Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get Recipe@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed potatoes. Cajun butter corn that hits with heat and sweet. Every forkful earns its spot on your plate.
Ingredients
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Chicken + Marinade:
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1.75-2lbs bone-in, skin-on chicken thighs
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1.5 tbsp yellow mustard
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2 tbsp olive oil
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1 tbsp Tony Chachere’s Creole Seasoning
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1 tsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried thyme
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Dash of cayenne
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- 1 tsp brown sugar
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- 1.5 tsp Worcestershire sauce
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- Optional: splash of hot sauce
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- BBQ sauce to baste
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Cheddar Mashed Potatoes:
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2lbs Yukon gold potatoes, peeled and scored
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1/2-3/4 cup whole milk or cream, room temp
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4 tbsp butter, room temp
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1 cup shredded sharp yellow cheddar
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Tony Chachere’s to taste (about 1-2 tbsp)
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Optional: 1/2 cup sour cream
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Cajun Grilled Corn:
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4 ears corn, husked
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4 tbsp melted butter
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1/2 tbsp Tony Chachere’s Original Creole Seasoning
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Juice of 1/2 lime
- Clear
Directions
- In a large bowl, whisk together mustard, oil, Tony’s, smoked paprika, garlic powder, onion powder, thyme, brown sugar, cayenne, Worcestershire, and hot sauce if using. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 48 hours.
- Remove chicken from the fridge 30–45 minutes before cooking to come to room temp. Drizzle lightly with oil to help the skin crisp.
- Add scored potatoes to a large pot and cover with cold, salted water by about an inch. Season the water with a heavy hand of salt, like you would for pasta. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 20–25 minutes.
- While the potatoes cook, warm your milk and butter in a small saucepan over medium-low heat. Let it gently simmer, don’t boil.
- Once the potatoes are tender, drain and peel, then mash or rice them until smooth. Gently fold in the warmed milk and butter mixture in batches until fully incorporated and creamy.
- Fold in the shredded cheddar, Tony’s, and sour cream if using. Taste and adjust seasoning. Cover to keep warm until ready to serve.
- If cooking indoors, preheat your oven to 425°F and heat a cast iron or stainless steel pan over medium-high heat.
- Once the skillet is hot, add a drizzle of oil and place the chicken skin-side down. Sear for 5–6 minutes, until the skin is deeply golden and crisp. Flip the chicken, then transfer the entire skillet to a 425°F oven and roast for 20–25 minutes, until the internal temperature reaches 175°F. In the last 5–7 minutes, brush with BBQ sauce and return to the oven to let it caramelize.
- If grilling, preheat grill to medium-high (around 400–425°F). Clean and oil the grates. Grill chicken skin-side down over direct heat for 5–7 minutes until golden and crisp. Flip, move to indirect heat, and close the lid. Cook for 20–25 minutes, until internal temp hits 175°F. Brush with BBQ sauce in the last 5–7 minutes.
- For the corn, brush with melted butter and season with Tony’s and lime juice. If grilling, cook over direct heat for 10–12 minutes, turning until charred and tender. If indoors, sear in a hot cast iron or stainless skillet until charred in spots and tender, about 8–10 minutes.
- Make the glaze (optional): In a small saucepan, combine BBQ sauce, butter, Tony’s, honey, and lime. Warm over low heat until smooth and spoonable. Thin with a splash of water or broth if needed.
- Plate the mashed potatoes, chicken, and corn. Spoon BBQ glaze over everything and garnish with chopped chives or pickled jalapeños if desired. Enjoy!
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