Smoked Chicken Louisianne Recipe - Cooking Index
Smoked Chicken Louisianne Recipe - Cooking Index
| 6 | Chicken breasts - boneless | |
| Marinade | ||
| 1 tablespoon | 15ml | Louisiana gold pepper sauce |
| 1 cup | 237ml | Olive oil |
| 1 teaspoon | 5ml | Garlic - diced |
| 1/2 cup | 164g / 5.8oz | Louisiana cane syrup |
| 1 teaspoon | 5ml | Black pepper - cracked |
| 3 tablespoons | 45ml | Worcestershire sauce |
| 1 oz | 28g | Red wine - dry |
FOR MARINADE: Combine all marinade ingredients and using a wire whisk, stir to ensure that all seasonings are well blended. Add chicken breasts and cover with the marinade. Allow to sit at room temperature for 30 minutes. FOR SMOKING: Prepare home style smoker according to manufacturer's instructions. Have available chips of pecan wood and sugar cane if possible.
In the water pan, place one quart of water and two cans of Barq's root beer. The root beer will give the chicken a taste that is certainly unique. Once smoker is ready, place water pan in position and add small amounts of pecan wood and sugar cane to hot coals.
Place chicken breasts on middle smoker rack and cook according to directions. Check for doneness at one hour. The chicken breasts may be eaten warm on colored lettuces as an entree salad or sliced cold and served with sweet mustard as an appetizer.
From "The Evolution of Cajun & Creole Cuisine" by Chef John Folse.
Source:
Bill Wight
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