Cajun Bayou Chicken

lukewarm

lukewarm

New member
Cajun Bayou Chicken
  • 1/2 cup lime juice
  • 1/4 cup hot pepper sauce
  • 3 Tbs. Cajun seasoning
  • large food storage bag
  • 2-1/4 lbs. chicken pieces
Combine first 3 ingredients in a bag . Mix well. Place chicken in bag and seal. Marinate in refrigerator 2 hours. Drain chicken and discard marinade. Preheat oven to 375°F. Arrange chicken skin side down in a single layer in a baking pan. Bake 35 minutes. Turn chicken and bake another 25-30 minutes until chicken is cooked throughout.
Per serving: calories 305, fat 3.6g, 11% calories from fat, cholesterol 148mg, protein 59.7g, carbohydrates 5.4g, fiber 0.7g, sugar 1.1g, sodium 1322mg, diet points 6.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 0.2, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 11.9
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Ok this looks good to me, I love N'awlins Cajuny food. I have a few questions about how to cook this though. I have a bag full of frozen skinless chicken breasts and I'm wondering if it'd be okay to use those with this recipe. Do I just thaw them in the microwave first and then marinate them?

Also, if I did buy fresh chicken, would I have to leave the skin on while it was marinating, or can I take the skin off before I marinate it.
 
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I would probably marinate thechicken as it defrosts -

I dont ever buy chickenw ith skin on it because it most always comes with bones and bones creep me out... so it's gotta be boneless -but cooking chicken withthe skin on keeps it moister thenjust toss the skin after it's cooked... you might loose some seasoning but the chicken doesnt dry out.
 
Oh ok thanks! Yeah bones creep me out as well. I have some cajun seasoning from when I went to NO.

of New Orleans has this to say: “Cajun food is certainly not hot and spicy. Cajun food is well-seasoned, with a wonderful blend of fresh onions, celery, bell pepper, garlic, green onions, and parsley. These seasonings along with the dark brown Cajun roux are the basis of flavor. It was the blackening phenomenon in the late 1970s that gave Cajun food the reputation of being hot and spicy cuisine."
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But I love hot and spicy so I'm going to add in extra cayenne or something.
 
If the skin is used to keep the chicken moist, then could you pour the marinade into a little foil wrap and bake the chicken with foil around it, to make a mock skin?
 
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