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CAJUN CHICKS
  • 4 whole roasting chickens (4 to 5 pounds each)
    Chicken marinade:
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Zatarains Concentrated Shrimp and Crab Boil
  • 1/4 cup apple cider
  • 3/4 cup honey
  • 1 12 ounce bottle Beer
  • 1 tablespoon kosher salt
  • 1 tablespoon ground allspice
  • 2 teaspoons garlic powder
  • 1/2 cup Creole seasoning
  • 1/4 teaspoon cayenne
  • 1 Pinch ground cloves
    For the seasoning mix:
  • 1 cup kosher salt
  • 1 tablespoon cayenne
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon dried thyme
    1. To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes.

    2. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times.

    3. Next, combine the seasoning ingredients and rub the mixture evenly over each chicken. Place them in large plastic bags, seal and refrigerate for 24 hours. Remove from the refrigerator and place on a spit. Place the spit over the fire. Slow cook the chickens over the fire for about 4 hours or until the chickens are golden brown and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees on an instant read thermometer. Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10 Yield: 16 to 20 servings

     
     

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