Pepper Glazed Cajun Chicken Recipes

CAJUN CHICKEN

Steps:

• In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

STICKY MAPLE PEPPER GLAZED CHICKEN WINGS

Steps:

• Preheat oven to 425°. Line two 15x10x1-in. baking pans with foil and coat with cooking spray; set aside. , Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a shallow bowl, combine flour, baking powder, pepper, salt and garlic powder. Add wing pieces, a few at a time, and toss to coat; shake off excess., Place on prepared baking sheets. Bake until no longer pink, 40-50 minutes, turning once. Meanwhile, in a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; simmer until thickened, 5-7 minutes, stirring frequently. Drizzle over wings; toss to coat. If desired, top with chopped green onions.

CAJUN HONEY GLAZED CHICKEN RECIPE - (4/5)

Steps:

• 1. Trim chicken of fat, and slice into strips to resemble chicken tenders. 2. Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air. 3. Squish the bag around a bit to make sure all the chicken pieces are coated in the marinade. 4. Place bag in refrigerator up to 8 hours. 5. Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. 6. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze. 7. The last 5 minutes or so, add in the sliced bell pepper, jalapeno and orange slices and let them cook in the glaze. 8. Remove chicken, veggies and oranges to a plate. 9. Serve over rice. 10. Garnish with sliced green onions, minced parsley, and a lime wedge.

PEPPER JELLY GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees F).
• Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
• Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

PEPPER GLAZED CAJUN CHICKEN

Steps:

• Sprinkle Cajun seasoning over chicken. Heat oil in large nonstick skillet over medium-.
• high heat. Add chicken; cook about 10 minutes or until chicken is brown, turning.
• occasionally. Remove chicken and set aside. Add onions to drippings in skillet; cook and.
• stir 2 minutes. Add jelly, broth and vinegar; cook and stir until jelly melts.
• Return chicken to pan; spoon glaze over chicken. Cover and cook over medium-low heat.
• about 5 minutes or until chicken is fork-tender, turning occasionally.
• Remove chicken to serving platter. Increase heat to medium-high and cook until glaze thickens slightly. Spoon glaze over chicken.

HONEY-GLAZED PEPPER CHICKEN

Steps:

• Finely grind black peppercorns and 2 Tbsp. pink peppercorns in a spice mill or mortar and pestle. Transfer to a small bowl and mix in 5 tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; set seasoning aside.
• Place chicken, breast side down, on a cutting board and use kitchen shears to cut along both sides of the backbone to remove (freeze and save it for stock!). Open chicken and turn skin side up. Press down on center of breast to flatten chicken-you should hear the breastbone crack. Using a chef's knife or cleaver, split chicken in half through breastbone. Pat dry; rub all over with 1 Tbsp. oil. Sprinkle reserved seasoning all over, making sure to get into all the nooks and crannies. Place on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 8 hours and up to 2 days.
• Coarsely grind remaining 2 Tbsp. pink peppercorns in spice mill or mortar and pestle. Cook chiles, honey, vinegar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over medium heat, stirring occasionally, until mixture just turns amber in color and is reduced by about half (it should coat a spoon), 10-12 minutes. Stir in pink pepper and set aside.
• Prepare a grill for medium heat. Lightly oil grate. Set chicken on grate, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 120°-130°F, 15-20 minutes. Continue to grill, basting with honey mixture and turning chicken every 2-3 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 175°F and 155°F in the thickest part of breast, 10-15 minutes longer. Transfer to a cutting board and place skin side up. Let rest 30 minutes before carving.