How to Season Chicken | JUST SPICES®️ (2024)

FAQs

How to Season Chicken | JUST SPICES®️? ›

Aside from classics like salt, pepper, basil and garlic, you could try using chilli powder, ginger, cumin, cayenne, paprika, oregano, sage, rosemary and thyme.

Dry rubs are mixtures of herbs and spices that you can use to season any kind of meat. If you want to use a dry rub on your chicken, you can easily apply it right before you cook or far in advance.

It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat. A good marinade is roughly three parts oil to one part acid, plus salt and other seasonings like spices, crushed garlic, or a little natural sugar.

If you are seasoning it with more than salt and pepper, combine your spice mixture (I love the simplicity of freshly minced garlic and a mix of herbs like rosemary, sage, and thyme) in a bowl, then rub all over. Again, don't forget about the inside of the bird! Feel free to season in advance to boost flavor.

Seasoning skinless chicken is as straightforward as with any other cut of meat. Lightly drizzle olive oil over the chicken to act as a binder, sprinkle your seasoning on top, then gently press it in and let your chicken dry-marinate for about 45 minutes.

You can marinate chicken anywhere from 2 hours up to 24 hours, though marinating chicken for even 15 to 30 minutes can impart flavor and moisture into smaller pieces of meat.

Marinate them.

If you're cooking chicken breasts without skin or fat, infuse them with some extra flavor and liquid to keep them tender. Choose your favorite marinade and throw them in a ziploc bag with the marinade. Marinate them overnight before grilling, baking, or searing. The difference is uncanny.

You're Not Letting Them Rest

After your chicken breasts are done cooking, let them rest for at least half the time that you cooked them for before slicing into them. This will ensure that the breasts stay super juicy and flavorful, and that they're fully cooked.

What gives chicken its flavor? ›

Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds.

The amount of salt is a matter of taste, so experiment. I like a medium grade sea salt and have found that 1/4 to 1/2 tsp a pound for chicken parts, 3/4 tsp a pound for a whole chicken, and 1 tablespoon for a 4 pound chuck roast worked well.

You can flavor your flour with any spice you like, but for a classic fried chicken, stick to salt and pepper. Whatever you do, be sure to add some seasoning to your flour, otherwise, you'll end up with a bland crust.

Just because the chicken is already cooked doesn't mean it can't benefit from a rub. Before reheating, make a custom blend of your favorite spices like paprika, cayenne, onion or garlic powder. Mix in dried herbs or a bit of sugar for beautiful caramelization, then sprinkle it evenly over the skin.

Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken). Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.

Mix dry ingredients together in a small bowl and rub into the chicken, making sure to get the rub into the nooks and crannies. Let rub sit on the chicken for up to 12 hours in the refrigerator. Preheat a grill to medium heat. Place dark meat on the grill first because it has a longer cooking time than white meat.

Spritz food with water or broth before seasoning it for the oven. Before you hit your food with those seasonings, use a spray bottle to spray it with a light coating of water, broth, or cooking vinegar. This adds a wet coating for salts and other seasonings to stick to, without the need for oil.