Chicken seasoning: recipe and instructions

How should I season my chicken? So that you never ask yourself this question again, we have the best tips on how to make it really tasty!

Everyone knows and loves it: the smell of chicken is just around the corner. The thought of crispy skin and tender chicken breast makes your mouth water. We would also like to have this feeling at home alone. To make this work, we’ll tell you what to consider, what spices go well with chicken, and then we’ll show you our best chicken seasoning recipe.

Chicken seasoning: list of suitable seasonings

dry herbs

  • rosemary
  • thyme
  • oregano
  • calm
  • tarragon
  • dill
  • cute
  • fenugreek
  • coriander

spice powder

  • Paprika powder / smoked paprika
  • curry powder
  • ground cumin
  • cumin
  • India’s saffron
  • saffron
  • acrid

Fresh spices

  • garlic
  • lemon
  • Lime
  • lemon

Except this

  • pepper and salt
  • soy sauce
  • oil
  • Bbq sauce
  • Ketchup
  • Worcester sauce
  • honey
  • maple syrup
  • Brown sugar
  • mustard

spice mixes

Spicy Chicken: The perfect fried chicken

For a perfectly roasted chicken with a crispy crust and tender meat, you need a certain instinct. Especially in the right seasoning it matters If you follow our advice, nothing should go wrong.

Marinating

When you prepare a whole chicken or a roast chicken, this is done brush all over chicken with liquid marinade. You can choose one for this Use brushes or your hands. The advantage of using your hands is that you notice exactly where you have already spread the marinade and can massage it better into the skin of the chicken.

condiments

A marinade to season fried chicken it usually consists of salt, pepper, paprika powder, garlic and oil as well as optionally outside Thyme, rosemary or oregano. Before applying the marinade, rinse the chicken under running water and then pat dry. You can do this in addition to the external marinade Season the inside of the chicken with a little salt.

Here’s how it works

Then the marinated chicken in the oven in a baking dish, on a wire rack with a drip tray underneath or wrapped in aluminum foil approx. Cook at a temperature of 200 degrees up/down for about 80 minutes. If you are preparing the chicken in a roasting pan or on a wire rack, you should brush it with the marinade running down at regular intervals with a brush. This way it stays juicy.

Our top tip: For a particularly crispy skin, it is advisable to supplement the marinade with a little brown sugar. The sugar caramelizes during baking and makes the skin extra crispy.

If you want to know more about how to properly prepare a whole chicken, you can read here: How to prepare a chicken or try our recipe for a classic roast chicken.

Recipe: Chicken Wagon Roast Chicken Seasoning Mix

Ingredients for 1 whole chicken about 1000 gr

  • 1 clove of garlic
  • 2 teaspoons of smoked paprika powder
  • 2 teaspoons coarse sea salt
  • 3 pinches of pepper
  • 4 tablespoons of oil

Finely chop the garlic. In a bowl, mix all the ingredients well with the oil. Rub the dry washed and beaten chicken evenly with the marinade and massage well. Then cook in a preheated oven at 230 degrees top/bottom heat for about 60 to 80 minutes.

Important: After about 40 minutes, the chicken should be covered with aluminum foil or cooked directly in a covered pan to avoid burning the paprika skin.

chicken thighs;  Chicken seasoning: recipe and instructions

Chicken legs taste much better with a delicious marinade.

© Julia Furman / Shutterstock

Season chicken thighs

Here’s how it works

Seasoning chicken thighs works the same as seasoning a whole chicken. First, rinse the thighs and pat them dry. Unlike whole chicken, chicken thighs Really boil for about 8 minutes before marinating. Only after that they should be marinated and cook for about 40 to 45 minutes at a temperature of 180 degrees above/below. The same goes for the thighs: brush regularly with marinade.

condiments

Creativity is allowed to run wild when it comes to choosing seasonings for chicken thighs. with Hot with chilli, slightly more oriental with cumin, saffron and turmeric and an Asian touch with soy sauce and lemon. For all BBQ fans can eat the thighs even with something BBQ sauce, ketchup, Worcestershire sauce, honey and paprika powder.

Seasoning Chicken: Recipes and Instructions;  chicken breast

Whether marinated or seasoned with dry herbs: the main thing is that the chicken breast remains really juicy.

© Julia Furman / Shutterstock

Season the chicken breast

Unlike thighs and fried chicken, chicken breast is much faster. BECAUSE The cooking time is shorter and also that Marinating is not that difficult. Another difference is that Chicken breasts both marinated and dry it can be.

Dry season the chicken breast

If you want to flavor your chicken breast with spices and dried herbs, I recommend adding these only after baking to put into flesh. Otherwise, they can burn and taste bitter. In other words: Brown the chicken breast on both sides for about 6-8 minutes in a pan and then cover with a little of the stock in the pan or alternatively cook in the oven wrapped in aluminum foil for about 10-15 minutes. Then the season.

Marinate the chicken breast

Chicken breasts are great for marinating for long periods of time so that the individual spices soak deep into the meat, allowing you to create your own unique flavor for your cut of meat. Marinades should be oil or sauce based, so that they spread easily. whether Asian, BBQ, Fruity, Spicy, Indian, Oriental or Mediterranean it’s entirely up to you. Then the chicken breast can be grilled, baked or cooked in the oven for about 12-15 minutes.

Video tip: chicken cutlet video cooking school



Season the chicken: it tastes like it came from the chicken wagon

And here you will find even more delicious chicken recipes.

How long should you marinate a chicken?

Only chicken breasts are suitable for long marinating. For best results, it is best to marinate the chicken breast for about three to five hours. For a whole chicken, basting with the marinade just before cooking and basting with the marinade again during the cooking process is sufficient.

This will keep your chicken breasts juicy

Keep the temperature moderate when baking, grilling or roasting. You can use higher temperatures for searing, but you should lower them afterwards to prevent the chicken from drying out. Another tip is that Wrap the chicken breasts in aluminum foil or cook them covered in a pan. This keeps the liquid flowing in.

Bridget

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