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1. Place chicken in a shallow dish. Pour lemon juice over chicken; sprinkle with thyme. Season to taste with salt and black pepper. Cover and chill for 15 to 30 minutes. Meanwhile, thaw crawfish if frozen.
2. Drain chicken, discarding marinade. For a charcoal or gas grill, place chicken on grill rack of a covered grill directly over medium-high heat. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. Transfer to a serving platter; cover with foil to keep warm.
3. Meanwhile, in a large skillet melt butter over medium-high heat. Add garlic; cook and stir for 1 minute or until golden. Stir in crawfish, whipping cream, roasted peppers, and Cajun seasoning. Simmer, uncovered, for 4 to 5 minutes or until thickened. Stir in parsley, sherry, and Parmesan cheese. Cook about 3 minutes more or until sherry is reduced and sauce is thickened. Serve sauce over grilled chicken.