How to Season Chicken

Seasoning for Baking, Broiling, and Roasting

Add a fresh herb rub to your chicken. In a small bowl, combine 1 tablespoon of snipped fresh thyme, 1 tablespoon of snipped fresh sage, 1 tablespoon of snipped fresh rosemary, 1 teaspoon of black pepper, 1 teaspoon of salt, ½ teaspoon of crushed red pepper, and 2 cloves of minced garlic. Rub the mixture over the chicken before you bake or grill it. This recipe makes enough rub for about 3 pounds (1.36 kilograms) of chicken. If you don't plan on using all of the seasoning, consider storing it in a small jar in your fridge. Use it within the week.

Make brined chicken with honey, lemon, and sage. Fill a large pot with ½ cup (120 milliliters) of honey, ½ cup (140 grams) of salt, 1 quart (950 milliliters) of water, 2 cloves of sliced garlic, and ¼ cup (60 milliliters) of olive oil. Pull the skin away from a while chicken, and tuck 6 sage leaves and 6 thinly sliced lemon wedges underneath. Place the chicken into the brine and let it sit for in the fridge for several hours. Once the time is up, brush the chicken with olive oil before roasting it. For skinless chicken breasts, let it sit for one and a half to two hours within the brine. For bone-in pieces, let it sit for four hours. For a whole chicken, let it sit at least for four hours or overnight.

Make a salt and sugar brine. In a large pot, combine 1 gallon (3.8 liters) of cold water, ½ cup (140 grams) of kosher salt, and 2/3 cup (135 grams) light brown sugar. Soak the chicken in the brine for up to 2 hours, rinse it, then cook it as desired. If you don't have kosher salt, use ¼ cup (70 grams) of regular table salt instead.

Try a buttermilk brine to make the meat more tender. In a large pot, combine 1 quart (950 milliliters) of buttermilk, 4 teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper. Add the chicken, cover, and leave in the fridge for 4 hours. When you are ready to cook the chicken, drain the buttermilk. This is enough for one, whole chicken. After you are done brining, consider baking your chicken with 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups of chopped fresh dill.

Try a basic brine that adds moisture and flavor to chicken. In a pot over medium heat, combine: 1 gallon (3.8 liters) of warm water, ¾ cup (210 grams) of salt, 2/3 cup (150 grams) of sugar, ¾ cup (180 milliliters) of soy sauce, and ¼ cup (60 milliliters) of olive oil. Stir everything together until the sugar and salt dissolve, and then allow the brine to cool to room temperature. Place the chicken into the brine and leave it in the fridge for 2 to 4 hours. Rinse and pat dry the chicken before baking it.

Seasoning for Grilling

Try a spicy barbecue rub. In a small bowl, mix together 2 tablespoons of brown sugar, 1 tablespoon of ground allspice, 1 tablespoon of ground ginger, 1 teaspoon of salt, 1 teaspoon of ground cumin, 1 teaspoon of ground red pepper, and 1 teaspoon of ground black pepper. Rub the mixture over the chicken before you grill it. The mixture can be stored in an airtight container for up to 6 months.

Go sweet and sour with a Moroccan rub. In a small bowl, combine 1 teaspoon of Hungarian sweet paprika, ½ teaspoon of ground cumin, and ½ teaspoon of ground cinnamon. Add ¼ teaspoon of the following: salt, ground ginger, ground red pepper, and freshly ground black pepper. Grill the chicken as desired.

Go classic with a lemon-herb marinade. In a small bowl, combine ¼ cup (60 milliliters) of olive oil, 3 minced garlic cloves, 2 tablespoons of chopped, fresh rosemary, 2 tablespoons of chopped, fresh thyme, the zest and juice of 1 lemon, and a dash of salt and pepper. Pour the marinade into a plastic, resealable bag and add the chicken. Leave the bag in the fridge for 2 to 8 hours, then grill over medium-high heat. This is enough to season 2 pounds (0.91 kilograms) of chicken. Other dried herbs that you could use to improve the flavor include rosemary, basil, or oregano.

