Cajun Smoked Chicken Rub

Now that my hubby has a smoker, he uses any and every opportunity he can to smoke something. We have tried chicken, ribs, jalapenos, and more. So far, nothing he has made has been bad, so I am quite impressed! Typically there is a “learning period” with some trial and error. So far, he is mastering it, hehe!!

Last week, I was getting ready to put a whole chicken in the slow cooker. When my hubby asked what I was doing, he then asked if he could be in charge of cooking the chicken, and putting it on the smoker. Since I am not wrong to argue when someone volunteers to make dinner, of course I obliged, haha! He whipped up a Cajun style rub, got the chicken ready, and fired up the smoker. Within about twenty minutes, the chicken was ready to go! As he checked on it throughout the day, it smelled amazing. Once cooked, he brought it inside and we served French onion rice, fruit, and buttery bread machine rolls with it. We all thoroughly enjoyed the meal and not having to cook that day made it even better!

Special thanks goes out to my hubby since this is his recipe…..he’s awesome, right??

*If you don’t have a smoker and are in the market for one, we have this one and love it! Also, if you want to try this recipe and don’t have a smoker, you can use a grill or oven, and just use the Cajun rub!!



  • 4 tbsp. hot sauce
  • 2 tbsp. onion powder
  • 2 tbsp. cayenne pepper
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp seasoning salt
  • 1 1/2 tsp ground black pepper
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 whole chicken



  1. Combine all ingredients, minus the chicken, together in a bowl.
  2. Fully coat the chicken, inside and out, with the rub, also making sure to separate the skin from the chicken and place rub in there for more flavor.
  3. Cook chicken on your grill, smoker, or in oven, according to preference! Chicken should be 165* F when fully cooked
  4. Enjoy!!



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4 Comments on "Cajun Smoked Chicken Rub"

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7 months 19 days ago

This is really good on the grill with some wood chips in the portable smoker box. I cut back to 1 tbl of cayenne and added 1 tbl of Creole seasoning in it’s place. To make it easier to get the mixture under the chicken skin I added Hellmann’s Mayo to to the mixture. The mayo also really added to the moist texture of the finished product. I grilled vertically and the 5 1/2 lbs bird was done in just over 1 hr.

6 months 12 days ago

Hope your hubby had a chance to give this a try. I have made this twice more since my first post and would not change a thing from my original suggestions. The vertical roaster system I use is called Spanek and came to market in ’76 and I go mine in ’80 and it is still going strong and we use it a lot. The vertical system comes with a turkey, chicken and game hen sizes.