Paul Prudhomme, K-Paul's. Paul Prudhomme and his restaurant K-Paul's are the driving force behind the national popularity of Cajun food, and have been for almost 30 years. This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor. If you don't have a grill, you can broil the marinated chicken pieces until a nice brown crust forms, then bake at 300º until cooked through.
Prep: 15 minutes; Chill: 6 hours; Grill: Breast 40 minutes, leg 35 minutes, thigh 42 minutes; Stand: 10 minutes.
5 tablespoons Cajun meat seasoning blend (for testing purposes, we used Chef Paul's Meat Magic Seasoning)
Combine first 11 ingredients in a large bowl. Remove 1/4 cup mixture, and set aside. Add soy sauce to remaining seasoning, and stir well to form a paste. Place chicken pieces and bay leaves in a large bowl, and rub chicken evenly with paste. Cover tightly with plastic wrap, and chill 6 to 8 hours.
Remove chicken from refrigerator about 1 1/2 hours before grilling so it reaches room temperature. Melt butter, and stir in reserved 1/4 cup seasoning mixture. Set aside.
Prepare a hot fire (400º to 450º) by piling charcoal on one side of grill, leaving other side empty. If using gas grill, light only one side. Place chicken pieces over cooler side, and grill, covered with grill lid, 25 minutes for breasts and 30 minutes for thighs and legs.
Transfer chicken to hot side, and grill, turning several times and basting with reserved butter mixture, until internal temperature reaches 175º, about 7 1/2 minutes per side for breasts, 3 1/2 minutes per side for thighs, and 2 1/2 minutes per side for legs. Remove from grill, and let stand 10 minutes before serving.
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This is excellent and easy. It might not be the "best ever" for a die-hard grill fanatic, but it should be tried. Ive made this several times and here are some suggestions: 1) You can do without the lemon and lime peel; they're a lot of work and don't really add much, if anything; 2) When you follow their instructions for combining the ingredients for the seasoning paste, it balls up when you add the soy sauce. It's much easier to rub the soy sauce on the chicken first, then sprinkle the dry ingredients onto the chicken. You won't be able to scrape the seasoning paste off the chicken, but that's fine because you'll have enough of the dry ingredients left over to later add the butter and make the basting paste. 3) There's a difference between Cajun Seasoning (Prudhomme's, Chacherie's, Zaterain's, etc.) and P. Prudhomme's Meat Magic seasoning. You should try it both ways -- with Meat Magic and with Cajun sesoning.
With a title like this, there is a lot to live up to, and it did! This was very flavorful, moist and easy to make. I was afraid all the spices would just overwhelm the dish, but they didn't at all, nor was it too hot. Grilling put a nice crust on the meat as well. We seldom eat chicken with skin, but this was worth it! It was a great centerpiece to our Mardi Gras feast.
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