• Cajun dry rub:
  • 1 tablespoon paprika (I prefer using smoked paprika)
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 1 tablespoon cayenne pepper
  • 2 teaspoons dried thyme
  • FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 4 chicken leg portions with drumstick and thigh connected


  1. Heat the oven to 200°C, 400°F, Gas Mark 6, if you are not using the BBQ.
  2. Mix together all the ingredients for the Cajun dry rub.
  3. Make some cuts through the meat of the chicken drumsticks and thighs to allow the marinade to get into the meat.
  4. Brush the chicken generously all over with FRANK'S RedHot® Sauce especially in the cuts and rub on the Cajun spices into the cuts and all over the chicken.
  5. Leave to marinate for at least 30 minutes while you heat the BBQ. Put the coals around the outside of the BBQ and cook the chicken over indirect heat for about 15 minutes so the chicken cooks through and get smokey without burning. Move the chicken over the hot coals for the final 5 minutes each side to really crisp the skin.
  6. You can also cook this yummy dish in the oven. Marinate the chicken as above and then pop into an oven proof dish. Add a sweet potato cut into large chunks and a medium onion cut into 8 wedges . Drizzle over a tablespoon of olive oil and bake for 30 minutes until the chicken skin is crisp and sweet potato is cooked through.