K-Paul's Best Darned Grilled Chicken Ever

K-Paul’s Best Darned Grilled Chicken Ever

Paul Prudhomme, K-Paul’s. Paul Prudhomme and his restaurant K-Paul’s are the driving force behind the national popularity of Cajun food, and have been for almost 30 years. This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor. If you don’t have a grill, you can broil the marinated chicken pieces until a nice brown crust forms, then bake at 300 until cooked through.

Prep: 15 minutes; Chill: 6 hours; Grill: Breast 40 minutes, leg 35 minutes, thigh 42 minutes; Stand: 10 minutes.

5 tablespoons Cajun meat seasoning blend (for testing purposes, we used Chef Paul’s Meat Magic Seasoning)
1 1/4 teaspoons ground cardamom
1 tablespoon plus 1 teaspoon onion powder
1 tablespoon plus 3/4 teaspoon ground ginger
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground savory
3/4 teaspoon ground allspice
3/4 teaspoon ground dried guajillo or pasilla chile pepper (1/2 pepper)
1 tablespoon plus 1 1/2 teaspoons soy sauce
1 (3- to 4-pound) chicken, cut into 8 pieces
4 bay leaves
1/4 cup unsalted butter

  1. Combine first 11 ingredients in a large bowl. Remove 1/4 cup mixture, and
    set aside. Add soy sauce to remaining seasoning, and stir well to form a
    paste. Place chicken pieces and bay leaves in a large bowl, and rub chicken
    evenly with paste. Cover tightly with plastic wrap, and chill 6 to 8 hours.

  2. Remove chicken from refrigerator about 1 1/2 hours before grilling so it
    reaches room temperature. Melt butter, and stir in reserved 1/4 cup
    seasoning mixture. Set aside.

  3. Prepare a hot fire (400 to 450) by piling charcoal on one side of grill,
    leaving other side empty. If using gas grill, light only one side. Place
    chicken pieces over cooler side, and grill, covered with grill lid, 25
    minutes for breasts and 30 minutes for thighs and legs.

  4. Transfer chicken to hot side, and grill, turning several times and
    basting with reserved butter mixture, until internal temperature reaches
    175, about 7 1/2 minutes per side for breasts, 3 1/2 minutes per side for
    thighs, and 2 1/2 minutes per side for legs. Remove from grill, and let
    stand 10 minutes before serving.

Yield Makes 4 servings

Chef: Paul Prudhomme K-Paul’s