In fact, there are various ways that you can use to season chicken and make it taste better when cooked, such as soaking it in a seasoning solution, coating the surface with seasoning, and seasoning it with a salt water solution. Read this article for more information!.
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Method 1 of 3: Seasoning Grilled Chicken
Step 1. Make the spicy barbecue seasoning
In a small bowl, mix 2 tbsp. brown sugar, 1 tbsp. allspice seasoning, 1 tbsp. powdered ginger, 1 tsp. salt, 1 tsp. cumin powder, 1 tsp. red chili powder, and 1 tsp. ground black pepper. Spread the spice mixture over the surface of the chicken before grilling.
The spice mixture can be stored in an airtight container for up to 6 months
Step 2. Make the typical Moroccan sweet and sour seasoning
In a small bowl, mix 1 tsp. Hungarian sweet pepper, 1/2 tsp. cumin powder, and 1/2 tsp. cinnamon powder. Then, also add salt, ground ginger, red chili powder, and freshly ground black pepper, each as much as 1/4 tsp. Apply the spice mixture to the surface of the chicken, then roast the chicken according to taste.
Step 3. Make a classic marinade from a mixture of lemon and herbs
In a small bowl, combine 60 ml of olive oil, minced 3 cloves of garlic, 2 tbsp. chopped fresh rosemary, 2 tbsp. chopped fresh thyme, squeezed 1 lemon along with grated skin, and a pinch of salt and pepper. Pour the seasoning mixture into a plastic clip bag and place the chicken in it. Then, store the chicken and the marinade in the refrigerator for 2 to 8 hours, then grill or grill the chicken over medium to high heat until fully cooked.
- The amount of ingredients listed can be used to season about 1 kg of chicken.
- If you don't like the taste of rosemary, try replacing it with basil or oregano.
Step 4. Make the marinade from the mixture of citrus fruits and lemons
In a bowl, combine 120 ml orange juice, 120 ml lemon juice, 1/4 tsp. chopped sage leaves, chopped 1 cm fresh ginger, 1 tbsp. soy sauce, chopped 3 cloves of garlic, and 1/4 tsp. spicy sauce. Then, pour all the ingredients into a plastic bag and put the chicken in it. Store the chicken and the marinade for a few hours to overnight in the refrigerator. After the spices have absorbed, grill or grill the chicken until it is completely cooked.
Step 5. Make the marinade from a mixture of honey and lemon which tastes sweeter
In a small bowl, combine the juice of 1 lemon, 1 tbsp. honey, 1 tbsp. olive oil, and a pinch of salt and pepper. Then, pour the marinade into a plastic clip bag, and put the chicken pieces in it. Place the bag of seasoned chicken in the refrigerator for 15 to 60 minutes, then broil the chicken until cooked through.
Step 6. Make the marinade from a mixture of various types of herbs
In a small bowl, mix 1 tbsp. vinegar, 2 to 3 tbsp. dried herbs, 1 to 2 tbsp. garlic or onion powder, 60 ml extra virgin olive oil, and 1 to 2 tbsp. mustard. Then, pour the seasoning mixture into a plastic clip bag and put the chicken in it. Store the chicken and marinade in the refrigerator for a few hours. After the spices are absorbed, the chicken can be directly grilled or grilled according to taste.
- For vinegar, you can use apple cider vinegar, balsamic vinegar, or fermented red wine.
- For dried herbs, you can use powdered bay leaf, rosemary, or thyme.
- Chicken can be frozen in the marinade for up to 2 weeks.
Step 7. Marinate the chicken in the teriyaki seasoning
In a small bowl, combine 240 ml soy sauce, 240 ml water, 180 ml white sugar, 60 ml Worcestershire sauce, 3 tbsp. distilled white vinegar, 3 tbsp. vegetable oil, 2 tsp. garlic powder, and 1 tsp. fresh grated ginger. After the sugar dissolves, pour all the ingredients into a plastic clip bag, then put the chicken in it. Then, store the chicken and marinade in the refrigerator for a few hours to overnight. After the spices soak, the chicken can be directly grilled or grilled.
Step 8. Know when to use barbecue sauce
While barbecue sauce is the perfect accompaniment to grilled chicken, that doesn't mean you can use it haphazardly! If added too early, the taste of the chicken can be overwhelming. However, if added too late, the taste of the chicken can taste bland. Therefore, try to follow these guidelines to get maximum results:
- If the chicken is going to be grilled or broiled, add the barbecue sauce at the last step, just after the chicken is cooked.
- If the chicken will be cooking in a slow cooker, add the barbecue sauce while the chicken is still half cooked.
- Try adding a little honey and mustard mixture to your barbecue sauce to enhance the taste.
- If the chicken is going to be grilled, barbecue sauce can also be used as a marinade.
