Chicken Seasoning Blend

Course: Spice Blend

Cuisine: North American

Keyword: chicken, herbs, poultry, spice blend, spices

Prep Time: 5

Total Time: 5

Servings: tablespoons

Calories: 26kcal

This Chicken Seasoning Blend is made with 12 different herbs and spices, which makes it an all-in-one seasoning for your chicken and poultry dishes.

Add the salt, granulated garlic, granulated onion, rubbed sage, thyme leaves, cumin, pepper, paprika, ground mustard, ground coriander, cayenne, and Accent to a 2-quart mixing bowl.
Use a small whisk or spoon to stir everything in the bowl until evenly blended.
Using a funnel, pour the chicken seasoning blend into a quart-sized glass jar or multiple smaller jars.
Seal the jar with a tight-fitting lid and store in a cool, dark place until you're ready to use it in your recipes.

Use 1 to 1 1/2 tablespoons of chicken seasoning blend per pound of meat.
Sprinkle the spice blend over the meat and cook right away or allow it to marinate in the seasoning overnight.

Swap out the rubbed sage and thyme for dried oregano leaves and crushed rosemary using the same amount called for in the recipe.
Replace the regular paprika in this recipe with an equal measurement of smoked, hot, or sweet paprika instead.
Add more cayenne pepper for a spicy chicken seasoning, replace it with chili powder for a milder heat, or omit it if you don't like spice.
Reduce the salt to 2 tablespoons (30 grams) if you're on a low sodium diet.
You can omit the Accent if you have an aversion to it.
Add 1 1/2 tablespoons (2 grams) of dried lemon peel for a lemon chicken seasoning blend or a combination of fruit peels for a citrus version.

The best way to keep homemade spice blends from clumping is to add a food-safe silica gel packet to the jar.
You can store chicken seasoning blend for up to one year if you make it with fresh herbs and spices. If you're making it with open herbs and spices, store it for only nine months at the longest.

You can use chicken seasoning blend on any poultry, or on pork, seafood, fish, and vegetables.
Use the same amount as you would for chicken or 1 to 1 1/2 tablespoons per pound of meat. Because vegetables are more delicate than proteins, decrease the amount you use to only 1 to 1 1/2 teaspoons per pound.