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Full Online Book HomeLearning KitchenCajunandcreole - Poultry Chefshells Kickin Cajun Chicken Brests
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Cajunandcreole - Poultry  Chefshells Kickin Cajun Chicken Brests Post by :bawarrior Category :Learning Kitchen Author :Unknown Date :December 2011 Read :857

Click below to download : Cajunandcreole - Poultry Chefshells Kickin Cajun Chicken Brests (Format : PDF)

Cajunandcreole - Poultry Chefshells Kickin Cajun Chicken Brests

1 tbsp. fresh cracked black peppercons
1 tbsp. salt
2 tsp. crushed fennel seed
1 tsp. dried thyme
1 tsp. sweet or hot paprika (Hot is great!!! I use it)
1 tsp/ dry mustard (Colemans is the best)
1 tsp. garlic powder
1/2 tsp. ground red pepper
1 tsp. ground sage
Blend together well. You can keep it up to 6 weeks in an airtight container.

Put about 1/2 of the mixture in a separate bowl and press chicken breasts or other parts into the mixture so that a
they are totally covered with the spices.(Do both sides) Heat up grill to mediom high heat.

Maek sure that the grill is near smoking, but not quite. Place the chicken breasts on the grill. It should smoke, that's OK, but not be hot enough to burn the spices. Cook about 6 minutes on each side or until done. Slice and enjoy.

The whole secret is the rub. Just be careful not to burn the spices. They should get blackened, hence the name,but you'll be able to tell if they start burning by the smell.

If you think they start to smell like they are burning,
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