Creole Butter & Jalapeno Marinade 
30-Minute Chicken Marinade 
No Salt Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeFire up the grill and give your chicken parm a Creole upgrade with this recipe by @ChefBradleyBayou. Marinated and grilled to perfection for easy nights around the table with bold flavor.
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Ingredients
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1/2 of a chicken, with skin
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2 1/2 cups marinara of choice
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4 tablespoons Tony Chachere’s No Salt Seasoning
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1/2 cup Tony Chachere’s 30-Minute Chicken Marinade
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1/2 cup Tony Chachere’s Creole Butter & Jalapeño Injectable Marinade
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1 cup fresh sliced mozzarella cheese
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1/2 cup shredded parmesan cheese
- Clear
Directions
- Strain 1 cup marinara sauce through a fine mesh sieve and mix with Tony’s 30-Minute Chicken Marinade and Tony’s Creole Butter & Jalapeño Injectable Marinade. Using the provided syringe, inject chicken thigh, breast, leg, and wing with mixture.
- At 400ºF over indirect heat, grill chicken skin side down first until crispy, closing the grill and allowing to roast. Coat with half of any remaining marinade mix. Flip chicken after 40 minutes, and coat with the other half of remaining marinade mix. Continue to cook until 165ºF internal temperature.
- Top carefully with mozzarella cheese and parmesan. Close grill lid and allow cheese to melt. Serve up hot and fresh. Enjoy!
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