Pellet Grill Cajun Dry Brined Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DRY-BRINED CHICKEN BREASTS

A short, simple dry brine can take a pallid chicken breast from bland to glam. Dark brown sugar is especially welcome since its molasses provides additional moisture. Dried bay leaves, ground to a powder, lend an aromatic woodsiness that will make you think, "Oh, that's what bay leaves taste like." But it's the salt here that's most crucial, as it draws out the meat's water. That water then dissolves the salt and, through diffusion, the two reenter the meat, seasoning the chicken thoroughly and encouraging water retention during cooking. You can enjoy it right out of the skillet with a spritz of lime juice or save it to serve in salads, sandwiches, fried rice and the like.

Provided by Eric Kim

Categories     dinner, poultry, main course

Time 55m

Yield 4 servings

Number Of Ingredients 8



Dry-Brined Chicken Breasts image

Steps:

  • In a spice grinder, blitz the bay leaf pieces and peppercorns until finely ground. Transfer to a small bowl and add the salt, brown sugar and garlic powder, and rub it all together with your fingers.
  • Cut each chicken breast in half crosswise into two pieces of equal weight, creating one shorter, thicker piece and one longer, thinner piece. Place the four chicken pieces on a large plate or sheet pan and sprinkle generously on all sides with the spice mixture, moving the chicken around to catch any fallen spices. Refrigerate, uncovered, to dry-brine for at least 30 minutes and up to 1 hour (any shorter and the osmotic brining process won't complete; any longer and you'll end up with deli meat).
  • When ready to cook, take the chicken out of the fridge and heat a large skillet with a lid over high heat. Add enough oil to lightly coat the bottom of the skillet. Carefully add the chicken pieces, smooth sides down, and immediately reduce the heat to medium-low. Cook until the bottoms are browned but not burnt, 5 to 7 minutes. Flip the chicken, cover the pan and cook until the other sides are browned and the internal temperature at the thickest part of the meat reaches 155 degrees, another 5 to 7 minutes. You may want to pull the longer, thinner pieces off the heat a minute or two sooner, as they may cook faster.
  • Transfer the chicken to a cutting board to rest for at least 10 minutes so the juices can redistribute. The meat will continue to cook as it sits and should reach an internal temperature of 165 degrees. You can also check for doneness by cutting into the chicken; it should look white and juicy and no longer pink. Slice the chicken against the grain (that is, perpendicular to the parallel fibers that run within the breast) and serve with lime wedges if you'd like. You can also keep the meat whole and refrigerate it, covered, for up to 4 days.

5 dried bay leaves, crushed into small pieces
1 teaspoon whole black peppercorns
2 1/2 teaspoons kosher salt (Diamond Crystal)
1 packed tablespoon dark brown sugar
2 teaspoons garlic powder
2 large boneless, skinless chicken breasts (about 1 1/2 pounds total)
Vegetable oil
Lime wedges, for serving (optional)

GRILLED BLACKENED CAJUN CHICKEN

This brined bird is full of flavor. Don't be scared if it blackens in some spots - that's the best part.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 11



Grilled Blackened Cajun Chicken image

Steps:

  • Brine the chicken: Combine 4 cups water, 2/3 cup salt, and the brown sugar in a medium saucepan. Bring to a boil and whisk until the salt and sugar are completely dissolved. Turn off the heat and transfer to a bowl or pot large enough to submerge the chicken. Stir in 6 cups of ice water and let cool completely. Submerge the chicken in the cooled brine, cover and refrigerate for at least 6 hours or up to overnight.
  • Take the chicken out of the fridge 30 minutes before cooking. Remove from the brine and pat dry completely.
  • Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Whisk together the paprika, onion powder, dried oregano, dried thyme, cayenne, garlic powder, 1/4 teaspoon ground black pepper and the remaining 1/2 teaspoon salt in a small bowl. Brush the chicken all over with the melted butter, and then pat on all of the dry rub mixture.
  • Grill the chicken: Place the chicken breast-side up on the indirect side of the grill, with the legs facing the hotter side of the grill. Cover and cook until an instant-read thermometer reads at least 165 degrees F in the thickest part of the thigh (avoiding the bone), 50 to 60 minutes. The chicken will be quite dark and blackened in spots.
  • Remove from the grill and let rest on a cutting board for at least 20 minutes before carving.

