30-Minute Chicken Marinade 
Original Creole Seasoning 
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Get RecipeTurn dinner into a Creole-inspired favorite with this Chicken Meatball Sub by @ChefBradleyBayou. Juicy chicken meatballs, freshly made marinara and Tony Chachere’s bold Creole flavors come together for one seriously satisfying sandwich.
Ingredients
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1/3 cup Tony Chachere’s 30-Minute Chicken Marinade
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3 tablespoons Tony Chachere’s Original Creole Seasoning
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2 pounds ground chicken
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2 eggs
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1 1/2 cup finely crushed crackers or breadcrumbs
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2 tablespoons cooking oil
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large french loaf, or sourdough bread
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3 large stalks celery, roughly chopped
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1 large sweet onion, roughly chopped
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3 medium green bell peppers, roughly chopped
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7 tablespoons butter
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splash of apple cider vinegar or white vinegar
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3 tablespoons honey or sugar
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sliced provolone cheese
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sliced mozzarella cheese
- Clear
Directions
- In a large mixing bowl, combine ground chicken, Tony Chachere’s 30-Minute Chicken Marinade, 1 tbsp Tony Chachere’s Original Creole seasoning, eggs, and crackers (or breadcrumbs). Cover and refrigerate for 30 minutes.
- While chicken is marinating, in a medium saucepot, melt the butter. Cook the onions, celery, and bell pepper for 15 minutes or until softened and translucent over medium-low heat. Add a splash of apple cider vinegar and honey (or sugar) and allow to simmer for 5 more minutes. Blend ¾ of this and add back to pot with remaining solids.
- Portion chicken mixture into desired ball size (12-15 per batch in mind) and place one at a time clockwise in a large sauté pan, over medium-high heat with cooking oil. Flip meatballs in the order they were placed in the pan from first to last. Continue cooking a minute or so on each side or until internal temperature reaches 165ºF
- Slice a loaf of bread along the edge and unfold, stuffing with meatballs, smothering them in trinity “marinara” and cheese. Bake at 375ºF or broil until cheese is melted and bread is toasty. Cut into desired sections and ENJOY!
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