How to Cook Grilled Chicken

We had a request for a How to Cook Grilled Chicken recipe and How-To video.  The viewer specifically asked about grilling chicken quarters which is the thigh and leg still attached.  We had never really tried thighs and legs and only ever opted for chicken breasts.

Grilled Chicken Recipe. So equipped with our new idea, we set out to try a whole chicken to grill.

Our local meat and seafood market, Maxwell’s Market, features fresh local free range chickens.

The butcher recommended to cut the bird into 10 pieces instead of the usual 8: 2 legs, 2 breasts, 2 thighs and 2 wings.

The extra cut basically cuts the large breast in half.  And you know what – it worked out great.  We had 2 extra pieces of white meat.

Cutting the breast in half also made for a perfectly sized meat portion.

How to Cook Grilled Chicken Ingredients

Whole chicken cut-up into 8 or 10 pieces
Garlic powder
Tony’s Creole Seasoning
Sea salt (regular table salt is OK)
A flavorful bar-be-cue sauce

Grill
Charcoal
Hickory or Mesquite Chips
Grilling brush or mop
Grilling Tongs

How  to Cook Grilled Chicken Cooking Directions

Begin by preparing your grill and starting the charcoal.

For a full video on how to start a charcoal grill, please see our video called How to Grilling Tips.

Meanwhile, rinse the chicken pieces with water and drain on paper towels or in a colander.

Keep the skin on to provide juicy chicken instead of dried out burnt chicken meat.

Place on a platter or large baking sheet.

Season with garlic powder, sea salt and Tony’s Creole Seasoning.  Sprinkle on both sides.

Place on the grill opposite the charcoal – off the direct heat.

Grill for 25 minutes, then pat on a generous portion of BBQ sauce.

Continue grilling for another 20-30 minutes.

Chicken’s internal temperature should reach a minimum of 160 degrees in the thickest part of the meat. 

Remove from grill onto a serving platter.  Allow to sit for 5 minutes or so to soak in the great flavor.

Serving Suggestions for Grilled Chicken

Grilled chicken goes great with our Cajun Potato Salad!

How to Make Homemade French Fries

How to Make Homemade French Fries with Beryl Stokes. Homemade French Fries are a staple accompaniment to PoBoys, Steaks, Fried Seafood dishes.

French fries may not have started out as a Cajun recipe, but they sure are a standard basic menu item in just about all Cajun restaurants (and homes!)

How to Make Homemade French Fries: Ingredients

Idaho or white potatoes (1 potato per person)

Sea Salt or Tony’s Creole Seasoning

Canola or vegetable oil

The Potatoes: 

Thoroughly scrub the potatoes and leave skin on or peel the potatoes.

Cut a piece off one end of the potato so that it will sit flatly on a cutting board.

With a sharp paring knife, cut potato into 1/4 inch to 1/2 inch slices.

Then, lay flat on the cutting board and cut into strips.

Cut evenly as possible for even cooking time.

Place in a bowl of cold water.  Drain.

Place back in a bowl in the freezer for about 30 minutes.

The Oil: 

Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil.

Always be careful to leave 2-4 inches from the top to leave room for the oil to bubble up.

Optimal temperature is 350 to 375 degrees.

An electric fryer either has an automatic temperature setting or a button to help you.

If you are using a regular pot and do not have a thermometer, drop a small amount of a potato into the oil.

If it bubbles up quickly, the oil is ready.

Deep Frying French Fries: 

Once the oil is properly heated, carefully drop potatoes into the oil.

Be careful not to overcrowd the pan.  Potatoes should freely move around.

Potatoes should be golden brown and probably will be floating to the top of the oil.

Remove with a slotted spoon and drain excess oil on layers of paper towels.

Serving Suggestions:

Serve with Sea salt or Tony’s Creole Seasoning sprinkled on top.

Or for a bit if indulgence, top with finely shredded cheddar cheese.

Note: Oil and water DO NOT MIX!! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.

Sometimes you just want to drop some french fries in the oil can cook them up in a hurry… The BEST frozen french fries we’ve ever tasted are the Whole Foods store brand 365 Crinkle Cut French Fries. They are awesome!

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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