Cajun Bourbon Chicken Bites Recipes

CAJUN CAFE'S BOURBON CHICKEN (FROM THE MALL) RECIPE - (4.6/5)

Steps:

• Mix soy sauce, brown sugar, garlic powder, powdered ginger, dried minced onion, whiskey and white wine together and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350°F. for one hour in a single layer with the marinade, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.

CAJUN CREOLE CHICKEN BITES

Steps:

• In medium bowl, mix bread crumbs, paprika, chili powder, Cajun seasoning and ½ teaspoon black pepper. Set aside.
• In a sauce pan, sauté onions, celery and peppers for 3 minutes in oil. Add tomatoes; sauté for another 2 minutes. Add chicken broth, remaining black pepper, garlic, basil, oregano, thyme and Worcestershire sauce. Bring to a boil. Reduce heat to medium. Simmer uncovered, stirring frequently about 30 minutes. Cover and remove from heat.
• While sauce is cooking, in a medium sized frying pan, bring oil to about 350 degrees over med-high heat. Coat chicken in bread crumb mixture. Fry chicken in several batches until golden brown, about 5 minutes. Check for doneness. Set on paper towel to drain.
• Preheat oven to 350 degrees. Place cooked chicken in bottom of a rectangular oven-proof casserole dish. Sprinkle 2 cups pepper jack cheese over the chicken. Bake 5 minutes or until cheese is melted.
• While chicken is in oven, add butter to sauce and stir until mixed thoroughly. Remove chicken from oven and spoon sauce over the top to serve.
• Optional: Sauce can be served on the side and spooned on individual servings.

CAJUN BOURBON CHICKEN

Steps:

• Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use the 1/2 cup set aside to marinate chicken - this portion will be used for basting the chicken during the grilling). Keep refrigerated.
• Put marinade into a Ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.
• Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with 1/2 cup fresh marinade every few minutes, turning chicken to cook both sides evenly.
• Season with salt and pepper, to taste.