Grilled Chicken with Cayenne Pepper Sauce

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4


For the chicken: 

  • 1/4 cup chopped fresh cilantro
  • 1 2-inch piece fresh ginger, peeled, thinly sliced
  • 1 large shallot, peeled, quartered
  • 4 garlic cloves, peeled
  • 1/2 cup Cayenne Pepper Sauce or other hot pepper sauce
  • 1/4 cup extra-virgin olive oil plus additional for brushing
  • 1/4 cup fresh lime juice
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 chicken breasts or leg quarters, bone in

For the glaze:

  • 3 tablespoons butter
  • 4 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons Cayenne Pepper Sauce or other hot pepper sauce
  • 2 tablespoons fresh lime juice


Chicken with Cayenne Pepper Sauce


Click image to enlarge.


Put the cilantro, ginger, shallot, and garlic in the bowl of a food processor; pulse to chop. Add the Cayenne Pepper Sauce or hot sauce, olive oil, lime juice, salt, and pepper; process until fine.

Pour half the marinade in a non-reactive baking dish. Add the chicken pieces and turn to coat. Pour the remaining marinade over the chicken, cover, and refrigerate overnight and up to 3 days.

On a covered grill over indirect heat, arrange chicken skin-side up and cook until an instant-read thermometer inserted into the thickest piece of chicken reads 165F and the skin is browned. Remove to a platter and pour glaze (method below) over chicken.

Meanwhile, make the glaze: Melt the butter in a saucepan over medium-high heat. Add the garlic and cook until the garlic just begins to brown; do not burn. Add the cilantro and stir until wilted. Reduce the heat to low, add the Cayenne Pepper Sauce or hot sauce and lime juice; simmer 5 minutes. Use at once, or cover and refrigerate.

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