Cajun Bourbon Chicken Bites Recipes

CAJUN BOURBON CHICKEN BITES

Cajun Bourbon Chicken Bites image

This is a copycat recipe for the cajun chicken bites served in the food court in some malls. My family loves it. The prep time does not include the marinade time.

Provided by PanNan

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken thighs (I think breast meat is too dry for this recipe) or 1 lb other boneless skinless chicken pieces, cut in bite-size chunks (I think breast meat is too dry for this recipe)
1/2 cup soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried onion flakes
1/2 cup Bourbon (like Jim Beam)
2 tablespoons white wine

Steps:

Mix all the marinade ingredients, except white wine, in a zip lock bag.
Put chicken pieces in the bag.
Refrigerate at least several hours (preferably overnight).
Bake chicken at 350 F for one hour in a single layer, basting with marinade every 10 minutes.
Remove chicken.
Scrape pan juices with all the brown bits and pour into a skillet.
Add any remaining marinade and add 2 tbsp white wine to the skillet.
Heat and add chicken.
Boil for one minute and serve over cooked rice, or as an appetizer with individual toothpicks in each piece of chicken.

CAJUN CAFE'S BOURBON CHICKEN (FROM THE MALL) RECIPE - (4.6/5)

Cajun Cafe's Bourbon Chicken (From The Mall) Recipe - (4.6/5) image

Provided by kimvess

Number Of Ingredients 8

Ingredients

1 pound chicken leg or thigh meat, cut in bite size chunks
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tablespoons white wine

Steps:

Mix soy sauce, brown sugar, garlic powder, powdered ginger, dried minced onion, whiskey and white wine together and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350°F. for one hour in a single layer with the marinade, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.

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