Chicken Seasoning Blend

Chicken Seasoning Blend is made from rosemary, paprika, cumin, basil, rosemary, garlic powder, and more. 

The next time you feel like making Crispy Butter Chicken, Simple Roast Chicken, or Easy Grilled Chicken, you should quickly make your own Chicken Seasoning Blend before you start. It’s an incredibly easy seasoning recipe to make and it gives any chicken recipe a great flavor.

Chicken Seasoning Blend ingredients on plate

If you want a savory spice blend that works really well with pretty much any chicken dish, from marinades to grilling to BBQ, then Chicken Seasoning Blend is what you need to try. You can make it from ingredients that you probably already have hanging out in your house.

The great thing about homemade seasonings is that you have more control over what goes in them. If you want more of one thing and less of another, you can customize your blend really easily according to your personal tastes.

To use Chicken Seasoning Blend like a dry rub or marinade, take your chicken breast or chicken thighs and put them into a sealable bag. Pour the spice blend into the bag as well, then shake it to make sure that the chicken is thoroughly coated. Then take the chicken out and put it into a small bowl, cover it and put it in the fridge, or just put the whole bag in to chill for at least 4 hours. You can leave the chicken in the marinade for up to about 24 hours, but make sure not to use it before 4 hours. Take it out and cook it up. The meat should now be tender and infused with flavor.

To marinate a whole chicken place to chicken onto a pan and, using a clean hand, rub the Chicken Seasoning Blend onto it. Make sure to thoroughly coat it and then cover it with plastic wrap and refrigerate. Let it sit for at least 4 hours as well. Also, make sure to always thoroughly wash your hands with soap and hot water after handling raw chicken flesh so that you don’t get sick.

HOW TO MAKE CHICKEN SEASONING BLEND

  • Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together in a small bowl until blended.
  • Store in an airtight container.
Chicken Seasoning Blend ingredients mixed on plate

VARIATIONS

  • Oregano: Add a dash of oregano to give your chicken recipe an earthier flavor that has more of an old-world taste.
  • Olive Oil: If you mix the Chicken Seasoning Blend with a little olive oil, you can use it to baste chicken breasts in a wet rub. It’s just as delicious and helps to keep the meat moist.
  • Coriander: Coriander has a naturally tart, almost lemon-like flavor that is delicious mixed into this Chicken Seasoning Blend. Since coriander is actually part of the same plant as cilantro, some people may perceive it as tasting soapy due to a specific gene they carry, so if you don’t like cilantro you may want to stay away from coriander.
  • Chili Powder: For a little bit more of a kick, stir in some chili powder. The chili powder has a naturally sweet taste with a mildly spicy kick that will add a little bit of excitement to your chicken.
Chicken Seasoning Blend on cooked chicken

HOW TO STORE

  • Store: Keep your Chicken Seasoning Blend in a cool, dry place like a cupboard or pantry inside an airtight container. You can put your spices in the fridge, but it won’t prolong the spice blend’s lifespan for more than about 3 months and the natural moisture inside can make the seasoning soggy.

Pin this recipe now to remember it later

Pin Recipe

Chicken Seasoning Blend

Chicken Seasoning Blend made from rosemary, paprika, cumin, basil, rosemary, garlic powder and more.
Yield 15
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Seasoning
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 teaspoons kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary , minced
  • 1 teaspoon paprika
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon cayenne pepper
  • 1 cube chicken bouillon , crushed

Instructions

  • Mix the salt, basil, oregano, rosemary, paprika, black pepper, cumin, garlic powder, onion powder, mustard, thyme, celery seed, cayenne pepper, and chicken bouillon together in a small bowl until blended.
  • Store in an airtight container.

To Finish:

  • Season chicken liberally on both sides with chicken seasoning blend.
  • Allow to marinate for 20 minutes.
  • Cook as desired.

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 311mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Keyword: Chicken Seasoning Blend
Chicken Seasoning Blend collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I’m cooking for one. How much chicken (pounds) would this recipe season? I wouldn’t want to use it all for one 8 oz. chicken breast.