Angry chicken is a funny name for your dinner, but if you use all the red pepper flakes that are called for in the recipe, you’ll see exactly where the name came from.
Several years ago my mom lovingly typed up every single recipe that she thought I’d ever want to make when I was “older and wiser and wanted to cook for myself.” Um, I’m not sure about the first two, but yes, the latter is for sure true. The irony of this particular recipe is that unlike every other recipe in that book, my mom never made this dish. I guess she just perused the ingredients and knew that it would be amazing. And it is amazing! I like to make extra breasts and then freeze them for use in future casseroles, burritos, and soups.
You’ll want to start this marinade early in the day so that the chicken has plenty of time to absorb all the flavors. The recipe suggests marinating the chicken for a minimum of six hours. I have marinated mine for less time when I am crunched for time, but the flavors are superior when it marinates for the full six hours that the recipe calls for.
- In a large bowl combine all the ingredients except the Cajun spice and butter and mix well. Add the chicken breasts and let marinate in the fridge for six hours.
- Remove chicken breasts from the marinade and sprinkle the breasts with the Cajun spice. Discard the marinade.
- Grill over hot coals, basting often with melted butter and turning once after about 5-7 minutes. Serve hot! (I like to serve angry chicken with my all-time favorite mashed potatoes and a veggie (in this instance, grilled asparagus).