Spice N' Herbs Seasoning 
Creole Butter & Herb Rice Dinner Mix 
Tony’s Glazed Ribs with Homemade BBQ Sauce
Sweet, spicy and savory, and fork-tender ... these Glazed Ribs by Chef Jason Goodenough are just…
Get RecipeWith the freshness of herbs and a touch of spice, Creole For The Soul’s Chimichurri Chicken with Butter & Herb Rice is the perfect weeknight meal and easy to make thanks to Tony’s!
Ingredients
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1 Shallot, Finely Chopped
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1 Fresno Chile or Red Jalapeño, Finely Chopped
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3-4 Garlic Cloves, Thinly Sliced or Finely Chopped
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1/2 Cup Red Wine Vinegar
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1/2 Cup Cilantro, Finely Chopped
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1/4 Cup Flat-Leaf Parsley, Finely Chopped
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2 Tablespoons Oregano, Finely Chopped
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3/4 Cup Extra-Virgin Olive Oil
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4-5 Chicken Leg Quarters, or Chicken Cut of Choice
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Cooking Oil Spray
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Tony’s Spice N’ Herbs Seasoning, to Taste
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Tony’s Butter & Herb Rice Dinner Mix
- Clear
Directions
- Combine shallot, chili, garlic, vinegar and 1 teaspoon of Tony’s Spice N’ Herbs Seasoning in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley and oregano. Using a fork, whisk in oil. Set aside.
- Put the chicken in a baking dish or bowl, and season generously with Tony’s Spice N’ Herbs Seasoning.
- Coat chicken with the chimichurri sauce, rubbing it all in to ensure it is fully covered, even under the skin; cover bowl or baking dish and let marinate in the fridge for at least 4 hours or overnight.
- Once marinating is complete, preheat oven to 400°F.
- Line a baking sheet with aluminum foil and top with a grilling rack. Coat rack with cooking oil spray and place chicken pieces on top.
- Bake 40-45 minutes or until juices run clear and skin is crispy.
- While chicken is cooking, prepare Tony’s Butter & Herb Rice Dinner Mix according to package instructions.
- Enjoy!
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