Smoked Bomba Cajun Chicken

“This super simple recipe packs a punch with flavours that linger all day long. The velvety, creamy mayo pairs beautifully with the bold, spicy Italian Bomba crushed chilis and a splash of zesty lime. Whether you choose a bone-in chicken or opt for a spatchcocked chicken, you’re guaranteed a juicy, mouthwatering delight!”

—
Recipe from https://www.instagram.com/lastrequestbbq/
https://www.youtube.com/@LastRequestBarbeque/videosh

Learn more about the YS640S Pellet Grill here:

Pellet

INGREDIENTS

  • 1 cup Kewpie Mayo
  • ½ cup Trader Joe’s Italian Bomba Hot Pepper Sauce
  • 2 tablespoons Bearded Butcher’s Cajun Seasoning (or any other quality Cajun Seasoning that is not too salt forward)
  • Zest and Juice of 2 Limes
  • 4 bone-in Chicken Breasts

INSTRUCTIONS

  1. Fire up YS640S Pellet Grill to 425°F degrees.
  2. In a large bowl, combine mayo, hot pepper sauce, Cajun seasoning, lime zest, and lime juice. Set aside 2 Tbsp or more for serving.
  3. Score chicken breasts and place them into prepared marinade. Mix until well combined. Cover and place in fridge for a minimum of 2 hours or up to 4.
  4. Place chicken in the smoker on the top rack for 45 minutes.
  5. Fire up BBQ to maximum. Remove chicken from smoker, turn off the heat to two grates (this will help prevent flare-ups) and grill for eight minutes to crisp up the skin. You can also grill the chicken directly over the Yoder’s fire-pit with open fire for 5-7 minutes.  
  6. Remove from grill and serve with a healthy side of reserved marinade.