, and stir well to form a paste.
- Place chicken pieces and bay leaves in a large bowl, and rub chicken evenly with paste.
- Cover tightly with plastic wrap, and chill 6 to 8 hours.
- Remove chicken from refrigerator about 1 1/2 hours before grilling so it reaches room temperature.
- Melt butter, and stir in reserved 1/4 cup seasoning mixture.
- Set aside.
- Prepare a hot fire (400 degrees to 450 degrees ) by piling charcoal on one side of grill, leaving other side empty.
- If using gas grill, light only one side.
- Place chicken pieces over cooler side, and grill, covered with grill lid, 25 minutes for breasts and 30 minutes for thighs and legs.
- Transfer chicken to hot side, and grill, turning several times and basting with reserved butter mixture, until internal temperature reaches 175 degrees , about 1 1/2 minutes per side for breasts, 1 1/2 minutes per side for thighs, and 1 1/2 minutes per side for legs.
- Remove from grill, and let stand 10 minutes before serving.
