Cajun Chicken

By chbounds

Hot Barbecue, by Hugh Carpenter and Teri Sandison

Ingredients

• Cajun dry rub:
• 8 chicken breasts, boned but with skin on
• 1 bunch chives
• 2 T. chile powder
• 1 T. dried oregano
• 1 T. dried thyme
• 1 T. ground black pepper
• 1 T. packed brown sugar
• Cajun Herb Sauce:
• 1 T. unsalted butter, room temp.
• 3 cloves garlic, finely minced
• 3 vine-ripened tomatoes
• 1/2 c. whipping cream
• 1/4 c. vermouth
• 2 T. oyster sauce
• 2 T. Louisiana hot sauce
• 1 tsp. sugar
• 2 T. chopped fresh oregano
• 2 T. chopped fresh thyme

Preparation

Step 1

Rinse the chicken, pat dry, cover and refrigerate. Chop the chives and set aside.

Combine all the dry rub ingredients. Rub the chicken with the dry rub on both sides, cover and refrigerate for at least 30 minutes or up to 8 hours. Combine the butter and garlic, cover and refrigerate. Cut each tomato into 3 equal slices, place 4 inches below the hear source of a preheated broiler and broil until brown on both sides. Chop the tomatoes. In a small bowl, combine the tomatoes with the remaining sauce ingredients and refrigerate. All advance preparation may be completed up to 8 hours before you begin the final steps.

To Grill: Brush the cooking rack with oil, then lay the chicken, skin-side down. Grill for about 3-4 minutes on each side. It is done when it just loses its pink interior color.

To Serve: When the chicken is nearly done, place a small sauté pan over medium-high heat. Add the butter and garlic. When the garlic begins to sizzle, add the remaining sauce ingredients. Bring to a rapid boil and cook until it thickens enough to lightly coat a spoon, (about 3 minutes). Slice chicken breasts and transfer to serving platter. Spoon sauce over the chicken and sprinkle with the chives. Serve at once.