Cajun Grilled Chicken Remoulade
An easy homemade south Louisiana sauce puts a zesty, impressive spin on this yum-delicious Cajun Grilled Chicken Remoulade.
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Servings: 46
Ingredients
- 1 5-pound whole chicken, cut into 4 pieces
For the Cajun Grilled Chicken Marinade
- 1 32-ounce carton gluten free chicken broth
- 1 tablespoon minced garlic
- 1 teaspoon lemon juice
- 1 tablespoon Zatarain's Creole mustard
- 1 teaspoon Louisiana hot sauce
For the Remoulade Sauce Recipe
- 1 doubled Remoulade Sauce Recipe
Instructions
- 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.
Notes
You can also use bone-in chicken breasts or thighs to make this recipe.
Click here to see how I transformed the leftovers into this amazing salad.
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