Cajun grilled chicken remoulade provides just the right amount of beloved south Louisiana flavor and melt-in-your-mouth texture that’s perfect for patio-sharing with your besties, y’all. An all-night-long marinade ensures that zesty flavor and optimal tenderness are experienced from the skin straight down to the bone. Then, grilled right on cast iron grates creates the perfect, slightly charred presentation. Repeated bastes at the very end of grilling time allow each drop of the easy homemade remoulade to coat each ‘I just need one more bite’ yum-delicious piece. Yep and yay…
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Spring Has Sprung on a Yum-Delicious Note With My New Cajun Grilled Chicken Remoulade, Y’all
The calendar states that the start of spring falls on a certain day each year. However, Mark has his own saying. He boldly proclaims that spring doesn’t truly arrive until the leaves begin to appear on the pecan trees here in south Louisiana. He’s pretty adamant about this statement. And, he’s happy to back it up with proof when pressed. Yep.
Well, for the first time in our marriage history, the leaves on our pecan tree started to materialize last week, right in sync with the yearly calendar prediction. For us, spring means Mark is going to get outside and get our (I mean his) garden beds ready for planting. Yay!!
For me, spring means spring food. So, soon I’ll be cooking all the fresh basil, tomatoes, peppers and anything else Mark feels like growing this year in my kitchen, y’all. Screaming happy yay!!
To celebrate the warm, gorgeous weather we’re now having, Mark and I spent almost all of our time outside last weekend. He was cutting grass, weed eating and planning his early-year planting strategy.
Well, true to form, I was eyeing the charcoal grill we bought last year. And thinking about my favorite main dish to think about — which is of course chicken. I was also thinking about sauce, but not just any sauce. Remoulade sauce, one of the French sauces that has over time become a staple south Louisiana sassified meal time necessity.
It had been a minute since we’d had my homemade remoulade sauce. So, I felt that now was the time to combine my over-the-top love of chicken with my equally obsessive need to eat Cajun-inspired foods for at least half of my eating life. Yep.
It was then and there under our breezy, shady back patio that the thought of creating my brand new gluten free Cajun grilled chicken remoulade came to my mind, y’all. So, I went straight inside and I (had Mark) cut a fresh whole chicken into four pieces so I could begin my recipe development process.
How to Make Cajun Grilled Chicken Remoulade for Your Next Patio Party
To begin the gluten free Cajun grilled chicken remoulade, make the quick marinade. Submerge the chicken pieces into the marinade, skin side down. Then, tuck away covered in a sturdy glass or plastic rectangular container in the fridge for at least 3 hours, but preferably overnight.
Next, make my easy homemade remoulade sauce. If you like it saucy like I do, you might want to make a double portion like I did. Use half of the sauce to baste the chicken, and the other half to serve on the side as a dipping sauce.
Now, get your coals ready to burn at about 350 degrees Fahrenheit. Then, place the chicken pieces directly onto the grates. Grill, turning the pieces over occasionally, for about 40 minutes. Then, baste the chicken pieces with the remoulade sauce about every 5 minutes. Cook until a digital thermometer inserted into each piece reads 165 degrees Fahrenheit.
And that’s it, y’all!! Ten minutes later, and you’ll bite into the kind of backyard cooking flavor and texture Heaven that keeps us all coming back to our grills for more, more, more. The Creole mustard-infused marinade lends a distinctive zeal to the meat that you can pull right off of the bone with your fingers. And the remoulade sauce!! Ohhhh this sauce!! The only way I can really describe it is to tell you that it’s kind of tart, kind of spicy and all-the-way creamy yum-deliciousness. Usually eaten with some type of seafood, this chicken pairing elevates the remoulade sauce to an even more south Louisiana special level. Yep.
Once you do taste this Cajun grilled chicken remoulade, I think you’ll fall straight in love with its sophisticated simplicity. Just a few hands-on minutes yield a whole chicken’s worth of flavor and texture dimensions that really stand out when grilled. But, you can also bake this bird for indoor deliciousness with even less hands on time, y’all!! Oh, the year-round possibilities…
Share this gluten free Cajun grilled chicken remoulade with those whose presence injects a deep, jazzy vibe into your dinnertime experience. And see y’all on the yum side…
Cajun Grilled Chicken Remoulade
- 1 5-pound whole chicken, cut into 4 pieces
For the Cajun Grilled Chicken Marinade
For the Remoulade Sauce Recipe
- 1 doubled Remoulade Sauce Recipe
- Make the marinade by pouring the chicken broth, minced garlic, lemon juice, Creole mustard and hot sauce into a rectangular plastic container with a fitted lid. Stir until well-combined.
- Submerge the chicken in the marinade. Marinate for at least 3 hours, but preferably overnight.
- Make a double portion of the Remoulade sauce. Reserve half of the sauce in a covered dish for serving alongside the finished Cajun grilled chicken.
- Preheat your gas grill or prepare your charcoals for grilling over medium heat, at about 350 degrees F.
- Carefully remove the chicken pieces from the marinade, and shake gently to release any excess marinade. Discard the marinade.
- Grill the chicken pieces for about 40 minutes. Then, baste them about 5 minutes or so until they are ready, when a digital thermometer inserted into each piece reads 165 degrees F.
- Alternately, bake the chicken for 40 minutes at 375 degrees F. Then, baste for the remaining 20 to 30 minutes of roasting time.