Cajun Stuffed Boneless Chicken with Andrew Duhon

Cajun Stuffed Boneless Chicken

In this recipe and video we are joined by New Orleans singer-songwriter Andrew Duhon to debone a whole chicken and stuff it with his Aunt Priscilla's cornbread dressing. I really enjoy cajun cuisine, so it was a treat to have Andrew join us in my kitchen and learn how to debone a chicken and create one of the tastiest dishes I have had in a very long time.

Video for this recipe:

Prepare your smoker or pellet grill
Prepare your smoker at 325 degrees. We used a Traeger Timberline XL with hickory pellets for the cook in this video.

Prepare the chicken
if you are starting out with a whole chicken that is not de-boned, you you will need to de-bone it. That can be see in this video

Season the chicken all over with our Holy Voodoo seasoning.

Cajun Stuffed Boneless Chicken

Make sure to season the underneath side as well. Allow to adhere for at least 15 minutes or up to overnight in the refrigerator.

Lay the chicken with the skin side down. Stuff the chicken with cornbread stuffing including stuffing the legs. You want to fill the chicken as much as possible, yet not overfill it as you close the chicken back up.  In this video we used about 2 cups. 

Truss or stitch the chicken back together with butcher twine as seen in this video

Cajun Stuffed Boneless Chicken
Season again to your liking with our Holy Voodoo.

Cook the chicken
Place the chicken in the smoker skin side down making sure the side you stitched together is facing upwards so the stuffing doesn't come out.

Cook until the chicken until it reaches 165 degrees using your instant read thermometer.

Cajun Stuffed Boneless Chicken

Remove from the smoker. Allow to rest for at least 15 minutes. Remove the butcher twine, slice and enjoy this delicious cajun dish!

Cajun Stuffed Boneless Chicken
Andrew Duhon Cajun Stuffed Boneless Chicken
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