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Chef Jones' Shockey-Way Chicken



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~ Jean-Anthelme Brillat-Savarin

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La Belle Cuisine


Saints mania has reached the kitchen.

by Judy Walker, The Times-Picayune
February 4, 2010

"Like [Reggie Bush's personal chef] Nelson, chef Will Jones is a member of
the American Personal & Private Chef Association. Nelson gave him a phone
number of a guy who wanted to talk to him, Jones said, and it was answered
by Saints tight end Jeremy Shockey.
I said, 'The Saints' Jeremy Shockey?' Jones recalled. Now, Shockey occasion-
ally mentions to his Twitter followers that the chef is there to cook.
Through that affiliation, Jones also has cooked for Saints Darren Sharper,
Sedric Ellis, and a 'couple of times for Marques Colston. And I cook for Mike McKenzie, too. Also random gigs when they pop up.'
Jones grew up in Lakeview and graduated from De La Salle High School before attending the culinary program at Delgado, then a technical college in 'Atlanta
by way of Katrina' and cooked there for a few years.
Jones came back to New Orleans to take care of his mother. Here, he took the
tests to be a private chef. He has been cooking about a decade now.
'Everything's worked out for me,' he said.
Jones shared Shockey-Way Chicken, his take on bourbon chicken, a universal
favorite. Like many chefs and cooks, he believes chicken thighs have more
flavor, but any piece of chicken can be used.
For an entree, leave the chicken pieces whole, or cut them up to serve as
appetizers. Jones said to use either  light or dark brown sugar.

Chef Jones' Shockey-Way Chicken

Makes 4 entree or 16 appetizer servings

1/2 bottle teriyaki roasted garlic
marinade and sauce
1/4-1/2 cup low-sodium soy sauce
1/3-1/2 cup orange juice
1/4 teaspoon grated fresh ginger
Zest of 1/2 lemon
Crushed red pepper flakes
1 tablespoon garlic powder
1/4 cup bourbon
1/2 cup packed brown sugar
2 to 3 pounds boneless skinless
chicken thighs, fat cut off
Honey (optional)
3-4 scallions, cut diagonally

Whisk together all ingredients except chicken, honey and green onions.
Put chicken pieces in a container and pour marinade over them. Cover
and refrigerate for at least 30 minutes or up to overnight. Stir occasionally
so all the chicken marinates.
To cook, heat oven to 350 degrees. Place chicken pieces in a 13-by-9-inch pan lined with foil. (Discard marinade or, if you want a sauce, thicken with cornstarch and pour over chicken halfway through cooking.)
Bake up to 1 hour, until chicken pieces are 165 degrees on an instant-read thermometer. If desired, to give the dish a bit of shine, squeeze a little
honey over the chicken 5-10 minutes before end of cooking time.
Sprinkle with green onions at end of cooking time.

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