Tony’s Chicken
This recipe is one of my family’s very favorite ways to have chicken thighs.
When my son was marching drum corps in college, one of his buddies was from Louisiana and he turned Matthew on to Tony Chachere’s seasoning – thank you Kevin! 😊 Since then, I have found many uses for the seasoning, but this chicken is my FAVORITE! It comes together quickly, and you don’t have to measure anything. You just season it as much as your heart tells you! I like to have enough seasoning on the chicken so when it’s grilled it has a little bit of a seared crust on the outside.
This recipe has 4 ingredients and each one of them is important so don’t leave them out! If you are going to eliminate anything, eliminate Tony’s Bold if you are sensitive to spicy foods. This dish is a little on the spicy side but with the right sides, that’s not going to bother you at all! I promise!
Tony’s Chicken
Chicken thighs, boneless and skinless
Directions:
Generously sprinkle both sides of the chicken thighs with Tony’s original, lightly sprinkle with Tony’s bold and Lawry’s seasoning salt. Grill until center temperature is 165 degrees. We like to cook them so they have a nice sear on the outside. You could also cook these in an iron skillet for 3-4 minutes per side and finish them off in a 350 degree oven.
This is a recipe that works really well in a weekly meal prep. These chicken thighs keep well and heat up well and are even delicious cold on a salad.
Enjoy!
