Ragin' Bajun Grilled Chicken

Marinating the chicken overnight in Bajun Seasoning makes this mouth watering good.  Delicious flavor with a bit of a kick.  

~ 3 pounds    chicken pieces (see notes)
~ 2 cups    Bajun seasoning

Use any assortment of chicken pieces that you wish.  The day before you wish to grill the chicken lift the skin on the pieces and rub some of the seasoning between the skin and the flesh.  Place the chicken in a one gallon zip lock baggie, add enough seasoning to cover about ½ of the chicken.  Close the baggie and lay it on its side in the fridge, turning every few hours so all of the chicken gets equally exposed to the marinade.

Prepare the grill for indirect cooking.  Grill the chicken pieces for about 45 miutes to one hour depending on the size of the pieces, turning every 10 minutes or so. For additional flavor (and heat) baste the chicken with my Caribbean Chile-Mango Sauce about 15 minutes before they are done.  Wait 10 more minutes, turn the pieces, baste the other side and allow to finish cooking just long enough to bake on the sauce.

Notes:

 The chicken pieces should be roughly the same size.  This simplifies the process as all pieces will need to cook for approximately the same time.  If using dark and white meat pieces it's best to use a meat therometer as the white and dark meat pieces will likely require different amounts of time.  The breast pieces should come off the grill at about 150 degrees while the thighs and legs should cook until they reach 160 degrees.