Cajun Injected Chicken using the Vortex

I cook a lot, and I do mean a lot, of chicken using my Vortex. Wings and thighs are my favorite and I’ve cooked them countless delicious ways. But I’d never injected my chicken until now. This Cajun injected chicken using the Vortex is just packed with bite after bite of crazy good flavor. Moist doesn’t even come close to describing the meat. And yet it still has the perfect texture and that great crunchy skin.
Cajun Injected Chicken using the Vortex

Store-bought Cajun seasoning can be a bit on the salty side. If you prefer to use less salt I recommend that you make your own seasoning and use as much or as little salt as you wish. That way you can tailor your Cajun injected chicken using the Vortex to your individual tastes.

You’ll also want to make my Vortex Nashville hot chicken.

Cajun Injected Chicken using the Vortex

Note; Store-bought Cajun seasoning can be quite salty. For a less salty version make your own and reduce the amount of salt.
Prep Time12 hrs
Cook Time45 mins
Total Time12 hrs 45 mins
Servings: 4 -6 servings

Ingredients

For the chicken

  • 3-4 pounds chicken pieces I used skin-on, bone-in chicken thighs
  • 1/4 cup Cajun seasoning

For the injection

  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup beer at room temperature
  • 1/4 cup unsalted butter melted
  • 2 tablespoons Cajun seasoning

Instructions

  • Rub the chicken with the seasoning. Cover and refrigerate overnight.
  • Remove chicken from the fridge and let come to room temperature while you fire up your grill with the Vortex insert.
  • While the coals are getting hot, combine the injection ingredients. Using a syringe, inject the liquid in several spots in each piece of chicken.
  • Transfer chicken to the edges of your grill, around the Vortex.
  • Cook for approximately 45 minutes or until the chicken reaches 165 F as measured in several locations.

Buzznbeez Southern Fried Chicken using the Vortex

You definitely don’t have to brine your chicken to ‘fry’ it using the Vortex, but oh boy, does it make a difference. I was watching Eat Street on the Cooking Channel when they did a segment on the Buzznbeez food truck in Tempe, Arizona. They make my kind of food: soul food. Which means southern fried chicken. Dang good looking southern fried chicken. I proceeded to find the recipe for Buzznbeez southern fried chicken and make it using the Vortex.

This right here is great eats. Tender, juicy, beyond flavorful, and oh…. that skin… and that beautiful color. Every bite was a dream come true. I’d make this again and again.

Buzznbeez Southern Fried Chicken using the VortexFor a little twist, I used my homemade smoked sea salt in the brine. It added a slight smokiness. You can get the same effect by placing a chunk of wood over your Vortex while cooking the chicken (something I also like to do when cooking wings on my Vortex, something I do almost daily!).

Buzznbeez Southern Fried Chicken using the Vortex

Prep Time12 hrs
Cook Time45 mins
Total Time12 hrs 45 mins
Servings: 4 servings

Ingredients

  • 3 pounds chicken pieces (I prefer bone-in skin-in chicken thighs
  • Brine see below
  • Coating see below
  • A tablespoon or two of vegetable oil

For the brine

  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper

For the coating

  • 1/2 cup all-purpose flour
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions

  • Place chicken into a large bowl or resealable container.
  • Combine the brine ingredients and add to the chicken. Toss to coat.
  • Slowly add enough cold water to just cover the chicken.
  • Cover or seal and refrigerate overnight (or up to 24 hours).
  • Fire up your grill for cooking with the Vortex.
  • Combine the coating ingredients.
  • Remove chicken pieces from the brine. Shake off excess then toss in the coating, cover the pieces completely.
  • Transfer chicken to the grill around the Vortex.
  • Cover and cook for 45 minutes or until chicken reaches 165 F as measured in several places.
  • Lightly brush with a little vegetable oil and cook another 2-3 minutes to crisp up the skin.
  • Remove and let rest 5 minutes before serving.

Kentucky Kernel ‘Fried’ Chicken using the Vortex

I make a habit of checking out the fried chicken coating mixes at the grocery store. Sure, I can make my own, but there are so many great commercial mixes out there that I just can’t pass them up. I prefer to ‘fry’ my chicken on my Weber Performer using a Vortex insert. I get that perfectly juicy, crunchy skin, crazy good fried chicken flavor without all of the oil. Kentucky Kernel’s seasoned flour is a perfect mix of herbs and spices, making for some of the best tasting chicken I’ve ever had.
Kentucky Kernel 'Fried' Chicken using the VortexAny cut or cuts of chicken will do, but I think that ‘fried’ chicken on the Vortex is best when you use bone-in, skin-on pieces. For me that’s either split chicken breasts or thighs. No matter what you use, you’ll get very juicy tender meat and crispy skin and that’s what you’re here for. Make sure, though, that you don’t over-batter the thicken. You aren’t frying in oil. More is definitely not better when it comes to the batter. Just enough to coat the chicken is all you’ll need.

I like to brush my chicken (very lightly) with just a bit of oil just before I pull it off the grill. It gives the skin that last little special crunch.

Also try my copycat of the crazy-good fried chicken from Church’s, also made using the Vortex!

Kentucky Kernel 'Fried' Chicken using the Vortex

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main
Cuisine: American
Servings: 4 servings
Author: Mike

Ingredients

Instructions

  • Fire up your Kettle grill with the Vortex loaded with charcoal. Don't start cooking until the coals are all lit and starting to ash over.
  • Rinse the chicken and pat dry.
  • Pour the seasoned flour mixture into a pie pan or shallow bowl.
  • Coat chicken completely in the mixture.
  • Transfer chicken to the grill along the edges, skin-side up.
  • Cover and cook for 40 minutes, turning the lid 90 degrees every 15 minutes.
  • Lightly brush the chicken with a little vegetable oil. Use caution as the grill will be hot.
  • Cover and cook another 5 minutes or until the chicken hits 160 F.
  • Remove and let rest and come to 165 F before serving.