30-Minute Chicken Marinade 
Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
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Get RecipeSpice up your sandwich game with this Cajun BLT Chicken Sandwich by @mandajesspanda! Juicy, seasoned chicken breast meets crispy bacon, fresh lettuce, and ripe tomatoes, all layered on a toasted bun and slathered with zesty Cajun mayo. It’s the ultimate flavor-packed bite!
Ingredients
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For The Chicken:
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6-8 boneless, skinless chicken thighs (1lb 8oz)
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1/4 cup Tony’s Chicken Marinade
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1 teaspoon olive oil
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3 teaspoons Tony’s Original Creole Seasoning
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1/2 teaspoons ground oregeno
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1 tablespoon parsley flakes
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1 teaspoon granulated garlic
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For The Sauce:
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1/2 cup roasted red peppers
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1/4 cup cilantro
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2 garlic cloves
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2 teaspoons mayonnaise
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2 teaspoons greek yogurt (if you prefer a thicker sauce, swap this with 2 teaspoons of mayonnaise) Tony’s Original Seasoning, to taste
- Clear
Directions
- For the sauce: Add the red pepper, cilantro, and garlic to the bowl of a food processor, and process for about 30 seconds or until smooth. Place half of the mixture in a small bowl then add the mayonnaise, greek yogurt, Tony’s seasoning, and smoked paprika. Mix until well combined then refrigerate until ready to use. Reserve the other half for the chicken.
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For the chicken: To a small bowl, combine all ingredients except for the chicken to make a sauce/marinade. Mix well then in a large bowl, combine the sauce and chicken and the remaining half of the blended red pepper sauce. Marinate at least 30 minutes. Lay chicken out in a single layer in the air fryer basket. Air fry at 360 for about 12-15 minutes, flip, then cook for another 12-15 minutes or until cooked through and browned to your liking.
- Assemble the sandwich with your favorite toasted bread and toppings of your liking. I like to add lettuce, tomato, gouda cheese, and bacon to mine then add the cooked chicken and sauce and enjoy.
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