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Cajun Marinated Chicken


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Cajun Marinated Chicken
Cajun Marinated Chicken
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Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • 3-4 tbsp red wine vinegar
  • 2 tsp Worcestershire sauce
  • 3 tbsp olive oil
  • 2 tbsp horseradish mustard
  • 1 tbsp brown sugar
  • 2 tbsp Bourbon St. [email protected] Cajun Blend or equal mix of thyme, oregano, basil, paprika and a pinch of cayenne pepper
Servings:
Ingredients
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • 3-4 tbsp red wine vinegar
  • 2 tsp Worcestershire sauce
  • 3 tbsp olive oil
  • 2 tbsp horseradish mustard
  • 1 tbsp brown sugar
  • 2 tbsp Bourbon St. [email protected] Cajun Blend or equal mix of thyme, oregano, basil, paprika and a pinch of cayenne pepper
Servings:
Instructions
    Marinate
    1. In a bowl combine the vinegar, Worcestershire sauce, olive oil, horseradish mustard, brown sugar and Bourbon St. [email protected] Cajun Blend or substitute spices and mix thorougly. Add the chicken and coat thoroughly with maridnade for at least an hour but overnight is preferable. (Would be perfect to marinate the night before and pop in the oven after a long day of work).
    For Thighs and Legs
    1. Preheat oven to 425 degrees. Place chicken on a baking tray and coat with excess marinade. Place in oven for 15 minutes. Lower heat to 375 and let cook for an additional 30-40 minutes. 20-25 minutes for chicken breasts. Broil for 3-6 minutes to get nice and crispy!
    For Breasts
    1. Preheat oven to 400 degrees. Place chicken on a baking tray and coat with excess marinade. Place in oven for 15 minutes. Lower heat to 350 and let cook for an additional 20-25 minutes.
    on BBQ
    1. Place chicken on direct heat 15 minutes, flipping half way through. Then place on indirect heat until done (between 20 -25 minutes for breasts, and 35-45 for legs). Baste with excess marinade every 5 minutes or so.
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