This Cajun Skillet Chicken cooks fast after you butterfly a whole chicken. It is easy to prepare plus, extremely juicy and flavorful. This post will teach you each step to a fabulous meal.
My love for Cajun food is a big part of my childhood. Growing up in Mobile, Alabama, we ate a lot of Cajun food from boiled shrimp, crawfish, to Gumbo. A few years back we lived on the North Shore of New Orleans. I was older and thrilled about being back in the deep South, Cajun territory. As a result, my love for cooking and creating Creole/Cajun food exploded. Even though I now live in Arkansas, Cajun food is still a big part of who I am. I incorporate the flavors into my meals as much as I can which is why I decided to inject a whole chicken and add some Cajun seasonings. To speed up the baking time, I opened up the entire chicken and cooked it flat in a cast-iron skillet.
If you have time to roast a whole chicken, go for it. Consequently, it will take twice as long as butterflying the chicken before baking it.
Butterflying Whole Chicken
Butterflying any meat will give you a thinner piece of meat which will allow a smaller amount of cooking time. Here is a recipe for Pizza Chicken Breast where I butterflied the chicken breast. You cut the meat the same thickness. Therefore, it will cook evenly. As a result, you will not have to worry about over or under cooking part of the chicken. You can butterfly a whole chicken by removing the backbone and opening the chicken flat in the skillet.
First Step: Remove Backbone From The Chicken
Place the chicken breast-side-down on a cutting board using kitchen shears. Start with the cavity opening and cut down each side of the backbone. Discard the backbone you just removed.
Second Step: Open Up The Chicken
Grab the chicken in two hands on each side where you removed the backbone. Open the chicken up like a book.
Third Step: Crack the Chicken In Cast Iron Skillet
Use a large 10 inch cast iron skill or another heavy skillet that can go into the oven. Place the chicken, cavity side down in the skillet. The breast side or skin side should be facing up. Here comes the fun part. Use the palm of your hands, press down against the breast until you hear a CRACK. As a result, the chicken should then lie flat in the skillet.
Forth Step: Cajun Injection
Inject the chicken with the full amount of the Cajun Injector. To clarify, even if you cannot inject
Fifth Step: Dry The Chicken
Use paper towels and dry the chicken before adding the seasonings. Rub a two tablespoons of Olive Oil all over the skin.
Six Step: Season The Whole Chicken
Next, cover the skin of the chicken generously with Cajun seasoning. The butter injector is not spicy. The Cajun seasoning will add more flavor. If you are not a Cajun fan, use a combination of salt, pepper, garlic, or garlic, thyme, lemon, and rosemary which also works well with the butter flavor injector and the chicken.
Seventh Step: Weight The Whole Chicken
Rub another cast iron skillet with vegetable oil and place it on top of the chicken. If you do not have another heavy ovenproof skillet, cover a couple of bricks with aluminum foil and use them to add weight the chicken. Be sure to oil the bottom of them.
Eight Step: Bake Cajun Skillet Chicken
Bake the chicken for 45 minutes or until the chicken reaches 165 degrees F.
Lastly, Let The Chicken Rest
After removing the chicken from the oven, take
Things You Will Need
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Products You Will Need
- Professional Shears
- Cutting Board
- Olive Oil
- Creole Butter Injector
- Cajun Seasoning
- Cast Iron Skillet 10 inch
CAJUN SKILLET CHICKEN
- Wash and dry the chicken well. Inject the chicken with the full amount of Cajun Injector. Season the chicken with Cajun seasoningPlace an oven-safe meat thermometer in the chicken.Bake Chicken at 425 for 30 minutesAdd the green beans and potatoes around the bottom of the chicken.Plus, add a cup of chicken broth. Reduce the heat to 375 degrees and bake for 45 minutes.Continue baking until the chicken temperature reaches 170 degrees. Use a meat thermometer.