BBQ Cajun Grilled (Half) Chicken

It’s crazy that we’re 8 posts in and haven’t showcased a grilling recipe. Jon loves is obsessed with grilling. Whether it is 100 degrees or 20 degrees, you can always count on him being outside cooking something up. This particular chicken that he cooked has got to be one of my favorites. It is so flavorful and moist, and the leftovers are perfect for a soup or pot pie.

Begin by cleaning one whole chicken, discarding the innards and cutting it in half (or just purchase a half chick at the grocery store).

Grilled half chicken

Liberally season with our favorite Cajun Rub – don’t be afraid of over seasoning here.

Grilled half chicken

Place on a preheated grill on indirect flame. Cook for 2 hours, checking and rotating periodically.

In the meantime, prepare the barbeque sauce. This particular sauce is pretty sweet, which works well with the spiciness of the Cajun Rub. In a small pan over medium heat combine the following: ketchup, beer, minced garlic, ground mustard, Worcestershire sauce, honey, brown sugar, chili powder, cayenne pepper, black pepper, garlic salt and celery seed. Bring to a boil and reduce heat. Simmer for about 15 minutes. One the sauce has thickened, marinate the chicken while it is still on the grill. Continue marinating every 15 minutes for the last 45 minutes of grilling. Insert a meat thermometer to ensure the chicken has reach 165 degrees before removing from the grill. Let the chicken sit 10 minutes before serving.

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BBQ Cajun Grilled (Half) Chicken

Ingredients

  • 1 whole chicken, cut in half
  • Cajun Rub
  • For the barbeque sauce (I normally don’t measure, so these are pure estimates. Adjust the amounts to your preference)
    • 1 1/2 cups ketchup
    • 3/4 cup brown sugar
    • 2 TBSP minced garlic
    • 3/4 cup light beer
    • 1/2 TBSP ground mustard
    • 1 tsp Worcestershire sauce
    • 1 TBSP honey
    • 1 tsp cayenne pepper
    • 1 tsp black pepper
    • 1/2 tsp chili powder
    • 1/2 tsp garlic salt
    • 1/2 tsp celery seed

Directions

  1. Preheat grill. Clean chicken, removing innards, and cut in half. Liberally season with Cajun Rub. Place on grill, in indirect flame, for two hours. Check and rotate periodically.
  2. In the meantime, prepare the barbeque sauce by combining the ketchup, brown sugar, minced garlic, beer, ground mustard, Worcestershire sauce, honey, cayenne pepper, black pepper, chili powder, garlic salt, and celery seed in a small pan over medium heat. Let simmer for about 15 minutes, until the sauce thickens.
  3. Marinate the chicken for and additional 45 minutes, applying sauce every 15 minutes. Insert a thermometer to test that the chicken is at 165 degrees before removing from grill. Let stand for 10 minutes before serving.

Rick’s Chicken and Rice Casserole

This recipe was given to me by Jon’s mom because it was one of his favorites growing up. It’s a pretty rich meal, but it’s SO delicious (and easy to make)!

All you need for ingredients is one can each of cream of celery, cream of chicken, cream of mushroom, and evaporated milk, long grain rice, butter, chicken, and a mixture of spices. We did a combination of chicken thighs and breasts, but you can do either-or (and you can definitely put in a lot more chicken than we did, since we’re just cooking for two).

Chicken & Rice Casserole

Assembly is as easy as it gets. Grease a 9×17 pan. Mix together the soups and milk directly in the pan and stir in the rice until it’s well blended. Place the chicken directly on top of the rice mixture. Generously season the chicken with the following spice mixture: paprika, garlic powder, poultry seasoning, salt & pepper. This mixture has the perfect amount of spice to it.

Chicken & Rice Casserole

Cut up small pieces of butter and place directly onto the chicken.

Chicken & Rice Casserole

Bake at 350 degrees for 1 1/2 hours. Let cool 5 minutes before serving.

Chicken & Rice Casserole

Rick’s Chicken and Rice Casserole (recipe courtesy of Stacey Holaday)

Ingredients

  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can evaporated milk
  • 1 1/2 cups long grain rice
  • Paprika
  • Poultry seasoning
  • Garlic powder
  • Salt
  • Pepper
  • 1/4 stick of butter
  • 1 whole chicken, cut into pieces

Directions

  1. Preheat oven to 350 degrees
  2. Grease a 9x17in pan and mix the soup and milk together. Add the rice and mix until well blended.
  3. Place the chicken directly on top of the rice mixture. Generously season the chicken with the following mixture: paprika, poultry seasoning, garlic powder, salt and pepper.
  4. Bake, uncovered, for 1 1/2 hours. Let cool 5 minutes before serving.