What's a good Bourbon Street chicken recipie?

Answer 1

I always have eaten a 'Lucky Dog' on Bourbon Street. I didn't see any chicken for sale unless you mean a 'young prostitute'.

Answer 2

This is the best recipe I have tried. It is the best I have ever tasted as well. Have fun with it.


Ingredients:
1 Chicken cut up
or
1 1/2 pound boneless chicken breast
***GLAZE***
1 cup Jim Beam Bourbon whiskey
1/2 cup Dark brown sugar
1 cup Ketchup
2 teaspoons Worcestershire sauce
1/4 cup White vinegar
1 tablespoon Fresh lemon juice
3 Cloves garlic, minced
1/2 teaspoon Dry mustard
Salt and pepper to taste


Directions:

Though this dish is said to be NOT Cajun, It has become associated with Cajun and I see it on several good Cajun sites.

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 mandatory.

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.

This recipe for Bourbon Street Chicken serves/makes 4

Answer 3

Bourbon Street Chicken

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 recipe, make sure that the chicken is still in a single layer. Serving 5

Oven Temp: 375F

Answer 4

first ingredient you do is to Marinade the fowl with "Marinade Sauce" for 8 to 10 hours. This action doesn't in uncomplicated words provide the fowl with delicous style inspite of the undeniable fact that it also makes the fowl gentle. The nexr stape might want to be to bake the fowl. This action might want to ensure the fowl is cooked calmly and also drain the fat off the fowl. The very last step you may want to do is grill the baked fowl with the "basting sauce". This action supplies you the fowl with a mouth-watering aroma and a semi-sweet texture. After studying and following the teachings you'd be able to make Bourbon fowl at abode right that's yet another one if that one isn't that categorical: 35 min 15 min prep 4 servings. elements: 2 lbs boneless fowl breasts, decrease into chew length products a million-2 tablespoon olive oil a million garlic clove, overwhelmed a million/4 teaspoon ginger 3/4 teaspoon overwhelmed pink pepper flakes a million/4 cup apple juice a million/3 cup person-friendly brown sugar 2 tablespoons ketchup a million tablespoon cider vinegar a million/2 cup water a million/3 cup soy sauce guidelines: a million. warmth oil in a wide skillet. 2. upload fowl products and practice dinner till gently browned. 3. eliminate fowl. 4. upload final elements, heating over medium warmth till properly mixed and dissolved. 5. upload fowl and produce to a not person-friendly boil. 6. shrink warmth and simmer for 20 minutes. 7. Serve over warm rice and luxuriate in. That one is more effective certain. i'm hoping those 2 help!

Answer 5

Bourbon-Mustard Chicken
4 chicken breast halves, skinned and boned
1/4 cup firmly packed dark brown sugar
1/4 cup Dijon mustard
1/4 cup bourbon
2 green onions, thinly sliced
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Place chicken between 2 sheets of wax paper; pound to 1/4-inch thickness, using a meat mallet or rolling pin. Place chicken in a shallow baking dish. Combine brown sugar and next 5 ingredients, stirring well. Brush mustard mixture evenly over both sides of chicken breast halves. Cover and marinate in refrigerator 1 hour. Remove chicken from marinade, reserving marinade. Combine butter and oil in a large skillet. and place over medium-high heat. Saute chicken 3 to 4 minutes on each side or until done. Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings. Add reserved marinade to skillet; bring to a boil, stirring constantly. Pour sauce over chicken.
http://www.recipehound.com/index2.html

Answer 6

Go to food network, and look up that recipe under
Chef Emeril Lagasse