Cajun Honey Barbecued Chicken
I love the use of a whole bird, wasting nothing. This recipe is a nod to the recipes of Louisiana, as “Cajun” is derived from “Acadian,” referring to the French Acadians expelled from Nova Scotia in 1755. This is an important part of our heritage in Nova Scotia, and I have always been amazed at the widespread cultural influences around North America that have resulted from such a horrible period. Although one does not typically think of spicy Cajun dishes as being Nova Scotian, I certainly feel there is a connection and one that should be shared and celebrated. Should you not have a barbecue for this recipe, you can simply roast the chicken in a 400F (220C) oven for 40 to 50 minutes.
In a bowl, stir together paprika, garlic powder, onion powder, cumin, sugar, thyme, oregano, cayenne pepper, pepper, hot pepper flakes, and salt; set aside.
On cutting board, place chicken, breast down and backbone-facing you. With kitchen shears, cut along each side of backbone; remove and discard. Turn chicken over, pull open, then push down to flatten, skin side up. Cut five or six 1⁄4-inch (5 mm) slits into tops of leg and thigh sections. Rub reserved paprika mixture all over. (For best flavour, transfer to the shallow pan, cover, refrigerate and let marinate for 12 hours.) Transfer, skin side down, to one end of rack over hot coals with no visible flames. Push all coals under the chicken. Carefully monitoring, sear until golden brown; with tongs, turn chicken and sear bone side for 5 to 6 minutes. Transfer chicken to other ends of the rack to cook with indirect heat. Close lid and roast, checking every few minutes and turning chicken once or twice until cooked for about 40 minutes.
In a small saucepan, stir together honey, butter and lemon zest and juice; bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat, then stir in cilantro. Brush half the honey mixture all over chicken; close lid and grill for 10 minutes. Brush remaining glaze over top; let stand for about 15 minutes. Transfer chicken to the large cutting board. Slice breast meat or cut chunks through breasts and ribs, then separate legs and thighs. Garnish with cilantro leaves; drizzle, if desired, with lemon juice.
Ingredients
Directions
In a bowl, stir together paprika, garlic powder, onion powder, cumin, sugar, thyme, oregano, cayenne pepper, pepper, hot pepper flakes, and salt; set aside.
On cutting board, place chicken, breast down and backbone-facing you. With kitchen shears, cut along each side of backbone; remove and discard. Turn chicken over, pull open, then push down to flatten, skin side up. Cut five or six 1⁄4-inch (5 mm) slits into tops of leg and thigh sections. Rub reserved paprika mixture all over. (For best flavour, transfer to the shallow pan, cover, refrigerate and let marinate for 12 hours.) Transfer, skin side down, to one end of rack over hot coals with no visible flames. Push all coals under the chicken. Carefully monitoring, sear until golden brown; with tongs, turn chicken and sear bone side for 5 to 6 minutes. Transfer chicken to other ends of the rack to cook with indirect heat. Close lid and roast, checking every few minutes and turning chicken once or twice until cooked for about 40 minutes.
In a small saucepan, stir together honey, butter and lemon zest and juice; bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat, then stir in cilantro. Brush half the honey mixture all over chicken; close lid and grill for 10 minutes. Brush remaining glaze over top; let stand for about 15 minutes. Transfer chicken to the large cutting board. Slice breast meat or cut chunks through breasts and ribs, then separate legs and thighs. Garnish with cilantro leaves; drizzle, if desired, with lemon juice.
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