Cajuncafebourbonchicken Recipes
CAJUN CAFE'S BOURBON CHICKEN (FROM THE MALL) RECIPE - (4.6/5)
Provided by kimvess
Number Of Ingredients 8
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 CAFE BOURBON CHICKEN
Make and share this Cajun Cafe Bourbon Chicken recipe from Food.com.
Provided by sweetdelicates
Categories < 4 Hours
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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 overnight.
- Refrigerate leftover sauce.
- Braise chicken with marinade 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 tablespoon of sugar with 1/4 cup water.
- Bring to a simmer and stir until sugar is disolved.
- Add chicken to sauce and stir until chicken is coated and ready to serve.
Nutrition Facts : Calories 273, Fat 0.2, SaturatedFat 0.1, Sodium 360.9, Carbohydrate 47.2, Fiber 0.3, Sugar 46.3, Protein 1.1
CAJUN BOURBON CHICKEN
Make and share this Cajun Bourbon Chicken recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 6h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 547.1, Fat 20.9, SaturatedFat 5.8, Cholesterol 138.1, Sodium 2821.9, Carbohydrate 26.1, Fiber 1, Sugar 20.6, Protein 35.9
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