Cajun Bourbon Chicken Options

[ladygorb]

Title :: Cajun Bourbon Chicken
Author :: ladygorb
Category :: Cultural/Ethnic Recipes
Ingredients ::

• Ingredients:
• 1 1/2 LB. of Thigh Meat or Dark Meat (cut in bite size chunks)
• 2 Tbsp. Teriyaki Sauce
• 1/2 tsp. Worcestershire Sauce
• 1/2 tsp. Garlic Salt
• 1/2 tsp. Ginger Powder
• 3 Tbsp. Brown Sugar
• 1 Tbsp. Granulated Sugar
• 1 C. White Grape Juice
• 1/2 C. Bourbon
• 1/4 C. water

Description ::
Chicken marinated with a sweet and spicy Cajun bourbon glaze - best served on a bed of Cajun dirty rice. Another serving suggestion (my favorite) is to place the chicken over romaine and/or spinach lettuce and top it off with Caesar Salad dressing.

Preparation:

Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar 1/2 cup white grape juice and bourbon.

Stir until thoroughly blended.

Pour 1/3 sauce on chicken pieces and mix.

Refrigerate for 3 hours or best overnight.

Save remainder sauce and refrigerate.

Braise chicken with marinate on medium low heat until cooked.

Remove from frying pan.

In a 2 quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 Tbsp. of sugar with 1/4 cup water.

Bring to a simmer and stir until sugar is devolved.

Add chicken to sauce and stir until chicken is coated and its ready to serve.



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