The Chef

Restaurants

Meals

Drinks

Restaurants›Cajun Catch Seafood Market & Deli›Grilled Crawfish Tail Chicken (la Crawfish) Or Oyster Recipe

Grilled Crawfish Tail Chicken (la Crawfish) Or Oyster Recipe

Name: Cajun Catch Seafood Market & Delis GRILLED CRAWFISH TAIL CHICKEN (LA CRAWFISH) OR OYSTER Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 12 oz crawfish tails (peeled; OR shucked oysters on half shell); 2 tbs olive oil; 2 tbs lemon juice; 2 tsp garlic, minced; 1 tbs Creole seasoning; 1 tsp hot sauce (optional); 0.5 tsp salt; 0.5 tsp black pepper, freshly ground; 6 tbs unsalted butter; 1 each shallot, finely minced; 2 tsp garlic, finely minced; 1 tsp paprika (preferably smoked); 1 tsp Creole or Cajun seasoning; 1 tsp lemon zest; 2 tbs fresh parsley, finely chopped; 1 tbsp green onion, thinly sliced; 0.5 tsp Worcestershire sauce; 0.25 tsp cayenne pepper; 0.25 tsp salt; 4 each lemon wedges; 4 servings toasted French bread or rice; 1 tbs extra chopped parsley

Inspired by Cajun Catch Seafood Market & Deli

Time50m

Serves4

Make Grilled Crawfish Tail Chicken (la Crawfish) Or Oyster Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinated Chicken or Shellfish

1 lb boneless, skinless chicken thighs

12 oz crawfish tails (peeled; OR shucked oysters on half shell)

2 tbs olive oil

2 tbs ReaLemon lemon juice

2 tsp Garlic, minced

1 tbs creole seasoning

1 tsp hot sauce (optional)

1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Crawfish/Seafood Butter (La Crawfish-style)

6 tbs Unsalted butter

1 each shallot, finely minced

2 tsp garlic, finely minced

1 tsp paprika (preferably smoked)

1 tsp Creole or Cajun seasoning

1 tsp Lemon zest

2 tbs fresh parsley, finely chopped

1 tbsp green onion, thinly sliced

1/2 tsp Original Worcestershire Sauce

1/4 tsp Cayenne pepper

1/4 tsp Celtic sea salt

To Serve

4 each lemon wedges

4 servings toasted French bread or rice

1 tbs extra chopped parsley

Method

Marinated Chicken or Shellfish

Prep protein

If using chicken thighs: trim excess fat and pat dry. Pound lightly to even thickness (about 1/2 inch) for even grilling. If using crawfish tails: thaw if frozen, rinse and pat dry. If using oysters: shuck and reserve on half shells on a tray of crushed ice or heat on grill as directed below.

Make marinade

In a medium bowl combine olive oil, lemon juice, minced garlic, Creole seasoning, hot sauce (if using), salt and black pepper. Whisk until emulsified.

Marinate

Place chicken thighs or crawfish tails in a shallow dish or resealable bag. Pour marinade over protein and turn to coat evenly. Refrigerate 30–60 minutes (no more than 2 hours for chicken; 30 minutes max for crawfish tails). If using oysters, briefly brush with marinade right before grilling rather than a long soak.

Crawfish/Seafood Butter (La Crawfish-style)

While the protein marinates, make the crawfish butter. In a small saucepan over low heat, melt the unsalted butter gently. Add the finely minced shallot and cook 1–2 minutes until softened but not browned. Add the garlic and cook 30 seconds until fragrant.

Stir in paprika, Creole/Cajun seasoning, lemon zest, Worcestershire sauce, cayenne and salt. Remove from heat and stir in chopped parsley and sliced green onion. Taste and adjust seasoning: add a little more lemon zest or salt if needed. Keep warm (low heat) until serving. The butter can be held in a warm spot or transferred to a small serving pot for the table.

Grilling and Finishing

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

For chicken: Remove chicken from marinade and let excess drip off. Grill chicken 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and grill marks form. During the last 1–2 minutes of grilling, brush generously with the prepared crawfish butter so it caramelizes slightly on the surface. Let rest 5 minutes, then slice into 1-inch strips or serve whole.

For crawfish tails: Thread tails onto skewers (if preferred) or use a perforated grill basket. Grill over direct heat 1–2 minutes per side until just opaque and slightly charred — crawfish cook quickly. Remove and immediately toss or brush with the warm crawfish butter.

For oysters: Place oysters on the grill (cup side down) over medium-high heat just until they begin to steam and the edges just start to curl, about 3–5 minutes. Spoon a small amount (about 1 tsp) of the warm crawfish butter onto each oyster as they finish so the butter melts into the oyster.

Transfer grilled protein to a serving platter. Spoon any remaining crawfish butter over the top. Garnish with extra chopped parsley and serve with lemon wedges and toasted bread or rice to soak up the buttery juices.