Original Creole Seasoning 
30-Minute Chicken Marinade 
Spice N' Herbs 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 RecipeThese blackened chicken thighs by @MyDiaryOfUs are seasoned with Tony Chachere’s for that perfect kick and cooled off with a creamy jalapeño cilantro ranch. Big flavor, no shortcuts.
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Ingredients
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2lb boneless skinless chicken thighs
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1 cup Tony Chacheres’s Chicken Marinade
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3 tbsp. Tony Chachere’s Spice N Herbs
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Nonstick Avocado Oil Spray
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For The Sauce:
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1/2 cup mayonnaise
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1/2 cup greek yogurt
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1/4 cup buttermilk
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2 tbsp Tony Chachere’s Original Creole Seasoning
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1 tsp dried dill
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1/2 tsp onion powder
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1/4 tsp garlic powder
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1/4 cup chives
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1/2 jalapeño
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1/4 cup cilantro
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2 tbsp lemon juice
- Clear
Directions
- Slice Chicken into 1 inch cubes. Add Tony Chachere’s Chicken Marinade to the chicken and let sit for at least 30 minutes in the refrigerator.
- Preheat grill to medium high heat.Remove the chicken from the marinade and layer onto skewers.
- Season on both sides with Tony Chachere’s Spice and Herbs Seasoning and spray with avocado oil spray to prevent chicken from sticking.
- Add chicken to the grill and cook on each side for 4-5 minutes until chicken has cooked through.
- While the chicken is cooking, make the sauce by combining mayonnaise, Greek yogurt, buttermilk, Tony Chachere’s Creole Seasoning, dill, onion powder, garlic powder, chives, jalapeño, cilantro, and lemon juice and blend to combine.
- Remove chicken from the grill and serve alongside plenty of dipping sauce and enjoy.
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