Fragrant grilled chicken with lots of spices originally from America, Louisiana. The main thing in kajun cuisine is enough quickly prepare the dish while maintaining maximum количество питательных веществ. 
Time: 1 hour. 20 minutes. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 whole chicken (1.6 -1.8 kg.)
- 2/3 Art. plus 1.5 tsp coarse salt
- 1/3 Art. brown sugar
- 1 tbsp. l sweet paprika
- 0.5 tsp onion powder
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 0.25 tsp cayenne pepper
- 0.25 tsp garlic powder
- 4 tbsp. l melted butter
Recipes with similar ingredients: chicken, oregano, thyme, pepper ground cayenne, onion powder, garlic powder, paprika
Recipe preparation:
- Chicken pickle: mix 4 tbsp. water, 2/3 Art. salt and brown sugar in a medium-sized saucepan. Bring to a boil and mix until salt and sugar are completely dissolved. Turn off the fire and pour the contents into a bowl or pan large enough to load the chicken. Pour into the brine 6 tbsp. cold water and let it cool completely. Immerse the chicken in chilled brine, cover and refrigerate for 6 hours or the entire night.
- Remove the chicken from the refrigerator in 30 minutes. before cooking. Take it out of the brine and pat it dry.
- Prepare the grill for indirect cooking: for gas grills (with 3 or more burners) turn on all burners on moderately high temperature; after about 15 minutes turn off one from medium burners. For charcoal grills, preheat charcoal in the starter for ignition and pour it one by one side of the grill. Place the drip tray on the other side, to avoid ignition.
- In a small bowl, mix paprika, onion powder, dried oregano, dried thyme, cayenne pepper, garlic powder, 0.25 tsp black pepper and the remaining 0.5 tsp. salt. Coat melted butter and chicken in a mixture spices.
- Grilled Chicken: Put Chicken Breast on Indirect side of the grill, and feet – on the hotter side. Cover and cook until until the thermometer shows a temperature of at least 75 ° C in Thicker than thigh (without touching the bone), 50 to 60 min. Remove from the grill and let cool on a cutting board for at least 20 minutes. before butchering.
