Cajun Chicks    

2 whole roasting chickens/4 Cornish hens
Chicken marinade:
2 tablespoons Worcestershire sauce
1 tablespoon Concentrated Shrimp and Crab Boil
1/4 cup apple cider
3/4 cup honey
1 12 ounce bottle Beer
1 tablespoon salt
1 tablespoon ground allspice
2 teaspoons garlic powder
1/2 cup Creole seasoning*
1/4 teaspoon cayenne
1 Pinch ground cloves

*For the Creole seasoning mix:
1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
1 teaspoon dried thyme

TIP ~ Make your Creole seasoning in “bulk” and keep on hand for other recipes

 Marinate Chicken overnight.

 If BBQ’ing, Cut up chicken.  Place on grill when all coals are gray, cook slowly.  This really tastes great if you can add some hickory chips if you want your chicks to smoke.  Another thing you can do is “Beer Can Cooking” – It is when you stick the butt of the chicken in your favorite beer.  Drink about 20% out of the can and put some of the above Creole seasoning inside the can.  Stick the can up the chicken’s “can”.  Place in a very slow long fire.  This method is very flavorful and worth the work.

 If oven roasting, place in a 350 degree preheated oven for 1 ½ to 2 hours covered and leave uncovered for ½ hour to brown.  If you want it crispy, place chicks under the broiler and watch them carefully.


pepperfreak & peachnut