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Smoked Chicken Louisianne

Cuisine: Cajun
Type: Chicken

Recipe Ingredients

6   Chicken breasts - boneless
  Marinade
1 tablespoon 15mlLouisiana gold pepper sauce
1 cup 237mlOlive oil
1 teaspoon 5mlGarlic - diced
1/2 cup 164g / 5.8ozLouisiana cane syrup
1 teaspoon 5mlBlack pepper - cracked
3 tablespoons 45mlWorcestershire sauce
1 oz 28gRed wine - dry

Recipe Instructions

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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