BBQ Brian’s Cajun Injected Chicken by Brian Misko

BBQ Brian’s Cajun Injected Chicken by Brian Misko

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 of Q House Rub
  • 2 ts Ground thyme
  • 1 ts White pepper
  • 4-6 TB House of Q Rock’n Red BBQ Sauce

PREPARATION

Rinse and pat dry the chicken pieces. Prepare the injection as noted above and grab your Flavor Fork. Fill the Flavor Fork syringe with the marinade and insert into the meat. Press the liquid into the chicken.

In a clean bowl mix the House Rub and the other seasonings together and genrously 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 using your Flavor Fork. The chichen 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.