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Full Online Book HomeLearning KitchenCajunandcreole - Chicken - Bourbon Chicken
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Cajunandcreole - Chicken -  Bourbon Chicken Post by :Holly Category :Learning Kitchen Author :Unknown Date :December 2011 Read :929

Click below to download : Cajunandcreole - Chicken - Bourbon Chicken (Format : PDF)

Cajunandcreole - Chicken - Bourbon Chicken

1 Chicken cut up or 1 1/2 Lbs boneless chicken breast

Glaze:
1 cup Jim Beam Bourbon whiskey
1/2 cup Dark brown sugar
1 cup Ketchup
2 tsp. Worcestershire sauce
1/4 cup White vinegar
1 tbs. Fresh lemon juice
3 Cloves garlic, minced
1/2 tsp. 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 manditory.

If you BBQ the chicken, baste it with the sauce, when it is turned be sure and serve 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.
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4 chicken breasts 1 tsp. ground ginger 1/4 C. soy sauce 2 tablespoons dried minced onion 1/2 C. packed brown sugar 1/4 C. bourbon (to taste) 1/2 tsp. garlic powder Place chicken breasts in a 9x13" baking dish Combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder and pour over chicken Cover dish and place in refrigerator overnight Preheat oven to 375 degrees F In a covered dish, bake in preheated oven, basting frequently, for 1 hour or until chicken is well browned and juices run clear. Also good on the grill! Note: If you double the
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Makes 4 servings 1 1/2 lb To 2 lb chicken -- meaty (breasts, thighs, drumstick) Nonstick spray coating 2 tb Nonfat milk 2 tb Onion powder 1/2 Dried thyme -- crushed 1/4 ts Garlic salt 1/8 ts To 1/4 ts grd white pepper 1/8 ts To 1/4 ts grd black pepper Remove skin from chicken. Rinse chicken, pat dry. Spray a 13 by 9 by 2 inch baking dish with nonstick coating. Arrange the chicken, meaty sides up, in dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over
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