Ingredients
Equipment
Method
Prep & Rub
- Pat the chicken completely dry with paper towels.
- In a small bowl, combine the Cajun seasoning with the avocado oil to create a thick mud rub. You can also use olive oil or any neutral cooking oil.
- Coat the entire chicken with the Cajun mud rub, making sure to cover every side evenly.
- Use butcher's twine to tie the legs together and tuck the wings in tight. Secure the chicken onto the rotisserie spit.
Cook & Baste
- Preheat your grill for rotisserie cooking at 350°F. Place the chicken on the rotisserie and cook until the thickest part of the breast reaches an internal temperature of 165°F, about 1½ to 2 hours depending on the size of the chicken.
- While the chicken is cooking, prepare the Cajun butter by combining the melted butter, minced garlic, Cajun seasoning, parsley, and lemon juice.
- About 10 minutes before the chicken is finished cooking, brush the Cajun butter all over the chicken, allowing it to melt into the crispy skin as it finishes cooking.
- Remove the chicken from the rotisserie and let it rest for 10 to 15 minutes before carving.
- Serve with your favorite sides and drizzle any remaining Cajun butter over the sliced chicken for even more flavor.
Notes
Make a Mud Rub: Mixing the Cajun seasoning with oil into a paste helps it cling to every side of the chicken and season the skin as it roasts.
Truss for Even Cooking: Tie the legs together and tuck the wings in so the chicken spins evenly and browns uniformly on the rotisserie.
Baste at the End: Brush the Cajun butter on in the last 10 minutes so it melts into the crispy skin without softening it, then drizzle the rest over the carved meat.
Rest Before Carving: Let the chicken rest 10 to 15 minutes so the juices settle back into the meat and every slice stays moist.