Saturday, June 9, 2012

Bourbon Street Chicken (2 Variations)

There are two variations of this recipe that I've tried, both are outstanding.
The first involves using a seasoning rub, and grilling with a teriyaki-type sauce.
(I think this is the authentic version,could be wrong)

The other involves using actual bourbon in a teriyaki -type marinade. I can't decide which version I like the most. I am not a big fan of dark meat, but there a few dishes that just aren't the same with white meat. This is true for both of these.

                     Bourbon street chicken recipe#1 and Frozen Margaritas 
Recipe #1 
 4 chicken leg quarters -separate the legs from the thighs (they don't get along) sorry, bad joke:(

 I recipe- Bourbon street spice rub

 Basting Sauce:
 1/4 cup soy sauce
 1/4 cup brown sugar
 1tsp. garlic powder
 1/2 teaspoon  pureed ginger
 1/2tsp. minced onion
 1/2cup water
 1tsp cornstarch

 Several hours before cooking, rub enough seasonings into the chicken to coat well, refrigerate.
 In a bowl whisk together the brown sugar and cornstarch, then add all other sauce ingredients.

While you are heating the grill. Simmer the basting sauce for a few minutes to thicken just a bit.
 Start basting at the end of grilling, like you would using BBQ sauce. Serve.

 Rub the seasoning into both sides of the chicken, several hours before grilling for maximum flavor.

                         Thicken the basting sauce to a syrupy consistency.


              Recipe#2 with Tabbouleh with feta cheese and Refresco Regio

4 chicken leg quarter-cut into strips or chunks

 For the marinade:
 1/4 cup soy sauce
 1/4 cup brown sugar
 1tsp. garlic powder
 1/2 tsp.  pureed ginger
 2 Tbl. minced onion
 1/2 cup Kentucky bourbon

You will also need:
 a few Tbl. white wine

  Whisk together the marinade ingredients in a bowl.
 Marinate the cut up chicken overnight.
 Spread the chicken out in a thin layer on a metal baking pan. pour in any remaining marinade.(I use a round pizza pan.)
 Bake at 375* for about an hour, or until all the marinade has evaporated and just begins to glaze the bottom of the pan. The time will vary depending on your oven.
 Remove the pan from the oven, and heat it on the stove-top.
 Add just enough wine to de-glaze the bottom of the pan.
 Toss the chicken a few times and serve immediately.

                                                 Marinate overnight.

 Bake until the liquid has evaporated. Here I wanted to show the chicken is done, but the marinade needs to reduce a bit more.

 The chicken has browned and the sauce has become a glaze at the bottom of the pan. move to the stovetop and add just enough white wine to deglaze the pan.

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