Original Creole Seasoning 
Chili Dogs with Trinity Relish
Turn up the flavor on a classic chili dog with a little help from Tony Chachere’s!…
Get RecipeSweet, smoky, and spicy! This honey lime chicken with Elote corn salsa by @firehousegrub brings bold flavor and backyard BBQ vibes to your plate.
Ingredients
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3 lbs chicken breast
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3 tbsp olive oil
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2 tbsp soy sauce
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2 tbsp honey
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Juice from 1 lime
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2 tbsp chili powder
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1 tbsp garlic powder
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2 tbsp garlic powder
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2 tbsp Tony Chachere’s Original Creole Seasoning
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Corn Salsa:
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4 ears of corn
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1 jalapeno
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1 avocado diced
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1/4 cup chopped cilantro
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Juice from 1 lime
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1/2 cup mayo
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1/2 cup grated cotija cheese
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- Tony Chachere’s Original Creole Seasoning, chili powder, and garlic powder to taste
- Clear
Directions
- Butterfly chicken breasts.
- Combine ingredients for chicken in a mixing bowl and stir to combine. Let marinate for at least 30 minutes.
- Light grill to medium high heat. Place corn and jalapeno on the grill. Continue to grill, turning occasionally, until they are charred.
- While corn and jalapeno are cooking, place chicken on the grill. Grill for 6-8 minutes per side or until at least 165 degrees internal.
- Remove corn and jalapeno from the grill. Cut corn off the cob into a mixing bowl. Dice jalapeno and add to the bowl. Add diced avocado, cilantro, mayo, and lime juice to bowl. Stir to combine and add seasonings to desired taste.
- Remove chicken from the grill and let it rest. Dice up and serve over white rice. Top with elote corn salsa and enjoy!
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