Make an orange-lemon marinade. In a small bowl, combine: ½ cup (120 milliliters) of orange juice, ½ cup (120 milliliters) of lemon juice, ¼ teaspoon of chopped sage, a ½ inch (1.27 centimeters) section of minced ginger, 1 tablespoon of soy sauce, 3 cloves of minced garlic, and ¼ teaspoon hot sauce. Pour the mixture into a resealable bag and add the chicken. Let it marinate for several hours to overnight in the fridge. Grill or broil the chicken until it is fully cooked.

Try a sweeter honey-lemon marinade instead. In a small cup, combine the juice from 1 lemon, 1 tablespoon of honey, 1 tablespoon of olive oil, and a dash of salt and pepper. Pour the marinade into resealable bag and add the chicken. Leave it in the fridge for 15 to 60 minutes, then grill.

Make herb-marinated chicken. In a small cup, mix together 1 tablespoon of vinegar, 2 to 3 tablespoons of dried herbs, 1 to 2 tablespoons of garlic or onion powder, ¼ cup (60 milliliters) of extra-virgin olive oil, and 1 to 2 tablespoons of mustard. Pour the marinade into a resealable bag and add the chicken breasts. Seal the bag and allow the chicken to marinate for a few hours in the fridge. Once the chicken has marinated, you can either grill or bake it. For the vinegar, try one of the following: apple cider, balsamic, or red wine. For the dried herbs, try one of the following: crumbled bay leaf, oregano, rosemary, or thyme. You can freeze the chicken and marinate for up to 2 weeks.

Try a teriyaki marinade. In a small bowl, mix together: 1 cup (240 milliliters) of soy sauce, 1 cup (240 milliliters) of water, ¾ cup (180 milliliters) of white sugar, ¼ cup (60 milliliters) of Worcestershire sauce, 3 tablespoons of distilled white vinegar, 3 tablespoons of vegetable oil, 2 teaspoons of garlic powder, and 1 teaspoon of grated fresh ginger. Once the sugar dissolves, pour everything into a resealable bag and add the chicken. Let it sit for a few hours to overnight in the fridge. Grill or bake the chicken once it is done marinating.

Know when to use barbecue sauce. Barbecue sauce is the perfect compliment to chicken, but when you add it can make a huge difference in how the chicken tastes. If you add the barbecue sauce too early, your chicken may end up over-flavored. If you add it too late, your chicken may not be flavored enough. Here are some guidelines: If you are baking or grilling the chicken, apply the barbecue sauce at the very end, just as the chicken finishes cooking. If you are cooking your chicken on a slow roaster or in a crock pot, add the barbecue sauce when the chicken is halfway done. Consider adding a little bit of honey mustard to your barbecue sauce for an added kick. Consider using barbecue sauce as a marinade if you are planning on grilling the chicken.

Seasoning for Frying

Make a blackening seasoning for skillet cooked chicken. In a separate cup or bowl, mix together a pinch of chili powder, some salt and pepper, cayenne pepper, seasoned salt, and garlic powder. Rub the seasoning over the chicken, then cook the chicken in a skillet.

Season chicken with minced garlic if you are sauteing it in a pan. You can also squeeze in some lemon juice in addition to the garlic for added zest. Don't worry if the garlic turns blue. This is normal, and just the enzymes reacting. If fresh, minced garlic is too strong for you, you might prefer garlic powder or garlic salt.

Use some olive oil and spices. Brush some olive oil onto the chicken. Then, choose one of the following to sprinkle over your chicken: cayenne, garlic, lemon-pepper, pepper, rosemary, salt, or thyme. This is also great for grilled or baked chicken.

Go basic with some salt and pepper. Simply sprinkle salt and pepper over your chicken to your tastes, and then cook it however you want to. You can also use lemon-pepper instead of regular pepper for added zest. You can buy the lemon-pepper pre-made, or you can make your own by squeezing some lemon juice over the chicken, then sprinkling some salt and pepper over it. This is also great for grilled or baked chicken.

Give your chicken a little bit of spice with chili flakes. Cover your chicken with a dash of salt, a dash of pepper, a squeeze of lemon juice, and a pinch of chili flakes. This is also great for grilled or baked chicken.