2/3 cup plus 1/2 teaspoon kosher salt
1/3 cup packed light brown sugar
1 whole chicken (3 1/2 to 4 pounds)
1 tablespoon sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
Freshly ground black pepper
4 tablespoons unsalted butter, melted

More about "pellet grill cajun dry brined chicken recipes"

GRILLED CHICKEN LEGS WITH CAJUN DRY RUB - THREE OLIVES …
Web May 21, 2021 Instructions. Preheat your grill to medium heat, 350F. Let the grill completely heat up so the grill grates are very hot. While it is …
From threeolivesbranch.com
5/5 (3)
Total Time 45 mins
Category Main Course
Calories 137 per serving
  • Let the grill completely heat up so the grill grates are very hot. While it is heating, make the dry rub mixture by combining the spices in a small bowl. Adjust to taste, including using more ground red pepper (cayenne) to make it spicier.
  • Make sure the chicken is wet (not dry) so the dry rub sticks to the chicken. If dry, very lightly coat with water or a little oil.
grilled-chicken-legs-with-cajun-dry-rub-three-olives image


CAJUN DRY-BRINED ROAST CHICKEN INSPIRED BY ZUNI CAFé
Web Oct 22, 2015 1/2 teaspoon cayenne pepper For the dry-brined roast chicken: one small chicken, 2 3/4 to 3 1/2 pounds salt Cajun spice mix …
From food52.com
Reviews 2
Servings 2-4
Cuisine Cajun/Creole
Category Entree
cajun-dry-brined-roast-chicken-inspired-by-zuni-caf image


THE BEST SMOKED CHICKEN THIGHS ON A PELLET GRILL
Web Oct 31, 2021 Close the lid and smoke until the internal temperature of the chicken thighs is 165°F. This will take about 1 hour and 15 minutes. If you like BBQ sauce, apply your favorite sauce for the last few minutes of …
From windingcreekranch.org
the-best-smoked-chicken-thighs-on-a-pellet-grill image


EASY CAJUN GRILLED CHICKEN - THE BUSY BAKER
Web Sep 28, 2022 Rub the cajun seasoning ( GET the easy recipe for Cajun Seasoning HERE) over all sides of the chicken breasts until well coated. Add the chicken breasts to the grill or hot pan and cook on the first side …
From thebusybaker.ca
easy-cajun-grilled-chicken-the-busy-baker image


22 SMOKED RECIPES TO MAKE AT HOME - FOOD NETWORK
Web Jun 17, 2022 This recipe designed for a pellet grill is a foolproof way to introduce anyone to the joys of smoking your own meat. Get the Recipe: Whole Smoked Brisket and Burnt Ends More from: Have a...
From foodnetwork.com
22-smoked-recipes-to-make-at-home-food-network image


SMOKED CAJUN CHICKEN WINGS RECIPE - TRAEGER GRILLS
Web Increase the grill temperature to 350℉ and continue roasting until the wings are crisp and the internal temperature reaches 165-180°F, 45-50 minutes. 350 ˚F / 177 ˚C 165 ˚F / 74 ˚C
From traeger.com
smoked-cajun-chicken-wings-recipe-traeger-grills image


CAJUN BUTTER SMOKED CHICKEN {+ VIDEO} - OUT GRILLING
Web Apr 29, 2020 How to Make Cajun Butter Smoked Chicken: Add warm water to a large bowl or pan and mix in salt until dissolved. Stir in peppercorn, sliced garlic and fresh …
From outgrilling.com
Category Chicken
Calories 468 per serving
  • Mix up the brine by combining warm water, salt, garlic, peppercorns, lemon and rosemary. Submerge chicken in brine. Cover and refrigerate for 1 - 3 hours.


THE PERFECT ROAST CHICKEN RECIPE: DRY BRINE AND GRILL TO PERFECTION ...
Web Jan 26, 2023 Grill or roast the chicken for approximately 1 hour, or until the internal temperature reaches a minimum of 165 degrees F in both the thigh and breast. Remove …
From nutrafarms.ca
Location 261 King St, Barrie, L4N 6B5, ON
Phone (800) 481-2001


10 BEST PELLET GRILL RECIPES [TRAEGER, PIT BOSS & CAMP CHEF BBQ …
Web Feb 28, 2023 3-2-1 Ribs. The 3-2-1 method for smoking BBQ ribs is a trusted technique for achieving perfectly tender barbecue ribs. Broken into three simple steps, the …
From theonlinegrill.com


CRISPY SPATCHCOCK CHICKEN ON A PELLET GRILL - EXTRAORDINARY BBQ
Web Butterfly the chicken by removing the backbone and flattening the breasts. Pat the chicken dry with paper towels. Lightly spray the bird with Pam. Apply the dry rub to the skin side of the chicken. Turn on your pellet grill and set the temperature to 350F. Fill a smoke tube with pellets, light and place on the grill.
From extraordinarybbq.com


SMOKED WHOLE CHICKEN (BRINE & RUB) - KOOLS FAMILY FAVORITES
Web Also sprinkle some inside the chickens. Heat pellet grill or smoker to 185 degrees. When up to temperature, place chickens on a sturdy foil pan with a low rim and place on pellet …
From koolsfamilyfavorites.com


