Smoked chicken louisianne
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Smoked chicken louisianne
  Smoked    Chicken    Poultry  
Last updated 6/12/2012 1:23:19 AM. Recipe ID 56347. Report a problem with this recipe.
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      Title: Smoked chicken louisianne
 Categories: Bbq/grill, Poultry, Cajun/creol
      Yield: 4 Servings
      6    Chicken breasts - boneless
      1 tb Louisiana Gold Pepper Sauce
      1 ts Garlic - diced
      1 ts Black pepper - cracked
      1 oz Red wine - dry
      1 c  Olive oil
    1/2 c  Louisiana cane syrup
      3 tb Worcestershire sauce
  FOR MARINADE: Combine all marinade ingredients and using a wire
  whisk, stir to ensure that all seasonings are well blended. Add
  chicken breasts and cover with the marinade. Allow to sit at room
  temperature for 30 minutes. FOR SMOKING: Prepare home style smoker
  according to manufacturer's
  instructions.  Have available chips of pecan wood and sugar cane if
  possible.  In the water pan, place one quart of water and two cans of
  Barq's root beer. The root beer will give the chicken a taste that is
  certainly unique.  Once smoker is ready, place water pan in position
  and add small amounts of pecan wood and sugar cane to hot coals.
  Place chicken breasts on middle smoker rack and cook according to
  directions.  Check for doneness at one hour. The chicken breasts may
  be eaten warm on colored lettuces as an entree salad or sliced cold
  and served with sweet mustard as an appetizer.
  From the files of Earl Shelsby From: Gail Shipp Date:
       21    Aug 96

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Recipe ID 56347 (Apr 03, 2005)

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