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.
Servings 8 servings
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 lemon juice freshly squeezed
- 1/4 cup beer at room temperature
- 1/4 cup unsalted butter melted
- 2 tablespoons Cajun seasoning
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.
Store-bought Cajun seasoning can be quite salty. For a less salty version make your own and reduce the amount of salt.
Calories: 319kcal | Carbohydrates: 4g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 86mg | Potassium: 347mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2864IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg