Fire and Ice Cajun Chicken Sticks
Wings o’ Fire, Teriyaki Shrimp Skewers

 

Fire and Ice Cajun Chicken Sticks. Tonight’s Date Night dinner is something my mother loved.  We grilled up some Fire & Ice Cajun Chicken Sticks, with a Fire & Ice dipping sauce, Wings o’ Fire with a good blue cheese dipping sauce and a batch of Teriyaki Shrimp Skewers.

Fire and Ice Cajun Chicken Sticks, my mother loved to get the whole family together on Christmas Eve. We would gather around the tree and say a prayer and then sing Happy Birthday to Jesus where she would bring out a cake with a candle that one of the grandkids got to blow out. Then the kids could do the tree. We did it this way so everyone could be at home or with other family on Christmas morning.

There was so much excitement and activity that she did not try to have a big Christmas dinner. Instead she would have a big spread of what I call finger foods. She would cook for days putting the Christmas Eve meal together and we would all bring our best to add to it.

I know she is still with us…

Note: This is a family favorite and one of our 1st recipes in 2009; you can see how much we’ve grown, our writing style, cameras and grills.
Thank you….

Fire and Ice Cajun Chicken Sticks
A Pellet Grill Recipe

Prep Time: 45 minutes
Cook Time: 30 minutes @ 350* (177c)
Grill: Any
Pellets: Green Mountain Texas Blend pellets

Ice Sauce

Ice Sauce

 Ingredients: Fire and Ice Cajun Chicken Sticks

  • 1 lb. sour cream
  • 2 scallions, fine chopped
  • 3 jalapenos, fine chopped
  • 1 bunch fresh mint, chopped
  • 1 bunch fresh cilantro, chopped
  • 4 Tbsp. brown sugar
  • 4 Tbsp. fresh lime juice
  • 2 Tbsp. garlic paste

Blue Cheese Dip

Ingredients for the Blue Cheese Dip

Directions: Fire & Ice Dipping Sauce

Place everything in the blender and puree. Then, back into the fridge until you are ready to serve.
Give it a few hours to chill and get happy.

Fire and Ice Cajun Chicken Sticks

Blue Cheese Dip

Fire and Ice Cajun Chicken Sticks
A Pellet Grill Recipe

Ingredients: Blue Cheese Dip

  • 1 cup garlic mayo 
  • 1 cup sour cream
  • 6 oz. crumbled blue cheese
  • ¼ cup wine vinegar
  • 3 Tbsp. lime juice
  • 2 Tbsp. garlic paste

 Directions: Blue Cheese Dip

Place blue cheese in a bowl with the vinegar and lime juice mix well. Add garlic, mayo and sour cream, mix well.
Then into the fridge until served, at least an hour or so.

Marinade Overnight

Ingredients: Fire & Ice Cajun Chicken Sticks

  • 2 Lbs. chicken breast strips
  • ½ cup Cajun spice mix (Check the salt content in store bought spice mixes. The one I used was almost too salty.)
  • ¼ cup olive oil
  • ¼ cup lime juice
  • 2 Tbsp. crushed garlic
  • Bamboo skewers, soaked in water
  • Grandville’s Cajun Gourmet BBQ sauce

Fire and Ice Cajun Chicken Sticks
A Pellet Grill Recipe

Put Chicken Strips onto Bamboo Skewers

Directions: Fire and Ice Cajun Chicken Stick

Mix all the ingredients for the marinade together. I like to use a zip lock bag because I can get all of the air out and everything is evenly covered. Put the chicken into the bag and pour in the marinade and seal.

Then put it into a bowl (in case it leaks) and into the fridge. I like do it overnight, but two hours or so will work if you are in a hurry. When you are done marinating, slide two pieces of chicken onto your skewers.

If you use bamboo skewers remember to soak them at least 30 minutes in water so they don’t catch fire on the grill. These are ready for the grill; they will cook faster than the wings so put the wings on first. Save the marinade to brush onto the wings. We put two pieces of chicken onto wet bamboo skewers.

Fire and Ice Cajun Chicken Sticks
A Pellet Grill Recipe

Ingredients: Wings

Fire and Ice Cajun Chicken Sticks
Wings

 

Fire and Ice Cajun Chicken Sticks
Shrimp Ready for the Grill

Fire and Ice Cajun Chicken Sticks
A Pellet Grill Recipe

Ingredients: Shrimp

  • 2 Lbs. jumbo shrimp
  • Teriyaki marinade
  • 2 Tbsp. red pepper flakes, or to taste
  • 2 Tbsp. dried crushed garlic
  • Bamboo skewers, soaked in water

Directions: Shrimp

Clean and peel the shrimp (leaving the tails on for handles).  Place in a zip lock bag with the marinade and seasoning. Again, I like to marinate overnight but, if time is short an hour or two will work.

The shrimp will cook the fastest so it will go on last for about 10 minutes. Because it has been marinated in the Teriyaki you will not be able to see it turn orange when it is ready so keep an eye on it.

Wings

Fire and Ice Cajun Chicken Sticks
A Pellet Grill Recipe

Cooking Directions: Wings

Preheat your grill to 350* (177c) and place the chicken wings directly onto the grill for 10 minutes and brush with the leftover marinade you used on the breast strips. Then, roll them over and brush them again.  Let them go another 10 minutes or so. Add the breast sticks; turn them in about 7 minutes. After you turn the breast sticks, add the shrimp, Brush everything with its own BBQ sauce. You can pull them at 160* (72c) U.S.D.A. safe but I like them better around 175* (79c) I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps. 

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

A Fully Loaded Grill

 

Wings

 

Chicken Breast Strips

Fire and Ice Cajun Chicken Sticks
A Pellet Grill Recipe

Shrimp Looking Good

Fire and Ice Cajun Chicken Sticks
A Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

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This Post Has One Comment

  1. What a fun little food fest that is! Lots of flavor and different combos. True, most off the shelf Cajun seasoning is loaded with salt, but I don’t believe that people really know what low sodium means, when it relates to the serving size.

    Simply put, 1/4 tsp. is the normal measurement for a serving size. Table Salt is 590mg (weight) per 1/4 tsp. If the seasoning you are using is 300 mg. per 1/4 tsp, the seasoning is 1/2 salt.

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