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.
For Low-Salt, Make The Seasoning At Home
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.
Extra-Crunchy
If you want your skin super-duper crunchy, grab your grill brush and brush on a little butter or oil (vegetable oil is fine) right before the chicken is done. About 5 minutes before is good enough. And don’t brush it with a lot of butter or oil. Just get it a bit wet. Then let it finish cooking another 5 minutes. That extra time and the oil (or butter) will give you great crunchy skin perfection!
- ✅ 【SMALL SIZE】 4 methods of cooking…
- ✅ 【STAINLESS STEEL】 Long Lasting Stainless…
What’s The Trick?
Well, there isn’t one. Fried chicken on the Vortex isn’t smoke and mirrors and magic and what-not. I mean it’s really really easy. You can prepare the chicken any way you want. Any traditional (or non-traditional) fried chicken recipe will work just fine. And it really is just as easy as battering up the chicken and putting it on the crazy-hot grill. Then you go away for 45 minutes, though the time might vary depending on how large your chicken cuts are, wind, temperatures, solar activity, etc. You come back to perfectly cooked chicken that you’ll swear was deep-fried in oil.
You’ll also want to make my Vortex Nashville hot chicken and my easy Cajun fried chicken.
Cajun Injected Chicken using the Vortex
Equipment
Ingredients
For the chicken
- 3-4 pounds chicken pieces I used skin-on, bone-in chicken thighs
- ¼ cup Cajun seasoning
For the injection
- ¼ cup lemon juice freshly squeezed
- ¼ cup beer at room temperature
- ¼ 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.
Notes
Nutrition
- ULTIMATE GIFT PACK Medium size BBQ Vortex…
- VORTEX Brand Rub is great for Perfect crispy wings…