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!

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

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

Cajun Injected Chicken

2-3 lbs         Mixed chicken pieces
4 TB            House Rub or your favorite bbq rub
2 ts             Ground thyme
1 ts             White pepper
4-6 TB         House of Q Rock’n Red BBQ Sauce

Rinse and pat dry the chicken pieces.  Prepare the injection as noted above and prepare your syringe. Fill the syringe 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.

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

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.