Cajun Bourbon Chicken - Is It Really Cajun?

You see Cajun Bourbon Chicken or bourbon chicken alot at the malls.

This dish, however, is not a dish that you will find in the homes of New Orleans natives. It is not traditional Creole or Cajun cuisine.

It is a tasty dish and is requested quite frequently. So I decided to include it here at Cooking New Orleans Style.

But Granny Boutte has never served this dish.

This recipe is a variation of several Cajun Bourbon recipes.


  • 1 pound of boneless, skinless chicken breasts cut into bite size pieces
  • 4 ounces of soy sauce
  • 1/2 cup brown sugar
  • 1/2 tsp garlic powder
  • 1 tsp powdered ginger
  • 2 tbs dried minced onion
  • 1/2 cup Jim Beam Bourbon Whiskey
  • 2 tbls white wine
  • pinch hot red pepper flakes


1. Mix everything except chicken and wine in a large bowl. This is the marinade mixture.

2. Pour mixture over chicken and marinade in the refrigerator for several hours.

3. Bake chicken at 350 for 1 hour with 1/2 of marinade, basting every 10 minutes.

4. Remove chicken. Scrape pan juices and brown bits along with the remaining marinade and white wine into a frying pan.

5. Heat until boiling. Add chicken. Heat until chicken is well coated.

6. Chicken can be served as an appetizer or over cooked rice.

*** For additional recipes like Cajun Cafe's Bourbon Chicken or T.G.I. Friday's Spicy Cajun Pasta or Cajun Angels, CLICK HERE ***

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