Your Go-To Chicken Seasoning for Grilling, Baking, Frying

Unlock the secret to deeply flavorful, restaurant-quality chicken with this chef-tested seasoning blend. Whether you’re working with skin-on thighs, boneless breasts, or a whole spatchcocked bird, this versatile dry rub is designed to enhance natural umami, build aromatic complexity, and create the ideal flavor base for any cooking method.

Why This Recipe Works

• Balanced Flavor Architecture: This seasoning combines salt, sweetness, acidity, and heat in precise proportions, creating a well-rounded profile that complements all chicken cuts without overpowering them.
• Professional-Grade Aromatics: The inclusion of granulated garlic, smoked paprika, and white pepper introduces subtle depth and smokiness—essential for layering flavors in advanced cooking.
• Flexible Application: Designed to be used as a dry rub, marinade base, or seasoning layer in compound butter, this blend is effective across grilling, roasting, sautéing, and sous-vide preparations.
• Shelf-Stable and Batch-Friendly: Made with all dry pantry staples, this recipe can be scaled up and stored for months, making it ideal for mise en place and restaurant prep workflows.
• No Added Fillers or Anti-Caking Agents: Unlike many store-bought rubs, this mix is free of starches or flow agents, ensuring pure flavor concentration and moisture absorption during dry-brining.

Ingredients

• 2 tbsp kosher salt
• 1 tbsp smoked paprika
• 2 tsp granulated garlic
• 2 tsp onion powder
• 1½ tsp freshly ground white pepper
• 1 tsp ground cumin
• 1 tsp dried thyme, crushed
• 1 tsp dried oregano
• ½ tsp cayenne pepper (optional, for heat)
• 1½ tsp light brown sugar

Equipment Needed

• Small mixing bowl
• Airtight spice jar or container
• Measuring spoons
• Whisk or small spatula
• Spice funnel (optional, for transferring to jar)

Instructions

Step 1: Measure and Weigh for Consistency

Consistency in seasoning ratios is critical in a professional setting. Use standardized measuring spoons or, for higher accuracy, a gram scale. Begin by adding 2 tablespoons kosher salt to a small stainless-steel mixing bowl. Kosher salt is preferred due to its flake size and surface adhesion, making it ideal for dry rubs. Next, incorporate 1 tablespoon smoked paprika for color and subtle smokiness. Then, layer in the 2 teaspoons each of granulated garlic and onion powder, both of which contribute foundational savoriness.

Tip: Always use granulated forms rather than powders, as they integrate better and prevent clumping, especially in long-term storage.

Step 2: Build the Aromatic Base

Add 1½ teaspoons white pepper for a cleaner, more floral heat than traditional black pepper. Follow with 1 teaspoon ground cumin to introduce earthiness. Now, crush 1 teaspoon each of dried thyme and oregano slightly between your fingers or using a mortar and pestle to activate volatile oils before mixing. These herbs offer aromatic sharpness that balances well with the base spices.

Tip: Crushing dried herbs right before blending maximizes aroma and flavor release during cooking.

Step 3: Add Sweetness and Optional Heat

Mix in 1½ teaspoons light brown sugar. This adds mild sweetness and aids in surface browning via the Maillard reaction, particularly useful when grilling or pan-searing. For a kick, add ½ teaspoon cayenne pepper. You can scale this up depending on spice tolerance, but avoid overloading—this is meant to enhance, not dominate.

Step 4: Blend Thoroughly

Use a wire whisk or small silicone spatula to blend the mixture evenly. Whisk vigorously in a circular motion for at least 30 seconds to fully incorporate all spices. Visually inspect the mix for color uniformity—this is essential to ensure that no single ingredient pools or concentrates in one section.

Tip: A consistent blend ensures even seasoning distribution, which is critical for professional plating and flavor integrity across servings.

Step 5: Store for Optimal Potency

Transfer the seasoning blend into a clean, airtight glass spice jar. If you’re scaling up the recipe for bulk use, use a spice funnel to avoid waste during transfer. Label the jar with the blend name and date of preparation. Store in a cool, dark cabinet away from direct heat and sunlight.

Proper storage extends peak potency up to 6 months. For restaurants or batch prep, use within 2 months for best results.

Step 6: Apply to Chicken with Precision

To use the seasoning, pat your chicken pieces dry using paper towels to promote adherence. For a dry rub, apply 1 tablespoon of seasoning per pound of chicken, massaging it thoroughly into all surfaces. For a marinade, dissolve 1 tablespoon of seasoning in ¼ cup olive oil or buttermilk. If using in compound butter, incorporate 2 teaspoons per stick of unsalted butter.

