Spice N' Herbs Seasoning 
30-Minute Chicken Marinade 
BOLD Creole Seasoning 
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
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Ingredients
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5 Boneless, Skinless Chicken Thighs, Fat Removed
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2 Teaspoons Tony’s Spice N’ Herbs Seasoning, or to Taste – Optional for Additional Flavor
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3 Teaspoons Tony’s 30-Minute Chicken Marinade
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1 Tablespoon Olive Oil
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1 1/2 Tablespoons Fresh Lemon Juice
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2 Teaspoons Tomato Paste
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1 1/2 Tablespoons Greek Yogurt
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5 Cloves Garlic, Minced
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2 Tablespoons Onion, Minced
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2 Teaspoons Garlic Powder
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1 Teaspoon Dill Weed
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1 Teaspoon Tony’s BOLD Creole Seasoning, or to Taste
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3/4 Cup Greek Yogurt
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3/4 Cup Cucumber, Shredded or Diced
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2 Tablespoons Lemon Juice
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1 Teaspoon Olive Oil
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1 Tablespoon Fresh Dill Weed
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4 Cloves Garlic, Minced
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4 Gyro Wraps or Naan Bread
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Preferred Veggies: Lettuce, Tomato, Red Pepper and Red Onion
- Clear
Directions
- In a large bowl, combine chicken thighs, Tony’s Spice N’ Herbs, Tony’s Chicken Marinade, 1 tablespoon olive oil, 1 1/2 tablespoons lemon juice, 2 teaspoons tomato paste, 1 1/2 tablespoons Greek yogurt, 5 cloves garlic, 2 tablespoons minced onion, 2 teaspoons garlic powder and 1 teaspoon dill weed. Combine well and let chicken marinate for at least 30 minutes, longer for a more intense flavor.
- Drizzle a large pan or skillet with extra virgin olive oil and bring pan to medium-high heat. Once hot, add in half of the chicken thighs (if you add them all at once, they won’t brown as well). Cook chicken for about 7 minutes on each side or until fully cooked. Repeat with the rest of the chicken thighs. Let chicken sit for 5 minutes before cutting into slices or cubes.
- To make the Tzatziki sauce, combine Tony’s BOLD Seasoning, 3/4 cup Greek yogurt, 3/4 cup cucumber, 2 tablespoons lemon juice, 1 teaspoon olive oil, 1 tablespoon dill weed and 4 cloves garlic.
- Assemble the gyros by laying out the wraps and adding the sauce, veggies and chicken. Enjoy!
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