Method 2 of 3: Seasoning the Roast Chicken
Step 1. Coat the surface of the chicken with the fresh herb mixture
In a bowl, mix 1 tbsp. chopped fresh thyme, 1 tbsp. chopped fresh sage, 1 tbsp. chopped fresh rosemary, 1 tsp. black pepper, 1 tsp. salt, tsp. red chili powder, and chopped 2 cloves of garlic. Then, apply the mixture to the surface of the chicken to be grilled or grilled.
The amount listed in the recipe can be used to season about 1.4 kg of chicken. If you don't have that much chicken to cook, put the remaining seasonings in an airtight container and store them in the refrigerator for up to a week
Step 2. Make the marinade from a mixture of honey, lemon, and sage
First, fill a large saucepan with 120 ml of honey, 140 grams of salt, 950 ml of water, 2 cloves of garlic, and 60 ml of olive oil. Then, gently pull the skin of the chicken and put 6 pieces of sage leaves and 6 lemon slices in the back. Then, place the chicken in a saucepan with the marinade and put the pan in the refrigerator for a few hours. After a few hours, remove the chicken from the refrigerator and coat it with olive oil before broiling.
- If using skinless chicken breast, marinate the chicken in the marinade for 2 hours.
- If using boned chicken pieces, marinate the chicken in the marinade for 4 hours.
- If using a whole chicken, marinate the chicken in the marinade for 4 hours to overnight.
Step 3. Make the marinade from a mixture of salt and sugar
In a large saucepan, combine 4 liters of cold water, 140 grams of kosher salt, and 135 grams of light brown sugar. Then, soak the chicken in the mixture for a maximum of 2 hours. After the soaking time is over, rinse the chicken and cook it in the desired method.
Don't have kosher salt? Use 70 grams of table salt instead
Step 4. Make the marinade from buttermilk to make the chicken meat more tender
In a large saucepan, combine 950 ml buttermilk, 4 tsp. kosher salt, and 1 tsp. ground fresh black pepper. Then, put the chicken in the marinade, then cover the pot and put it in the refrigerator for 4 hours. When it is about to cook, drain the buttermilk. This measure can be used to season a whole chicken.
After soaking in the spices, try grilling the chicken with the addition of 2 thin slices of lemon, grated 4 cloves of garlic, and 60 grams of chopped fresh dill
Step 5. Make a basic marinade to increase the moisture and flavor of the chicken
In a saucepan, combine 4 liters of warm water, 210 grams of salt, 150 grams of sugar, 180 ml of soy sauce and 60 ml of olive oil. Heat the mixture over medium heat until the salt and sugar are dissolved, then cool the marinade to room temperature. After that, soak the chicken in the spices and place the pan in the refrigerator for 2 to 4 hours. Before baking, rinse and dry the chicken first.
Method 3 of 3: Seasoning Fried Chicken
Step 1. Make black seasoning (blackening seasoning) if you want to cook chicken in a pan
In a separate bowl, combine a pinch of chili powder, a pinch of salt and pepper, cayenne pepper powder, seasoned salt, and garlic powder. Then, coat the surface of the chicken with the seasoning mixture, and cook the chicken in the skillet.
Step 2. Season the chicken that will be sauteed in the pan with the chopped garlic
If you want, you can also add enough lemon juice to make the chicken taste fresher.
- Don't worry if the garlic turns bluish when it's cooked. This change is actually a normal enzyme reaction.
- If the taste of fresh garlic is too strong for you, try using ground garlic or a salt and garlic mixture.
Step 3. Use a mixture of olive oil and spices
First, coat the surface of the chicken with olive oil. Then sprinkle with one of the following spices: cayenne pepper powder, garlic powder, pepper and lemon mixture, ground peppercorns, rosemary powder, salt, or ground thyme. The combination of these spices will also blend perfectly with grilled chicken or grilled chicken.
Step 4. Use the most basic combination of seasonings, namely salt and pepper
Just sprinkle the surface of the chicken with salt and pepper to taste, then cook the chicken according to taste. If you want, you can also use a pepper and lemon mixture instead of regular pepper to make the chicken taste a little more tart. If you have trouble finding these products in the market, you can also add lemon juice to the surface of the chicken, then sprinkle with salt and pepper to taste. This combination is also suitable for seasoning grilled or grilled chicken.
Step 5. Make the chicken taste spicier by adding chili powder
First, season the chicken with a pinch of salt, a pinch of pepper and a squeeze of lemon. Then, also sprinkle a pinch of chili powder to make the chicken taste spicier. The combination is also delicious used to season grilled or grilled chicken.
Tips
- Since dried herbs are actually more intense in taste than fresh herbs, if the recipe you're following calls for fresh herbs but you only have dried herbs, reduce the amount requested by half.
- If you want to coat the skin of the chicken with seasoning, make sure the seasoning is also put under the skin of the chicken so that the flavors can penetrate better into every fiber of the meat.
Warning
- Make sure the chicken is completely cooked before eating. If the inside is still pink, cook the chicken for another five minutes, then do another check.
- Some people argue that adding salt before the chicken is cooked can make the meat texture dry. Therefore, if you want the texture of the chicken meat to be softer and moist, you should add salt at the last step.
