Creole Butter & Jalapeno Marinade 
Original Creole Seasoning 
Grilled Chicken Muffuletta Sliders
Treat yourself to the ultimate comfort food with these grilled chicken muffuletta sliders by @mydiaryofus! Juicy…
Get RecipeJuicy and buttery, infused with garlic, herbs and Creole seasoning, this Jalapeño Butter Spatchcock Chicken by Creole Seoul is the perfect dinner for the entire family.
Ingredients
-
Whole Chicken (3-4 Pounds)
-
1 Tablespoon Olive Oil
-
1/2 Cup Onion, Bell Pepper, Celery (Holy Trinity), Chopped
-
6 Cloves Garlic, Peeled and Smashed
-
10 Sprigs Fresh Thyme
-
2-3 Sprigs Sage
-
1/4 Cup Dry White Wine
-
1/2 Cup Chicken Broth
-
2 Teaspoons Lemon Juice
-
2 Teaspoons Cornstarch
-
1 Bottle Tony’s Jalapeño Butter Marinade
-
Tony’s Original Creole Seasoning, to Taste
-
Italian Seasoning, to Taste
- Clear
Directions
- Place chicken on a cutting board breast-side down and blot dry with a paper towel.
- To spatchcock the chicken, cut down one side of the spine through the ribs and then repeat on the other side of the spine. Discard the spine.
- Flip the chicken over and firmly press down on the breasts of the chicken with your hand until the chicken flattens.
- Pour 1/2 cup Tony’s Jalapeño Butter Marinade into a small bowl. Fill a syringe with the marinade and inject into the two breasts, two thighs and two drumsticks.
- Season the whole chicken with Tony’s Original Creole Seasoning and Italian seasoning to taste, and then refrigerate the chicken for at least 2 hours to overnight.
- Once it’s time to cook, remove the chicken from the refrigerator and let it come to room temperature. Preheat the oven to 425°F and line a large cast iron skillet with aluminum foil.
- Place the Holy Trinity, garlic, thyme, rosemary, thyme, white wine, 1/2 cup of broth and olive oil on top of the aluminum foil and combine all ingredients.
- Place a metal rack on top of the foil and place the whole chicken on top of the metal rack, breast-side up.
- Rub the chicken with the additional 2 tablespoons of oil. Be sure to really massage the oil into the chicken.
- Place the chicken in the oven and bake for 35-45 minutes or until it has an internal temperature of at least 160°F.
- Remove the chicken from the oven and let it rest for at least 15 minutes.
- Meanwhile, pour all the cooked vegetables, liquid and herbs from the bottom of the skillet into a small saucepan and add in the remaining Tony’s marinade from the bottle.
- Bring the sauce to a boil and then turn the heat to a simmer and squeeze or pour in the lemon juice.
- Create a slurry with two parts cornstarch to one part water and whisk it into the sauce.
- Continue to cook the sauce over medium heat until thick.
- Carve chicken and add to a serving platter. Generously baste chicken pieces with sauce and serve. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Chopped Cheese on a Jamaican Patty
Get ready to indulge in @Tashaliana Chopped Cheese on a Jamaican Patty! This irresistible dish brings…
Get Recipe