Cajun Bourbon Chicken Bites Food

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.

SWEET SMOKY CAJUN BOURBON BBQ CHICKEN

Steps:

• 1. Place olive oil in large skillet. Season chicken with salt and place in olive oil and sear to get the skin brown and crispy. Remove chicken and transfer to a baking pan with a rack or set aside to cook on grill.
• 2. In the same skillet you cooked the chicken deglaze with 1/4 cup Bourbon Whiskey scraping up bits. Add the shallots and garlic and cook until softened.
• 3. Mix together the remaining ingredients except butter with the other 1/4 cup Bourbon. Add to pan and cook until thickened a bit.
• 4. Slowly add the butter one pat at a time whisking constantly and let each pat melt before adding another. Keep whisking to incorporate all the butter.
• 5. Brush the chicken with the sauce and place in preheated 400 degree oven. Continue to baste with sauce turning the chicken until done about 20 minutes.
• 6. Tip: This recipe is best when the chicken is cooked on a rack or grill because of the richness of the sauce. It tends to be too oily if the chicken sets in its own juices while it bakes.

CAJUN BOURBON CHICKEN BITES

Steps:

• Mix all the marinade ingredients, except white wine, in a zip lock bag.
• Put chicken pieces in the bag.
• Refrigerate at least several hours (preferably overnight).
• Bake chicken at 350 F for one hour in a single layer, basting with marinade every 10 minutes.
• Remove chicken.
• Scrape pan juices with all the brown bits and pour into a skillet.
• Add any remaining marinade and add 2 tbsp white wine to the skillet.
• Heat and add chicken.
• Boil for one minute and serve over cooked rice, or as an appetizer with individual toothpicks in each piece of chicken.

BOJANGLES CAJUN CHICKEN BITES RECIPE

Steps:

• Combine lemon juice, Cajun seasoning, garlic, Tabasco, Worcestershire sauce and vinegar in a small bowl.
• Add chicken cubes and stir to make sure all cubes are well-covered with sauce.
• Place, covered, in the refrigerator, for 6 to 8 hours or overnight.
• When ready to cook, prepare Bojangles Cajun Seasoned Flour according to recipe below. Place mixture in a small bowl and set aside.
• Preheat oven to 400°F.
• Place eggs in a small bowl and beat lightly.
• Lift chicken from marinade, shaking off excess.
• Roll each cube, first in the egg mixture then in flour mixture to coat evenly.
• Place cubes on a nonstick baking sheet.
• When all cubes are floured, place in preheated oven and bake for 10 to 12 minutes.
• Serve hot.

CAJUN BOURBON CHICKEN BITES

Steps:

• Mix all the marinade ingredients, except white wine, in a zip lock bag. Put chicken pieces in the bag. Refrigerate at least several hours (preferably overnight). Bake chicken at 350 F for one hour in a single layer, basting with marinade every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits and pour into a skillet. Add any remaining marinade and add 2 tbsp white wine to the skillet. Heat and add chicken. Boil for one minute and serve over cooked rice, or as an appetizer with individual toothpicks in each piece of chicken.