Ragin’ Cajun Chicken

 
This is one of my all time fav’s it’s quick and easy, and best of all always tender and delish.
Use what ever cut of chicken you like best, just adjust cook times accordingly(less for white meat,more for dark).
2 lbs. Chicken
1/4 cup Worcestershire Sauce
1/4 cup Fat Free Italian Dressing
1 Tablespoon Cajun Seasoning (I use Tony Chachere’s, almost exclusively)
1 tsp. Paprika
1 tsp Garlic Powder
1 tsp Thyme
Several turns of fresh ground Black Pepper
Put all ingredients in a Ziploc Bag, get out smush it around so chicken is well coated, put in refrigerator until you’re ready to cook it 2-24 hrs.
Cook 30-40 for white meat, 60-90 for dark, depending on size of pieces.
Whenever you cook chicken, turkey, red meat, remember to let it rest for a good 10-15 minutes,
the juices will redistribute and it will always be tender, (even if you over cook a little by mistake!)
© Jennifer Green Alger 2009