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Cajun brick yardbird
Serves 4-6 Starters and mains
Ingredients
- 1 x 2-3kg chicken, spatchcocked
- 2tbsp olive oil
- 3tbsp Cajun seasoning (see recipe, below)
Cajun seasoning
- 2tbsp kosher salt
- 2tbsp cayenne pepper
- 2tbsp paprika
- 2tbsp garlic powder
- 1tbsp freshly ground black pepper
- 1tbsp onion powder
- 1tbsp dried oregano
- 2tsp white pepper
- 1tsp dried thyme
Method
Set up a grill for two-zone cooking and heat to medium.
Place the chicken, skin side down, on a foil-lined tray. Drizzle 1tbsp olive oil over the underside and sprinkle with 1tbsp Cajun seasoning and massage well. Flip the bird over and repeat with the remaining oil and seasoning, making sure you spread the oil into the crevices between the thighs and wings.
Place the chicken, skin side down, on the indirect heat side of the grill, and place a foil- covered brick on top. You may need to use one brick across the chicken breast and another across the thigh area.
Grill for 25-30 minutes, then turn the chicken over. Replace the bricks using the opposite (clean) side of the foil to touch the cooked side. Grill for a further 30 minutes, or until a thermometer inserted into the thickest part of the thigh reads 74C (165F).
Transfer the chicken to a
board, cover loosely with foil
and rest for 7-9 minutes.
Cut into pieces and serve.
Cajun seasoning:
Put all the ingredients in a jar, firmly screw on the lid and shake to combine. The seasoning will keep for months at a time, though the pepper and some other spices may start to lose their freshness and brightness over time.
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