How to Season Chicken
Try a spicy barbecue rub., Go sweet and sour with a Moroccan rub., Go classic with a lemon-herb marinade., Make an orange-lemon marinade., Try a sweeter honey-lemon marinade instead., Make herb-marinated chicken., Try a teriyaki marinade., Know when...
Step-by-Step Guide
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Step 1: Try a spicy barbecue rub.
In a small bowl, mix together 2 tablespoons of brown sugar, 1 tablespoon of ground allspice, 1 tablespoon of ground ginger, 1 teaspoon of salt, 1 teaspoon of salt, 1 teaspoon of ground cumin, 1 teaspoon of ground red pepper, and 1 teaspoon of ground black pepper.
Rub the mixture over the chicken before you grill it.
The mixture can be stored in an airtight container for up to 6 months. -
Step 2: Go sweet and sour with a Moroccan rub.
In a small bowl, combine 1 teaspoon of Hungarian sweet paprika, ½ teaspoon of ground cumin, and ½ teaspoon of ground cinnamon.
Add ¼ teaspoon of the following: salt, ground ginger, ground red pepper, and freshly ground black pepper.
Grill the chicken as desired., In a small bowl, combine ¼ cup (60 milliliters) of olive oil, 3 minced garlic cloves, 2 tablespoons of chopped, fresh rosemary, 2 tablespoons of chopped, fresh thyme, the zest and juice of 1 lemon, and a dash of salt and pepper.
Pour the marinade into a plastic, resealable bag and add the chicken.
Leave the bag in the fridge for 2 to 8 hours, then grill over medium-high heat.This is enough to season 2 pounds (0.91 kilograms) of chicken.
If you don't like rosemary, you can also use basil or oregano. , In a small bowl, combine: ½ cup (120 milliliters) of orange juice, ½ cup (120 milliliters) of lemon juice, ¼ teaspoon of chopped sage, a ½ inch (1.27 centimeters) section of minced ginger, 1 tablespoon of soy sauce, 3 cloves of minced garlic, and ¼ teaspoon hot sauce.
Pour the mixture into a resealable bag and add the chicken.
Let it marinate for several hours to overnight in the fridge.
Grill or broil the chicken until it is fully cooked. , In a small cup, combine the juice from 1 lemon, 1 tablespoon of honey, 1 tablespoon of olive oil, and a dash of salt and pepper.
Pour the marinade into resealable bag and add the chicken.
Leave it in the fridge for 15 to 60 minutes, then grill. , In a small cup, mix together 1 tablespoon of vinegar, 2 to 3 tablespoons of dried herbs, 1 to 2 tablespoons of garlic or onion powder, ¼ cup (60 milliliters) of extra-virgin olive oil, and 1 to 2 tablespoons of mustard.
Pour the marinade into a resealable bag and add the chicken breasts.
Seal the bag and allow the chicken to marinate for a few hours in the fridge.
Once the chicken has marinated, you can either grill or bake it.For the vinegar, try one of the following: apple cider, balsamic, or red wine.
For the dried herbs, try one of the following: crumbled bay leaf, oregano, rosemary, or thyme.
You can freeze the chicken and marinate for up to 2 weeks. , In a small bowl, mix together: 1 cup (240 milliliters) of soy sauce, 1 cup (240 milliliters) of water, ¾ cup (180 milliliters) of white sugar, ¼ cup (60 milliliters) of Worcestershire sauce, 3 tablespoons of distilled white vinegar, 3 tablespoons of vegetable oil, 2 teaspoons of garlic powder, and 1 teaspoon of grated fresh ginger.
Once the sugar dissolves, pour everything into a resealable bag and add the chicken.
Let it sit for a few hours to overnight in the fridge.
Grill or bake the chicken once it is done marinating. , Barbecue sauce is the perfect compliment to chicken, but when you add it can make a huge difference in how the chicken tastes.
If you add the barbecue sauce too early, your chicken may end up over-flavored.
If you add it too late, your chicken may not be flavored enough.
Here are some guidelines:
If you are baking or grilling the chicken, apply the barbecue sauce at the very end, just as the chicken finishes cooking.
If you are cooking your chicken on a slow roaster or in a crock pot, add the barbecue sauce when the chicken is halfway done.
Consider adding a little bit of honey mustard to your barbecue sauce for an added kick.
Consider using barbecue sauce as a marinade if you are planning on grilling the chicken. -
Step 3: Go classic with a lemon-herb marinade.
