Finger-Lickin' Smoked Chicken
"Kicked up smoked chicken!! That Cajun touch makes all the difference. You just gotta try it!"
photo by PaulaG
- Ready In:
- 2mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 3 chicken, cut in half
- 1 tablespoon cajun seasoning
- 1⁄2 cup butter
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 (12 ounce) can 7-up
directions
- Sprinkle chickens with Cajun seasoning and leave at room temperature for 1 hour.
- Melt butter with Worcestershire, Tabasco, lemon juice and garlic salt; add 7 Up.
- Cook chickens on charcoal grill with mesquite charcoal.
- Turn often and baste with butter/7-Up mixture several times.
- When chicken is done (about 60 minutes), baste one more time - it keeps the chicken moist.
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Reviews
-
Interesting, I posted a photo and then forgot to review the recipe. This is fantastic chicken! I used 2 roasting chickens and cooked these on a propane smoker at 225 degrees. The meat was well flavored and moist. Definitely something I would do again. -
Wow, this is the best smoked chicken I've ever had! I did have to substitute a can of Fresca for the 7-up, but otherwise I followed the recipe exactly. It reminds me of the traditional Texas BBQ process - first a dry rub, than a mop sauce. This recipe must be tried - it's wonderful! It's going right into my Perfection cookbook.
RECIPE SUBMITTED BY
I am of Italian heritage and a native of New Orleans, so exceptional food is in the blood! We New Orleanians are very passionate about our food. Katrina is responsible for us relocating to San Antonio, Texas. We are caring for my elderly parents and needed a new business that did not take us out of the home fulltime. So, we started a catering business! It's going quite well so far.
