Nick2
Senior Cook
I am new to the forums, but I thought I would share a little and leave this open for comments. Due to cooking for an italian/cajun restaurant (cajun is a common splash in restaurants here), I got the blackened thing down to an art in a skillet...but that gets old really quick and we are here to grill. So I realized quickly that the tenderized boneless skinless breasts were a no-go without turning into cardboard. So I spatchcock the chicken. Once done with that I brine in the normal chicken brine for 8-10 hours. It gets a paper towel dry at this point and then my home-made blackening seasoning under the skin (it burns on the outside if too much is out there). I apply mayo mixed with the seasoning (it comes out red looking just like cajun mayo at burger joints) on the outside and normally inject (not puncturing skin...not sure why, but I just dont like to) with cajon garlic butter.
Indirect heat on the center of the grill (outside burners on...or your cool zone, it stays even in the middle though until the internal temp reaches 165. opening the grlll jacks this recipe all up because it takes longer and the chicken tends to dry out. I normally find a random baste/mop/sauce to put on at the end as the mayo dissipates quickly. I havent nailed down anything uniquely cajun that to use. I havent tried it (because I dont think that it will work), but my favorite cajun sauce is remoulade:
3 part mayo
1 part creole mustard (inglehoffer stone ground beats the crap out of zatarans)
worchestershire
lemon juice
hot sauce (lousianna works better than tabasco...we want pepper taste not heat)
dill
capers
last 2 ingredients optional.
closely followed by (not sure of name...people have called it manier(i cant spell this):
Butter
worcherstershier
garlic
lemon juice
hot sauce (see note above)
black pepper
instructions: melt butter until still creamy (do not substitute oil or margerine)...the butter should be cloudy and not see through. add other stuff. stir...use. I wouldnt grill with this, just dip or douse after.
hope you guys enjoy. this is my first attempt at sharing a recipe and i have to admit...it is a little scary and I am not sure that this is recipe anything out of the ordinary. the blackening seasoning is a little different from the standard and i like to think that it is my super secret tech(not that anyone will be clamoring after my recipes).
Indirect heat on the center of the grill (outside burners on...or your cool zone, it stays even in the middle though until the internal temp reaches 165. opening the grlll jacks this recipe all up because it takes longer and the chicken tends to dry out. I normally find a random baste/mop/sauce to put on at the end as the mayo dissipates quickly. I havent nailed down anything uniquely cajun that to use. I havent tried it (because I dont think that it will work), but my favorite cajun sauce is remoulade:
3 part mayo
1 part creole mustard (inglehoffer stone ground beats the crap out of zatarans)
worchestershire
lemon juice
hot sauce (lousianna works better than tabasco...we want pepper taste not heat)
dill
capers
last 2 ingredients optional.
closely followed by (not sure of name...people have called it manier(i cant spell this):
Butter
worcherstershier
garlic
lemon juice
hot sauce (see note above)
black pepper
instructions: melt butter until still creamy (do not substitute oil or margerine)...the butter should be cloudy and not see through. add other stuff. stir...use. I wouldnt grill with this, just dip or douse after.
hope you guys enjoy. this is my first attempt at sharing a recipe and i have to admit...it is a little scary and I am not sure that this is recipe anything out of the ordinary. the blackening seasoning is a little different from the standard and i like to think that it is my super secret tech(not that anyone will be clamoring after my recipes).