Recipe by Patrick
"This dry mix of herbs and spices adds a unique zing to any chicken dish, it has just the right amount of heat and flavor to make all your guests beg for more. Don't be scared by the long list, most of it is spices you will probably have in your cupboard. Note, it also gives chili a great flavor without adding too much heat."
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1 1/2 teaspoons
crushed dried rosemary
dry mustard powder
ground black pepper
ground dried thyme
chicken bouillon granules
What a great combination of herbs and spices, all perfectly suited for one another! I haven't used this yet but if the aroma is any indication of how it's going to taste on the chicken breasts that are waiting for it we're in for a fine dinner! (I sheepishly confess that I wimped out on the cayenne pepper to be on the safe side and only used half the amount called for) Update: Used this on "Baked Lemon Chicken with Mushroom Sauce," which took this recipe from "blah" to sublime. I know I'm gonna love this stuff.
This was AMAZING! The blend of herbs and spices was Right On! I made 60 servings right off to bat and put the mix in an air tight container. I used this on 2 whole chickens and baked in the oven. I figured if some one did not like the taste then I was safe by just pulling off the skin. Everyone liked it. I can't wait to try it on skinless chicken breasts next.
Wonderful! I love finding homemade seasoning blends on this site. They're so easy to scale up and keep in an air tight container for future use. Plus it's stuff I already have but would have never thought to combine and so much cheaper than buying stuff with preservatives in it. Thanks!
Delicious without being overpowering; I placed six chicken breasts in a pyrex baking dish and drizzled them with olive oil. I put the seasoning blend into a shaker and sprinkled the breasts on both sides. Popped them into a 350 degree oven for about 45 minutes and they turned out juicy and very tasty. Great recipe!
I found this searching for "poultry seasoning" and figured chicken=poultry so I could make this work :) I used this as poultry seasoning in "Cornell Chicken Marinade" and like the bit of flavor I was able to detect through the overpowering vinegar taste. I have some left over I'm looking forward to using as a dry rub to let it shine on it's own!
other than the boullion granules, it is an excellent rub to use on chicken to have put on and sealed in a sealer bag for a few hours or overnight before smoking. To eat that evening. Not cured, but mmmm mmmmm tasty. thank you. like this rub. and adding the rosemary is a real bonus, goes well with pork loin also. minus the granules. the granules are good for the backing or frying. mmmmm chili? mmmm have to try that one. sounds good.
Excellent! You will never have bland chicken again using this recipe! I used it in the "Baked Lemon Chicken with Mushroom Sauce" recipe from this site as well (thanks for the suggestion Naples34102!). It went fantastic in that recipe. I think it would also be great just to rub some chicken breasts with the seasoning, and sautee them in some olive oil - add some sides and you've got a great meal!
I tried this last night on some chicken that I fried up and put into a spinach and romaine salad...it was so good! My husband is not a salad person, but with the chicken added in, he said he loved it. Instead of putting in the cayenne pepper, I just used 1/2 tsp black pepper. I skipped the salt, and just put in more chicken bullion and used garlic salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Seasoning Blend
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 2
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