Recipe Information
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Name: |
Cajun Bourbon Chicken |
Submitter: |
ladygorb |
Category: |
Cultural/Ethnic Recipes |
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Submitted: |
7 Feb 2006 |
Updated: |
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Views: |
272 |
Rating: |
This recipe is unrated. |
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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. |
Recipe Ingredients
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- 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
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Recipe Instructions
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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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