TRAEGER WHOLE SMOKED CHICKEN - TRAEGER GRILLS®
Web Place the chicken directly on the grill grates, close the lid, and smoke until the internal temperature reaches 160℉, 2 1/2-3 hours. 225 ˚F / 107 ˚C 160 ˚F / 71 ˚C
From traeger.com


EASY CAJUN-SPICED CHICKEN BREAST RECIPE - THE SPRUCE EATS
Web Apr 30, 2021 Combine the seasonings and oil to form a paste, adding more oil if needed. Rub the seasoning mixture all over the chicken breasts. Place the seasoned chicken breasts in a food storage bag and refrigerate for at least 1 hour. Grill or broil the chicken for about 5 to 7 minutes on each side, depending on thickness.
From thespruceeats.com


PELLET GRILL CHICKEN WINGS RECIPE | MYRECIPES
Web Remove chicken from brine, and pat dry with paper towels, discarding brine. Oil grill grate. Arrange wings in a single layer on grate, close lid, and grill until cooked through …
From myrecipes.com


"P-FUNK" WHOLE SMOKED CHICKEN - FOOD FIDELITY
Web Apr 20, 2023 Pat dry the chicken using a folded paper towel. Spatchcock the chicken then rub the spice generously all over the entire chicken including the cavity. Place the …
From foodfidelity.com


SIMPLE BRINED AND SMOKED CHICKEN BREASTS ON YOUR PELLET GRILL
Web RECIPE HERE: https://heygrillhey.com/smoked-chicken-breast/My Sauces, Rubs and Merch: https://heygrillhey.com/storeThis Smoked Chicken Breast is a wonderfull...
From youtube.com


THE GRILL DADS' DRY BRINE CHICKEN RECIPE | SPICEOLOGY
Web Rub 2-3 teaspoons of the brine per pound of poultry on the inside, outside, and under the skin of your bird of choice. Refrigerate uncovered, skin side up for 24-36 hours. Take the …
From spiceology.com


HOMEMADE CAJUN CHICKEN SEASONING MIX - HOUSE OF NASH EATS
Web Apr 24, 2017 How to Make Grilled Cajun Chicken with Homemade Dry Rub Seasoning Prepare the grill and chicken. Heat your grill to medium-high heat and prepare the chicken. Place each boneless skinless chicken breast on a baking sheet or large dish and pat dry. Drizzle them lightly with olive oil and rub the chicken to coat evenly. Make spice …
From houseofnasheats.com


PELLET GRILL CHICKEN RECIPES - TRAEGER GRILLS
Web It's not easy to smoke a whole chicken, but with only three essential steps to follow, anyone (even beginner grillers) can get the hang of it. Read on for the tools and guidelines that …
From traeger.com


SMOKED WHOLE CHICKEN ON A PELLET GRILL - GRILLING MONTANA
Web Aug 22, 2021 Place the chicken on your pellet grill and smoke for one hour at 225F Increase the heat on your grill to375F and continue roasting until the white and dark …
From grillingmontana.com


WHOLE SMOKED CHICKEN WITH A SMOKED CHICKEN BRINE - HEY GRILL HEY
Web Feb 14, 2020 Place the brined and seasoned chicken in your smoker and smoke for 2 1/2 to 3 hours or until an instant read thermometer reads 160 degrees F when inserted into …
From heygrillhey.com


CAJUN SMOKED CHICKEN RECIPE - EVERYDAYMAVEN™
Web Feb 18, 2017 Place spiced chicken, breast side up, on smoker cooking rack. Insert thermometer into thickest part of chicken, taking care not to touch bone, and set inside of smoker. Fill wood chip holder with apple wood chips. Fill water container with water. Close door, lock and set to 165F.
From everydaymaven.com


PELLET GRILL SMOKED CHICKEN BREAST - THEONLINEGRILL.COM
Web Nov 9, 2022 Coat each chicken breast with a thin layer of olive oil. Then, liberally apply dry rub to each breast, covering all sides. Work into any crevices or folds in the meat. Once pellet grill is at a stable 225°F (107°C), arrange breasts on grill grates. Close lid and smoke until meat internal temperature hits 160°F (71°C), about 1 hour.
From theonlinegrill.com


BRINED AND SMOKED CHICKEN | PIT BOSS PELLET SMOKER
Web Aug 1, 2020 Stainless steel, safe for cooking inside grill or oven. Fat drips away for healthier eating. Measures 13-3/4 by 5-3/4 by 6-1/2 inches. Ingredients. 12 Chicken …
From bbqgrillsplus.com


Related Search