Creole Butter & Jalapeno Marinade 
Original Creole Seasoning 
Short Ribs and Grits
Slow-braised short ribs meet creamy, comforting grits in this rich Southern-inspired dish by @CreoleSeoul. With tender,…
Get RecipeJuicy and buttery, infused with garlic, herbs and Creole seasoning, this Jalapeño Butter Spatchcock Chicken by Creole Seoul is the perfect dinner for the entire family.
Ingredients
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Whole Chicken (3-4 Pounds)
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1 Tablespoon Olive Oil
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1/2 Cup Onion, Bell Pepper, Celery (Holy Trinity), Chopped
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6 Cloves Garlic, Peeled and Smashed
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10 Sprigs Fresh Thyme
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2-3 Sprigs Sage
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1/4 Cup Dry White Wine
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1/2 Cup Chicken Broth
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2 Teaspoons Lemon Juice
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2 Teaspoons Cornstarch
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1 Bottle Tony’s Jalapeño Butter Marinade
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Tony’s Original Creole Seasoning, to Taste
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Italian Seasoning, to Taste
- Clear
Directions
- Place chicken on a cutting board breast-side down and blot dry with a paper towel.
- To spatchcock the chicken, cut down one side of the spine through the ribs and then repeat on the other side of the spine. Discard the spine.
- Flip the chicken over and firmly press down on the breasts of the chicken with your hand until the chicken flattens.
- Pour 1/2 cup Tony’s Jalapeño Butter Marinade into a small bowl. Fill a syringe with the marinade and inject into the two breasts, two thighs and two drumsticks.
- Season the whole chicken with Tony’s Original Creole Seasoning and Italian seasoning to taste, and then refrigerate the chicken for at least 2 hours to overnight.
- Once it’s time to cook, remove the chicken from the refrigerator and let it come to room temperature. Preheat the oven to 425°F and line a large cast iron skillet with aluminum foil.
- Place the Holy Trinity, garlic, thyme, rosemary, thyme, white wine, 1/2 cup of broth and olive oil on top of the aluminum foil and combine all ingredients.
- Place a metal rack on top of the foil and place the whole chicken on top of the metal rack, breast-side up.
- Rub the chicken with the additional 2 tablespoons of oil. Be sure to really massage the oil into the chicken.
- Place the chicken in the oven and bake for 35-45 minutes or until it has an internal temperature of at least 160°F.
- Remove the chicken from the oven and let it rest for at least 15 minutes.
- Meanwhile, pour all the cooked vegetables, liquid and herbs from the bottom of the skillet into a small saucepan and add in the remaining Tony’s marinade from the bottle.
- Bring the sauce to a boil and then turn the heat to a simmer and squeeze or pour in the lemon juice.
- Create a slurry with two parts cornstarch to one part water and whisk it into the sauce.
- Continue to cook the sauce over medium heat until thick.
- Carve chicken and add to a serving platter. Generously baste chicken pieces with sauce and serve. Enjoy!
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