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Emeril's Cajun Chicks

Source of Recipe


Emeril Lagasse






List of Ingredients



• -- For the Marinade --
  
• 2 Tbsp Worcestershire sauce
  
• 1 Tbsp Zatarain's Concentrated Shrimp & Crab Boil
  
• 1/4 cup apple cider
  
• 3/4 cup honey
  
• One 12-ounce bottle Abita Amber Beer
  
• 1 Tbsp salt
  
• 1 Tbsp ground allspice
  
• 1/2 cup Creole seasoning
  
• 1/4 tsp cayenne pepper
  
• Pinch of ground cloves
  
• .
  
• -- For the Seasoning Mix --
  
• 1 cup salt
  
• 1 Tbsp cayenne
  
• 1 Tbsp freshly ground black pepper
  
• .
  
• -- To roast --
  
• 4 whole roasting chickens (4 to 5 lbs. each)
  






Instructions



1. To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times.
   
   
2. Next, combine the seasoning ingredients and rub the mixture evenly over each chicken. Place them in large plastic bags, seal and refrigerate for 24 hours.
   
   
3. Remove from the refrigerator and place on a spit. Place the spit over the fire. Slow-cook the chickens over the fire for about 4 hours, or until the chickens are golden brown and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees (F) on an instant-read thermometer. Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10 minutes before carving.
   
   Makes 16 to 20 servings.