Recipes

• Apr 16, 2008 6:30 am US/Pacific
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  Creole Jerk Chicken With Sweet Pea Salsa

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Creole Jerk Chicken With Sweet Pea Salsa

Summer's almost here and it's time to enjoy the pool and outdoor entertaining. For a great party menu, look to Tony Chachere's Creole foods for great easy and delicious ideas.

Creole Jerk Chicken

INGREDIENTS:

3 lb Chicken Thighs and Legs
1 cup Tony Chachere's Jalapeno Butter Marinade
1 Orange, juiced
1 Lemon, juiced
1 Lime, juiced
1 Tabasco Pepper (or more!)
1 tsp Cinnamon
1/4 tsp Nutmeg
1 Tb Tony Chachere's Creole Seasoning

DIRECTIONS:

1. Rinse chicken under cool water and pat dry. In a food processor, blend all other ingredients.
2. Pour over chicken and let marinate for at least one hour.
3. Prepare a charcoal or gas grill.
4. Grill on all sides until brown on outside and cooked through, about 35 to 40 minutes.

Sweet Pea Salsa

INGREDIENTS:

1 bag frozen Peas, defrosted
2 Limes, juiced
3 Tb Vegetable Oil
½ cup Red Onion, chopped
2 Roma Tomatoes, seeded and chopped
½ cup Cilantro, chopped
1 Jalapeno, chopped
1 Tb Tony Chachere's Creole Seasoning

Combine all ingredients and serve.

Marinated Salmon Cocktail 

INGREDIENTS:

1 ½ lb Salmon, cut in 1" cubes
Tony Chachere's Creole Seasoning
1 pint Cherry Tomatoes, halved
1 bunch Green Onion, chopped
1 avacado, pitted and large diced
1 Tb garlic, chopped
3 lemons
Splash of Vegetable Oil

1. Season fish liberally with Tony Chachere's Creole Seasoning.
2. Lay on a sheet pan and bake in a preheated 375 degree oven for20 minutes.
3. Remove from oven and chill. In a bowl, lightly toss fish with all other ingredients. Let marinate for at least two hours.
4. Serve in cocktail glasses with crackers.