Cajunbourbonchickenbites Recipes

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
• Pat drumsticks with paper towels until dry.
• Combine baking powder, salt, black pepper, paprika, garlic powder, onion powder, basil, thyme, oregano, cumin and cayenne pepper in a medium bowl. Add melted butter and stir until combined. Add drumsticks and toss until fully coated. Place drumsticks into the prepared baking pan.
• Bake in the preheated oven until drumsticks are no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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.

Steps:

• Flatten chicken to 1/2-in. thickness. Brush both sides with oil. Combine the seasonings; rub over both sides of chicken. Arrange in a 13-in. x 9-in. baking dish. Cover and refrigerate for at least 2 hours or overnight. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until chicken is no longer pink. Serve on rolls with tomato and lettuce.

Steps:

• Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken. In a large skillet, cook chicken in oil over medium-high heat for 2-3 minutes on each side or until blackened. Remove and keep warm. , In the drippings, saute the zucchini, celery, onion, eggplant and green pepper until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. , Return chicken to the pan. Cover and cook for 10-12 minutes or until a thermometer reads 170°. Sprinkle with green onion. Serve with rice if desired.

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.

Steps:

• Cut the weiners into bite sized pieces.
• In a medium bowl combine the brown sugar, bourbon and chili sauce until well blended.
• In a large crockpot, place the weiner bites then cover them with the sauce.
• Cook on medium high for 3-4 hours.
• These can be served directly from the crockpot or in a chafing dish.
• They can also be made a day ahead of time and allowed to cook all night on low (my preference).