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.
For the chicken
I used skin-on, bone-in chicken thighs
For the injection
freshly squeezed lemon juice
at room temperature
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.