Louisiana Cajun BBQ Chicken on the Arteflame Grill

Introduction

Fire up your Arteflame grill and get ready for bold Louisiana flavors! This Cajun BBQ Chicken recipe delivers juicy, caramelized perfection using the reverse searing method. The high-heat center grill grate locks in the juices, while the surrounding flat cooktop ensures even cooking. Say goodbye to dry chicken—this method guarantees mouthwatering results every time. Let’s get grilling!

Ingredients

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup melted butter
• 1 cup barbecue sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and let the fire burn for about 20 minutes until the grill is hot and ready.

Step 2: Prepare the chicken

1. Pat the chicken pieces dry with a paper towel.
2. In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the seasoning mixture evenly over the chicken.
4. Brush melted butter on both sides of the chicken for extra flavor.

Step 3: Sear the chicken

1. Place the chicken skin-side down on the center grill grate at 1,000°F.
2. Sear for about 2-3 minutes per side until beautifully caramelized.

Step 4: Move to the flat cooktop

1. Transfer the seared chicken to the flat cooktop surrounding the center grate.
2. Position the chicken closer to the center for higher heat or towards the outer edge for gentler cooking.
3. Cover loosely with foil to help retain moisture (optional).
4. Cook until the internal temperature reaches 160°F.
5. Remove from the grill and let rest for 5-10 minutes, allowing the temperature to reach 165°F.

Step 5: Make the Cajun BBQ sauce

1. In a small bowl, mix barbecue sauce, Worcestershire sauce, honey, and apple cider vinegar.
2. Brush the sauce over the chicken during the last 5 minutes of cooking.
3. Let the sauce caramelize perfectly over the heat.

Tips

• Always remove the chicken from the grill at 160°F, as it will continue cooking up to 165°F while resting.
• For extra crispy skin, baste with melted butter during searing.
• Use different heat zones on the Arteflame griddle for optimal cooking control.
• Let the fire fully develop before cooking to ensure even heat.

Variations

1. Spicy Cajun Kick: Add 1 tsp cayenne pepper to the seasoning blend for extra heat.
2. Honey Garlic Cajun: Mix 2 tbsp honey and 1 tsp minced garlic into the BBQ sauce.
3. Smoky Bourbon BBQ: Add 1 tbsp bourbon to the BBQ sauce for a deep, rich flavor.
4. Herb-Infused Cajun: Include 1 tsp dried thyme and oregano in the seasoning mix.
5. Tangy Mustard Cajun: Mix 2 tbsp Dijon mustard into the BBQ sauce for a tangy twist.

Best Pairings

• Grilled corn on the cob with butter
• Crispy grilled potatoes
• Garlic butter Texas toast
• Bacon-wrapped jalapeño poppers
• Refreshing coleslaw

Conclusion

With the Arteflame grill, achieving that Louisiana Cajun BBQ perfection is easier than ever. The reverse searing method ensures maximum juiciness, while the bold Cajun BBQ sauce brings irresistible flavor. Whether you’re cooking for family or friends, this dish is sure to impress. Enjoy your grilling adventure!