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Step 4: Make an orange-lemon marinade.
-
Step 5: Try a sweeter honey-lemon marinade instead.
-
Step 6: Make herb-marinated chicken.
-
Step 7: Try a teriyaki marinade.
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Step 8: Know when to use barbecue sauce.
Detailed Guide
In a small bowl, mix together 2 tablespoons of brown sugar, 1 tablespoon of ground allspice, 1 tablespoon of ground ginger, 1 teaspoon of salt, 1 teaspoon of salt, 1 teaspoon of ground cumin, 1 teaspoon of ground red pepper, and 1 teaspoon of ground black pepper.
Rub the mixture over the chicken before you grill it.
The mixture can be stored in an airtight container for up to 6 months.
In a small bowl, combine 1 teaspoon of Hungarian sweet paprika, ½ teaspoon of ground cumin, and ½ teaspoon of ground cinnamon.
Add ¼ teaspoon of the following: salt, ground ginger, ground red pepper, and freshly ground black pepper.
Grill the chicken as desired., In a small bowl, combine ¼ cup (60 milliliters) of olive oil, 3 minced garlic cloves, 2 tablespoons of chopped, fresh rosemary, 2 tablespoons of chopped, fresh thyme, the zest and juice of 1 lemon, and a dash of salt and pepper.
Pour the marinade into a plastic, resealable bag and add the chicken.
Leave the bag in the fridge for 2 to 8 hours, then grill over medium-high heat.This is enough to season 2 pounds (0.91 kilograms) of chicken.
If you don't like rosemary, you can also use basil or oregano. , In a small bowl, combine: ½ cup (120 milliliters) of orange juice, ½ cup (120 milliliters) of lemon juice, ¼ teaspoon of chopped sage, a ½ inch (1.27 centimeters) section of minced ginger, 1 tablespoon of soy sauce, 3 cloves of minced garlic, and ¼ teaspoon hot sauce.
Pour the mixture into a resealable bag and add the chicken.
Let it marinate for several hours to overnight in the fridge.
Grill or broil the chicken until it is fully cooked. , In a small cup, combine the juice from 1 lemon, 1 tablespoon of honey, 1 tablespoon of olive oil, and a dash of salt and pepper.
Pour the marinade into resealable bag and add the chicken.
Leave it in the fridge for 15 to 60 minutes, then grill. , In a small cup, mix together 1 tablespoon of vinegar, 2 to 3 tablespoons of dried herbs, 1 to 2 tablespoons of garlic or onion powder, ¼ cup (60 milliliters) of extra-virgin olive oil, and 1 to 2 tablespoons of mustard.
Pour the marinade into a resealable bag and add the chicken breasts.
Seal the bag and allow the chicken to marinate for a few hours in the fridge.
Once the chicken has marinated, you can either grill or bake it.For the vinegar, try one of the following: apple cider, balsamic, or red wine.
For the dried herbs, try one of the following: crumbled bay leaf, oregano, rosemary, or thyme.
You can freeze the chicken and marinate for up to 2 weeks. , In a small bowl, mix together: 1 cup (240 milliliters) of soy sauce, 1 cup (240 milliliters) of water, ¾ cup (180 milliliters) of white sugar, ¼ cup (60 milliliters) of Worcestershire sauce, 3 tablespoons of distilled white vinegar, 3 tablespoons of vegetable oil, 2 teaspoons of garlic powder, and 1 teaspoon of grated fresh ginger.
Once the sugar dissolves, pour everything into a resealable bag and add the chicken.
Let it sit for a few hours to overnight in the fridge.
Grill or bake the chicken once it is done marinating. , Barbecue sauce is the perfect compliment to chicken, but when you add it can make a huge difference in how the chicken tastes.
If you add the barbecue sauce too early, your chicken may end up over-flavored.
If you add it too late, your chicken may not be flavored enough.
Here are some guidelines:
If you are baking or grilling the chicken, apply the barbecue sauce at the very end, just as the chicken finishes cooking.
If you are cooking your chicken on a slow roaster or in a crock pot, add the barbecue sauce when the chicken is halfway done.
Consider adding a little bit of honey mustard to your barbecue sauce for an added kick.
Consider using barbecue sauce as a marinade if you are planning on grilling the chicken.
About the Author
Edward Hart
Experienced content creator specializing in lifestyle guides and tutorials.
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