Rotisserie Chicken Seasoning

Rotisserie Chicken Seasoning is a homemade spice rub to recreate your favorite store rotisserie chicken at home preservative free using everyday spices.

Just like Taco Seasoning Mix, homemade spice blends are great to have on hand for your favorite Chicken Recipes. They are easy to make and so much better than store bought seasoning mixes!

Rotisserie Chicken Seasoning

ROTISSERIE CHICKEN SEASONING

Made with common pantry items, this seasoning blend is gluten free, preservative free, and makes the best chicken dinners. All you need is a whole chicken and your pre-made Rotisserie Chicken Seasoning for an easy weeknight meal of Roast Chicken.

One of the best parts of making a homemade seasoning mix like Rotisserie Chicken Seasoning is that you get to control the ingredients. You know exactly what is going into your spice blend and you can easily adjust to taste. This seasoning blend uses shelf stable ingredients so it lasts as long as the herbs and spices in it, about 2 to 3 years!

Rotisserie Chicken Seasoning makes a great holiday gift! Prepare a large batch and divide it into small glass jars for a savory chicken rub your friends and family can use all year round. Include a handwritten note of your favorite chicken recipe to use it for!

This chicken rub is the perfect blend for a Rotisserie Chicken that tastes like you got it from a restaurant. No need to spit roast your chicken to get it that crispy skin either. We use this Rotisserie Chicken Rub to make amazing Slow Cooker Rotisserie Chicken. Get the crispy, golden appearance of a grocery store chicken without using the oven or grill.

Rotisserie Chicken

Ways to Use Rotisserie Chicken Seasoning

You can use Rotisserie Chicken Seasoning in pretty much any recipe that calls for a spice blend! It tastes great on poultry, pork, and beef. You can use it to season veggies like Roasted Red Potatoes or Roasted Broccoli. Use Rotisserie Chicken Seasoning in recipes that call for Cajun seasoning or Taco seasoning for a new twist on family favorites.

MORE WAYS TO USE ROTISSERIE CHICKEN SEASONING

Oven Baked Rotisserie Chicken Breasts

VARIATIONS ON ROTISSERIE CHICKEN SEASONING

  • Herbs: Use other dried herbs like marjoram, rosemary, oregano, sage, or tarragon to play around with aromatic flavors. You can substitute the dried thyme or create your own blend.
  • Spices: For a smoky chicken seasoning, use smoked paprika. Other dried spices you can use are chili powder, red pepper flakes, ground mustard, or cumin.
  • Wet Chicken Rub: To make Rotisserie Chicken Seasoning a wet chicken rub, mix 2 tablespoons of the spice blend with 2 tablespoons olive oil.

Instant Pot Rotisserie Chicken

To make a whole chicken in the Instant Pot, start with a 4 pound chicken and 2 tablespoons of this Rotisserie Seasoning. Rub chicken and cavity all over with seasoning blend. Set Instant Pot to Sauté function and add 2 tablespoons canola oil. Place chicken breast side down and cook until golden, about 4-5 minutes. Flip chicken over and repeat. Remove chicken and place trivet in Instant Pot. Add 1 cup chicken stock and set chicken on trivet. Close lid and seal valve. Cook on Manual High Pressure 28 minutes, then naturally release pressure.

MORE HOMEMADE SPICES AND SAUCES TO MAKE

HOW TO STORE ROTISSERIE CHICKEN SEASONING

  • Serve: Two tablespoons of Rotisserie Chicken Seasoning equals one seasoning packet, or enough to cover a whole chicken.
  • Store: Keep your Rotisserie Chicken Seasoning in a glass jar with a lid in the pantry or in a cool, dry place for up about 2-3 years.
  • Freeze: You can freeze ground spices for about 6 months, but store in a large amount in a sealed container so humidity doesn’t collect.

Rotisserie Chicken Seasoning blended

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Rotisserie Chicken Seasoning

Rotisserie Chicken Seasoning is a great homemade spice rub for any chicken recipe. Preservative free seasoning blend using every day pantry ingredients.
Yield 20
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Seasoning
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/4 cup salt
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon white pepper
  • 1 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoon black pepper
  • 1 1/2 teaspoon garlic powder

Instructions

  • Add mixture to a small food processor until mixture is no longer full of thyme leaves.
  • Add to glass jar to store.
  • Use 2 tablespoons of seasoning for 1 rotisserie chicken.

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1416mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Keyword: Rotisserie Chicken Seasoning

Rotisserie Chicken Seasoning 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.

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Comments

  1. Made this several times and my family loves it. I tried other recipes and always go back to this one Thanks

  2. Made this lat night & was awesome! Didn’t have any white pepper so I just left it out. Will use again. Next time won’t add so much salt though. Thanks for the recipe!!!!!

  3. This was good, but God almighty spicy! (and we like spicy)
    I’ll be cutting the cayenne down by half or a third.

  4. I LOVE ALL your recipes and look forward to making one often. I cook once a month for a large group of around 40, so I really appreciate the recipes, so I can easily expand the serving size. THANK YOU!!! This week I’m making Chinese…with your Baked Teriyaki Chicken, Classic Fried Rice, Roasted Snap Peas and Homemade Wonton Soup for 40 people. (store bought egg rolls) – but homemade sweet and sour sauce.

  5. Wow, the best chicken seasoning I have ever tried. Way better than any store bought. We are not big on spicy food so I reduce the amount of cayenne and white pepper and it turned out absolutely amazing. Definitely a keeper. Thank you Sabrina!

  6. I was excited to try this recipe, however it was too salty for me. Will try reducing the salt in the recipe as written

    1. Depending on the brand, chickens are sometimes pumped with a sodium filler. That may have added to the additional saltiness. Try and look for organic chicken or check the label next time.

  7. Awesome!! I didn’t have any white pepper so I completely omitted it. (I’ve ruined a dish with white pepper in the past so I didn’t mind skipping it). I cooked the chicken in our Ronco Rotisserie. came out perfectly! Huge hit with the family

  8. I thought this mix had too much pepper. Sabrina’s recipes are always really good, but for me, this one was a bit one sided. All about the pepper, not what a Midwesterner was expecting for a Rotisserie Chicken.

    1. Oh no! I’m so sorry it felt too peppery. I will give it a run in the kitchen again this weekend and re-test. Thanks for honest feedback Eric and the kind words!

  9. Yum! This is absolutely one of our favourite dinners but I always buy a seasoning mix for the chicken. Thanks for the fab recipe! I’ll be very pleased to make my own.

  10. This seasoning looks amazing! I love the idea of making the seasoning myself, instead of buying it, thank you for sharing the recipe.

  11. I don’t have a rotisserie chicken setup for my oven, so I use this to roast a whole chicken instead. So good. 🙂