Chicken recipes
In this video, I re-create the winning recipe from my 10,000 subscriber contest, and in addition, I also create a Cajun Blackened chicken recipe that I was inspired to do after chatting with a few YouTubers. Both recipes are excellent and come highly recommended to try for yourself!
People are always interested and ask me where I bought the different things that I cook with, so for your convenience I've added some links to some of the things I used in this video, and all of them can be purchased through Amazon.com
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I've also had people ask about the grate system I'm using on my 22.5 inch Weber Kettle grill. You can find the Craycort system on Amazon.com by clicking on this link: http://amzn.to/1nQPKa6
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Ingredients
FOR CAJUN BLACKENED CHICKEN
Butter 1 Tablespoon
Chicken breasts 4
Blackened seasoning 2 Tablespoon
Cream cheese 8 Ounce (At room temperature)
Chopped onion 1⁄3 Cup (5.33 tbs)
Chopped parsley 1 1⁄2 Tablespoon
Jumbo lump crab meat 1⁄2 Pound
Backfin crab meat 1⁄4 Pound
Cajun seasoning 1 Tablespoon (Frog Bone)
FOR CHESAPEAKE CHICKEN
Chicken breasts 4
Egg 1
Cajun sauce 1 Teaspoon
Worcestershire 1⁄4 Teaspoon
Lemon juice 1⁄4 Cup (4 tbs)
Mayonnaise 1⁄4 Cup (4 tbs)
Dijon mustard 1⁄2 Tablespoon
Old bay seasoning 2 Tablespoon
Chopped parsley 1⁄4 Cup (4 tbs)
Jumbo lump crab meat 1⁄2 Cup (8 tbs)
Backfin crab meat 3⁄4 Cup (12 tbs)
Butter cracker crumbs 1⁄4 Cup (4 tbs)
Ham slices 4
FOR CRAWFISH SAUCE
Butter 6 Ounce
Craw fish 1 Pound
Heavy cream 3⁄4 Cup (12 tbs)
Brandy 1 Tablespoon
White pepper 1⁄4 Teaspoon
Black pepper To Taste
Cayenne 1 Pinch
Salt 1 Teaspoon
Directions
GETTING READY
1. Mix together cream cheese, onion, lump crab meat, backfin crab meat, cajun seasoning and parsley together. Set the cajun filling aside.
2. Prepare the filling by mixing together egg, cajun sauce, worcestershire sauce, lemon juice, mayonnaise, dijon mustard old bay seasoning, lump crabmeat, backfin crab meat and butter cracker crumbs together to make filing for chesapeake chicken.
3. Preheat the grill dome to 275 F.
MAKING
3. Heat butter in a pan. Saute crawfish in the butter. Add cream and brandy and mix that in.
4. Season with white pepper, black pepper, cayenne pepper and salt. Mix it through. Cover the pan with aluminium foil and let the sauce simmer for 30 minutes on low heat.
4. Add water and mix it well. Sprinkle all purpose flour and blend that in to thicken the sauce.
5. Stuff the chicken with chicken chesapeak filling. Season with old bay seasoning. Wrap the chicken in ham slices, place them on the tray and let it cook in the grill dome until the meat reaches the desired temperature.
6. Stuff the other 4 chicken with cajun stuffing and season the chicken with blackened seasoning.
7. Heat butter on mojoe griddle and place the cajun stuffed chicken on the griddle.
8. Cook until the chicken starts blackening on both sides. Transfer the chicken to the baking dish and let it smoke until it reaches the desired temperature.
SERVING
9. Top the cajun chicken with the crawfish sauce and serve the chesapeake chicken as it is. Enjoy!
Things You Will Need
Oven
Baking Tray
Recipe Summary
Difficulty Level: Medium
Ingredient: Chicken Breast
Course: Main Dish
Cuisine: American
Method: Smoking
Channel: BBQnGrill
Taste: Savory
Restriction: High Protein
Servings: 8
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"Music courtesy of Audio Network
Grill Dome & MoJoe Griddle provided this product for review purpose at no charge and without stipulation, nor has "Smoky Ribs" received any compensation for using their products."
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