Creole Style Butter Marinade 
More Spice Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeGrilled Chicken Quarters are made with both Tony’s Creole-Style Butter Marinade and More Spice Seasoning giving this chicken a flavor all its own.
Ingredients
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4 Whole Chicken Quarters, Rinsed and Dried
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1 Can Tony’s Creole-Style Butter Injectable Marinade
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1 Can Tony’s More Spice Seasoning
- Clear
Directions
- Inject chicken quarters with Tony’s Creole-Style Butter Marinade.
- Sprinkle outside with Tony’s More Spice Seasoning.
- Place on medium heat grill, skin side down.
- Grill turning frequently to avoid skin burning for approximately 30-40 minutes or until chicken juices run clear and the internal temperature reaches 180°F.
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