Original Creole Seasoning 
Smoked & Grilled Chicken Wings
These smoked and grilled chicken wings by @grillnation are layered with flavor, rich smokiness, fire-seared crisp,…
Get RecipePerfect for a smaller holiday feast or a weekday meal, this Blackened Spatchcock Chicken by Creole for the Soul is juicy, buttery, herbaceous and has a crispy Cajun skin. As Devin Smith says, “this is seriously the best way to cook a whole chicken!”
Ingredients
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1 Whole Chicken (3-5 Pounds), Spatchcocked
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Tony’s Original Creole Seasoning, to Taste
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1 Teaspoon Baking Powder
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Smoked Paprika, to Taste
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Avocado Oil
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1 Onion, Sliced
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Fresh Basil Leaves
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Fresh Thyme Sprigs
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1 Stick Butter
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Italian Seasoning, to Taste
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Garlic, Minced to Taste
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1 Lemon
- Clear
Directions
- If your chicken isn’t already split, start by spatchcocking it.
- Once split, generously coat the top skin side of the chicken with baking powder and Tony’s Original Creole Seasoning, to taste. Place chicken in an oven-safe pan topped with a wire rack and refrigerate for a minimum of 4 hours to brine.
- Preheat oven to 450°F. While preheating, take your butter and mash it into your dried herbs, including more Tony’s Original Creole Seasoning to taste, lemon juice and minced garlic. As this is done to taste, make sure you keep testing and adjusting the seasonings.
- After the 4 hours, take the chicken out of the refrigerator and transfer to a cutting board. Spoon off chunks of the compound butter and stuff it into the thighs and breasts of the chicken and press down to flatten it under the skin.
- Coat the entire chicken, to and bottom, with olive oil and then Tony’s Original Creole Seasoning and paprika, and rub all over until the chicken is thoroughly covered.
- Line over safe tray with aluminum foil and top with sliced onions, garlic cloves and fresh herbs. Add wire rack on top and then add the chicken, tucking the lemon slices under the corners of the chicken.
- Place chicken in oven and cook for about 30-40 minutes until chicken is cooked through completely and skin is crispy and brown.
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from our Cajun Country Cookbook
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