Smoked Cajun Chicken
Spicy Louisiana-style chicken with bold blackened seasoning.
Jump to RecipeCajun cooking brings the bold, spicy soul of Louisiana to your backyard smoker. This blackened-style chicken delivers big, punchy flavors with a perfect blend of heat and herbs that defines Cajun cuisine. It's the kind of food that makes you want to put on some zydeco and throw a proper party.
Perfect for Mardi Gras celebrations, crawfish boils, or any time you want to bring a taste of New Orleans home. These work great for game day parties, casual cookouts, or when you're craving something with serious kick. Laissez les bons temps rouler!
Serve with traditional Cajun sides - dirty rice, red beans, and buttery cornbread. Creamy coleslaw helps cool the heat, while grilled corn with Cajun butter keeps the theme going. For a complete Louisiana feast, add crawfish, andouille sausage, and a cold beer or hurricanepunch.
Adjust the cayenne based on your heat tolerance - Cajun food should have kick but shouldn't be painful. Try adding filé powder for authentic Louisiana flavor, or include some Creole seasoning for a slightly different profile. Some recipes call for a butter baste during smoking for extra richness.
Traditional blackening is done in a scorching hot cast iron pan - you can finish these on cast iron after smoking for that signature blackened crust. Make sure your seasoning blend is fresh for the best flavor. Serve immediately - these are best piping hot right off the smoker.
Ingredients
Instructions
-
1
Pat chicken dry.
-
2
Mix melted butter with all seasonings. Try Plowboys Yardbird Rub for extra flavor.
-
3
Rub butter mixture all over chicken and under skin.
-
4
Let sit at room temperature 30 minutes.
-
5
Smoke at 275°F with pecan wood.
-
6
Cook 2. 5-3 hours until internal temp reaches 165°F in breast, 175°F in thigh. Use an instant-read thermometer for accuracy.
-
7
Skin should be crispy and dark.
-
8
Rest 15 minutes before carving.
-
9
Serve with dirty rice and collard greens.