This cajun rub works the best on beer can chicken, but can be used on grilled leg quarters, breasts, boneless and skinless tenderloins or a whole grilled chicken. The thyme works great to Kick up your grilled shrimp skewers too.

Cajun Rub for Chicken and Shrimp

Ingredients

2 tbls Tony Chachere’s creole seasoning
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. thyme

Directions

1. Combine all seasonings in small bowl.
2. Wash and pat dry the chicken
3. Rub a generous amount of the Cajun rub onto the skin of the chicken
4. Sprinkle the rub into the cavity of the chicken
5. Refrigerate at least 1 hour up to 8 hours
6. Grill it!

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