What temperature should Cajun chicken reach inside?

Cook the chicken until it is over 74°C (165°F) in the thickest part, checked with a meat thermometer. Then rest it for 10 minutes before cutting it into pieces and frying them in the hot spiced butter.

How do I control the heat in Charlie for this chicken?

Start at 200°C (390°F) with half a football of lumpwood charcoal and hang the chicken on meat hooks. After 30 minutes, open up the air vents to raise Charlie to 230°C (445°F) for the rest of the cook.

How do I get crispy chicken fat potatoes?

Parboil the baby potatoes, crush them slightly and toss in oil and blackened seasoning. Roast them under the hanging chicken, pour over the juices from the catch pan, and cook for 20 to 25 minutes, longer if they need it.

Can I make the lemon aioli ahead of time?

Yes. Making the lemon aioli ahead and keeping it in the fridge gives the flavours time to develop. It is made with a raw egg, so keep it chilled until you serve it.

Outdoor Cooking & Charcoal Oven Recipes / American

Cooked in the Charlie Charcoal Oven

Blackened Cajun Chicken with Chicken Fat Potatoes and Lemon Aioli

Name: Blackened Cajun Chicken with Chicken Fat Potatoes and Lemon Aioli
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 to 6
Cuisine: American
Ingredients: 1 large free-range chicken (1.6 to 1.8kg); 250g clarified butter, Reserve 30g for finishing; use 220g during cooking; 50ml neutral-flavour oil, Use 30ml for the potatoes and 20ml for the chicken; separate from the aioli oil; 100g blackened Cajun seasoning; 2kg baby potatoes, par-boiled; 15g Flat leaf parsley, leaves picked; 2 lemons, sliced into quarters; 1 large free-range egg; 200ml neutral-flavoured oil; 2 cloves of garlic, blanched and minced; Zest of 1 lemon; Juice of half a lemon; 1/2 tsp fine salt; 1 tsp whole-grain mustard

Cajun-spiced chicken with a dark crust, crisp chicken-fat potatoes and lemon aioli. Richness, spice and a sharp finish make this a full plate with plenty going on. Charlie roasts the chicken and potatoes; the cool aioli is waiting alongside.

Sam Evans and Shauna GuinnChefs, Hangfire BBQ

Roast

Prep10 minutes

Cook1 hour 30 minutes

Serves4 to 6

DifficultyMedium

Oven temperature200 to 230°C (390 to 445°F)

RackMeat hooks for hanging, baking tray for potatoes

CharcoalHalf a football of good quality lumpwood charcoal

Method

Setting up Charlie

Load half a football of lumpwood charcoal into your Charlie Oven and light it
Allow the oven to reach 200°C (390°F) with the air vents partially open
Attach meat hooks to the hanging rail inside the oven and have a catch pan and baking tray ready

Preheat your Charlie Oven to 200°C (390°F).
Parboil the baby potatoes and crush them slightly with the bottom of a cup. Toss in 30ml of the cooking oil allowance and 1 tablespoon of blackened seasoning, place on a baking tray, and set aside.
To spatchcock the chicken, remove the spine and, with your palms, flatten the chicken. Lightly brush with the remaining oil and coat heavily with 2/3rds of your blackened seasoning.
Using meat hooks, hang the chicken by the legs and cook for 30 minutes, ensuring there’s a catch pan underneath to catch the juices. Adjust the temperature of the Charlie to 230°C (445°F) by opening up the air-vents.
Place the potatoes underneath the chicken after this time, pouring the juices from the catch pan over and mixing well. Cook for a further 20 to 25 minutes. Check if the potatoes are crispy; if not, continue cooking while your chicken rests.
Remove the chicken from the oven (ensuring the internal temperature is over 74°C (165°F)) and let it rest for 10 minutes.
In a cast iron pan, add the clarified butter and cook until very hot in the Charlie Oven. Add the rest of the blackened cajun spice to the hot butter.
Cut the chicken into pieces (thighs, drums, wings, and breast) and add to the hot and sizzling butter for 3 to 4 minutes. Remove and place on a wire rack.
Remove the potatoes and place them around the edges of your serving platter. Place the spicy, buttery chicken pieces in the centre. Garnish with the reserved 30g butter, 15g picked flat-leaf parsley, lemon wedges, and a pot of lemon aioli on the side.

Tips

Use a meat thermometer to ensure the chicken reaches an internal temperature of 74°C (165°F) before serving
The blackened seasoning creates a lot of smoke, which the Charlie Oven handles well with its enclosed design
Make the lemon aioli ahead of time and refrigerate for the flavours to develop
Crushing the par-boiled potatoes before roasting gives them extra crispy edges
Save the chicken fat drippings from the catch pan, as they add deep flavour to the potatoes

More recipes

The cook

Sam Evans and Shauna Guinn

Chefs, Hangfire BBQ

Sam Evans and Shauna Guinn are the pitmasters behind Hangfire BBQ, among the UK's most decorated, and co-authors of the bestselling cookbook Hang Fire: Adventures in American BBQ. Sam led Charlie Oven's New Orleans Masterclass.

More recipes by Sam Evans and Shauna Guinn

Frequently asked questions

What temperature should Cajun chicken reach inside?

Cook the chicken until it is over 74°C (165°F) in the thickest part, checked with a meat thermometer. Then rest it for 10 minutes before cutting it into pieces and frying them in the hot spiced butter.
How do I control the heat in Charlie for this chicken?

Start at 200°C (390°F) with half a football of lumpwood charcoal and hang the chicken on meat hooks. After 30 minutes, open up the air vents to raise Charlie to 230°C (445°F) for the rest of the cook.
How do I get crispy chicken fat potatoes?

Parboil the baby potatoes, crush them slightly and toss in oil and blackened seasoning. Roast them under the hanging chicken, pour over the juices from the catch pan, and cook for 20 to 25 minutes, longer if they need it.
Can I make the lemon aioli ahead of time?

Yes. Making the lemon aioli ahead and keeping it in the fridge gives the flavours time to develop. It is made with a raw egg, so keep it chilled until you serve it.