Fire and Ice Cajun Chicken Sticks

December 21, 2016
Fire and Ice Cajun Chicken Sticks

Fire & Ice Cajun Chicken Sticks,
Wings o’ Fire, 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.

Tonight’s meal 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.

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
Pellets:Lumberjack Hickory

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


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

Ingredients: Blue Cheese Dip

  • 1 cup garlic mayo (you’ll find the recipe on our site)
  • 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.

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

Directions: Fire and Ice Cajun Chicken Sticks

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.

Ingredients: Wings

  • 5 lb. bag of wings
  • Grandville’s Extra Spicy Gourmet BBQ Sauc

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.

Cooking Directions: Traeger

Open the lid and set the dial to “smoke”. After about five minutes, shut the lid.  Give it about 10 minutes to heat up.  Then, turn the heat up to 300 degrees. Notice that Patti has lined the drip pan with foil for me, it makes for easier clean up.

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. 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 165, I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Source: Date Night Doins Fire and Ice Cajun Chicken Sticks

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