Allow the seasoned chicken to rest at least 30 minutes at room temperature or up to 24 hours refrigerated for dry brining.

Tips and Tricks

Use These Chef-Driven Techniques for Maximum Flavor

• Toast Spices for Intensity: While this is a no-cook recipe, you can toast whole cumin seeds before grinding for a deeper, nutty profile. Lightly warm other whole spices in a dry pan for 30–60 seconds before grinding to release essential oils.
• Layer Seasonings Strategically: For grilled or oven-roasted chicken, season both under and over the skin. Carefully loosen the skin and rub the seasoning directly onto the meat to intensify flavor throughout.
• Hydration Matters: When dry-brining, ensure the meat surface is truly dry. Moisture inhibits spice adherence and crust development. After seasoning, leave uncovered in the fridge to dry out the skin for a crispy finish during cooking.
• Customization by Cut: Use more salt-heavy applications on skin-on, bone-in cuts where surface area is greater. Reduce salt for boneless, skinless breast to avoid over-seasoning.
• Double Batch for Meal Prep: This blend can be doubled or tripled and stored in portioned batches for high-volume prep. Perfect for meal prep businesses or restaurant mise en place routines.

Recipe Variations

• Citrus Zest Infusion: Add 1 teaspoon dried lemon or orange zest for a bright note—especially good for grilled or roasted chicken served with spring vegetables.
• Mediterranean Blend: Swap oregano and thyme for rosemary and marjoram, add a pinch of ground coriander for a more herbaceous, Mediterranean flavor profile.
• Smoky BBQ Twist: Increase brown sugar to 2 teaspoons and add ½ teaspoon ground mustard and 1 teaspoon chili powder. Great for BBQ chicken thighs or drumsticks.
• Low-Sodium Version: Use 1 tablespoon kosher salt instead of 2, and amplify flavor with additional herbs and a touch more cumin or citrus zest.
• Herb Butter Rub: Mix 2 tablespoons of this seasoning with ½ cup softened butter to create an herb butter. Use under chicken skin before roasting or on grilled split breasts.

Frequently Asked Questions

What type of salt should I use for this chicken seasoning?
Use kosher salt, not table salt. Kosher salt has larger crystals, better adhesion to meat surfaces, and is easier to control. Table salt is denser and will make the seasoning overly salty if substituted at the same volume.

Can I use this seasoning on other meats besides chicken?
Yes, this blend works well on turkey, pork tenderloin, or even as a rub for roasted vegetables. For pork, consider increasing the sugar slightly. For turkey, double the dried herbs and use olive oil as a carrier to make a wet rub.

How long should the seasoning sit on the chicken before cooking?
For best results, let it rest at least 30 minutes before cooking. Ideally, dry-brine your chicken overnight in the fridge. This allows the salt to penetrate and enhances moisture retention during cooking.

Can I make this chicken seasoning without sugar?
Yes. While the brown sugar adds balance and aids browning, it can be omitted for a sugar-free rub. Replace it with a pinch of smoked paprika or ground mustard for complexity.

Is it okay to mix the seasoning directly into a marinade?
Absolutely. This blend dissolves well in acidic marinades like buttermilk, yogurt, or citrus juice. Use about 1 tablespoon per cup of liquid for optimal flavor penetration.

Summary

This chef-level chicken seasoning blend is a no-fuss way to elevate your poultry game with professional precision. Designed for maximum versatility, it works as a dry rub, wet marinade base, or compound butter flavor enhancer. With its balanced profile and pantry-stable ingredients, it belongs in every serious cook’s spice arsenal.

Your Go-To Chicken Seasoning for Grilling, Baking, Frying

Recipe by Joseph HudsonCourse: Cooking

Servings

4

servings

Prep time

5

minutes

Cooking timeminutes

Calories

300

kcal

Ingredients

• 2 tbsp kosher salt

• 1 tbsp smoked paprika

• 2 tsp granulated garlic

• 2 tsp onion powder

• 1½ tsp white pepper

• 1 tsp ground cumin

• 1 tsp dried thyme, crushed

• 1 tsp dried oregano

• ½ tsp cayenne pepper (optional)

• 1½ tsp light brown sugar

Directions

• Add all spices to a mixing bowl
• Whisk for 30 seconds until evenly blended
• Transfer to airtight jar
• Use 1 tbsp per pound of chicken
• Store in cool, dark place for up to 6 months

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.