Original Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
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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from our Cajun Country Cookbook
Grilled Cajun Lobster Rolls
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