I stole this recipe off of Kelly’s Pinterest page and it has quickly become one of Andy’s favorite chicken dishes. According to him, this dish is worthy of plate licking… 🙂
Bourbon Street Chicken
2 lb of boneless chicken cut into bite size pieces
1 tablespoon olive oil
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper
1/4 cup of apple juice
1/3 cup of light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup of water
1/3 cup of soy sauce
1 tablespoon of cornstarch
Your choice of rice, we like yellow.
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot rice.
Jerk Spice Wings
- 3-4 pounds of wings
- 8 Tbl Jerk spice or paste
- 3 Tbl olive oil
- 1 cup honey
- 4 Tbl Dijon mustard
- 4 Tbl lemon juice
- 3-4 apples, cut into wedges
Rinse and pat dry the chicken wings.
Combine the Jerk spice, minced garlic, and olive oil. Toss the wings in the mixture until they are well coated. Refrigerate the wings overnight or at least for 4 hours.
Bake – Preheat an oven to 400 degrees. Line a baking sheet with foil, brush it with olive oil, and spread the wings out on it. Bake the wings for 20 minutes, turn them, and bake them for another 20 minutes or more until the meat is no longer pink.
Grill – Heat the grill to medium low. Cook the wings, covered, on indirect heat for 10-15 minutes on each side, or until they bounce after you drop them from 6 inches above the grill.
To make the glaze, mix the honey, Dijon, and lemon juice in a large bowl. Add the cooked wings and shake the bowl to coat them. Return the wings to the heat for 5 minutes.
Serve with the apples, sprinkle with salt.