AllenOK
Executive Chef
I don't think this dish is actually Cajun/Creole. However, most folks associate with that cuisine.
Bourbon Street Chicken
Though this dish is said to be NOT Cajun, It has become associated with Cajun and I see it on several good Cajun sites.
1 Chicken, cut up
-or- 1 ½# boneless chicken breast
For the glaze:
1 c Jim Beam Bourbon whiskey
½ c Dark brown sugar
1 c Ketchup
2 t Worcestershire sauce
¼ c White vinegar
1 T Fresh lemon juice
3 T garlic, minced
½ t Dry mustard
Salt and pepper to taste
Combine Bourbon, sugar, ketchup, sauce, lemon juice, garlic, salt and pepper. Chicken can be marinated for a few hours in the sauce, but it is not mandatory.
If you BBQ the chicken, baste it with the sauce. When it is turned be sure and reserve some for dipping.
If you are pan-fry the chicken , brown the chicken, then pour the sauce into the pan and simmer for 5 minutes till sauce thickens. Serve with rice or pasta.
Bourbon Street Chicken
Though this dish is said to be NOT Cajun, It has become associated with Cajun and I see it on several good Cajun sites.
1 Chicken, cut up
-or- 1 ½# boneless chicken breast
For the glaze:
1 c Jim Beam Bourbon whiskey
½ c Dark brown sugar
1 c Ketchup
2 t Worcestershire sauce
¼ c White vinegar
1 T Fresh lemon juice
3 T garlic, minced
½ t Dry mustard
Salt and pepper to taste
Combine Bourbon, sugar, ketchup, sauce, lemon juice, garlic, salt and pepper. Chicken can be marinated for a few hours in the sauce, but it is not mandatory.
If you BBQ the chicken, baste it with the sauce. When it is turned be sure and reserve some for dipping.
If you are pan-fry the chicken , brown the chicken, then pour the sauce into the pan and simmer for 5 minutes till sauce thickens. Serve with rice or pasta.