It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CAJUN BOURBON CHICKEN!

Looking for a new way to prepare the old chicken standby? Like the Cajun flavors, a bit of spice, and loads of flavor? This might be the chicken for you! The thing I like about this recipe is that you can throw the meat into the marinade in the morning and it will be perfectly spiced for a quick BBQ grilling when you come home from a long day.  Make up a salad and dinner is on the table in less than 30 minutes!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 120 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CAJUN BOURBON CHICKEN [Serves 4-6]

1 cup bourbon
1 cup soy sauce
½ cup brown sugar
1 tsp. paprika
Pinch hot red pepper flakes
1 T. molasses
3 cloves garlic, smashed
2 T. freshly grated ginger
1½ tsp. onion powder
1½ tsp. garlic powder
6 each chicken thighs & drumsticks
Salt and pepper, to taste

Combine all ingredients (except chicken) for marinade (may be processed in a blender).  Set aside ½ cup of this marinade in a clean jar (do not use to marinate chicken-this portion will be used for basting the chicken during grilling).  Keep refrigerated.

Put marinade into Ziploc bag with chicken pieces and distribute evenly.  Marinate chicken for 6-12 hours in refrigerator, turning occasionally. Remove chicken from marinade and drain.  Allow to sit at room temperature while grill heats up.  Grill over medium high heat (grill open) for 5 minutes, and then close grill and reduce heat; continue cooking over low heat for 15-20 minutes or until chicken is done (juices will run clear when pierced with fork).  Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.  Season with salt & pepper, to taste.

NOTE: If you prefer white/breast meat, you may have to make more marinade. If preparing for four people, the marinade is likely to be enough to cover 4-5 chicken breasts.  You can always make more marinade by making an additional 1/2 recipe of the marinade ingredients.  If your partiality is chicken wings, the marinade will cover more wings. Recommend cutting off the end of the wing you don’t usually eat to stretch the marinade.  Of course, BBQing the chicken wings will take less time to cook than its meatier counterparts. This would be a great football treat, both hot and cold, for the wing lovers out there!