Cajun Grilled Chicken

Grilled Cajun Chicken

One way to get flavor INSIDE meat is by brining or using a syringe to inject a marinade inside the meat.  This recipe takes classic cajun flavor and makes chicken just simply darn-right tasty!

grilled chicken over charcoal round

Cajun Grilled Chicken

Print Recipe
Course Main Course, Side Dish
Cuisine Grill, Kitchen, Smoker
HoQ Product Backyard Classic (Rock’n Red) BBQ Sauce, House Rub
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4
Author House of Q


Cajun Injection

  • 2 TB Salt – sea or kosher
  • 2 TS Garlic powder
  • 2 TS White pepper
  • 2 TS Cayenne pepper
  • 2 TS Onion powder
  • 1 Cup Butter – melted

Cajun Injected Chicken

  • 2-3 lbs Mixed chicken pieces – bone in, skin on
  • 4 TB House of Q House Rub
  • 2 ts Ground thyme
  • 1 ts White pepper
  • 4-6 TB House of Q Rock'n Red BBQ Sauce


Prepare the Injection

  • Melt the butter in a sauce pan. Let cool to room temperature and add the seasonings and spices.  Mix well.

Prepare the Chicken

  • Rinse and pat dry the chicken pieces.  Using a syringe fill it with the marinade and insert into the meat.  Start to press the liquid into the chicken WHILE pulling the syringe out of the meat.  For larger pieces, move the syringe over about an inch and repeat the process.

Mix the Seasonings

  • In a clean bowl mix the seasoning together and sprinkle all over the chicken pieces.

Time to Cook

  • Prepare your grill or smoker for indirect medium heat. Smoke or roast the chicken until the internal temperature reaches 140 F or so…  then brush with the BBQ sauce.  The chicken is cooked when breast meat reaches 165 F and the thighs (or dark meat) reaches 175 F.  Let rest for 10 minutes before serving with your favorite side dishes.

Cajun Chicken Shopping List