Pepper Glazed Cajun Chicken Recipes

Steps:

• Sprinkle Cajun seasoning over chicken. Heat oil in large nonstick skillet over medium-.
• high heat. Add chicken; cook about 10 minutes or until chicken is brown, turning.
• occasionally. Remove chicken and set aside. Add onions to drippings in skillet; cook and.
• stir 2 minutes. Add jelly, broth and vinegar; cook and stir until jelly melts.
• Return chicken to pan; spoon glaze over chicken. Cover and cook over medium-low heat.
• about 5 minutes or until chicken is fork-tender, turning occasionally.
• Remove chicken to serving platter. Increase heat to medium-high and cook until glaze thickens slightly. Spoon glaze over chicken.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
• Pat drumsticks with paper towels until dry.
• Combine baking powder, salt, black pepper, paprika, garlic powder, onion powder, basil, thyme, oregano, cumin and cayenne pepper in a medium bowl. Add melted butter and stir until combined. Add drumsticks and toss until fully coated. Place drumsticks into the prepared baking pan.
• Bake in the preheated oven until drumsticks are no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• 1. Trim chicken of fat, and slice into strips to resemble chicken tenders. 2. Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air. 3. Squish the bag around a bit to make sure all the chicken pieces are coated in the marinade. 4. Place bag in refrigerator up to 8 hours. 5. Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. 6. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze. 7. The last 5 minutes or so, add in the sliced bell pepper, jalapeno and orange slices and let them cook in the glaze. 8. Remove chicken, veggies and oranges to a plate. 9. Serve over rice. 10. Garnish with sliced green onions, minced parsley, and a lime wedge.