Chicken is one of the most versatile ingredients you can cook.
It’s also one of the easiest to make incredibly boring.
The difference is usually flavour.
A good seasoning can take the same chicken from smoky American-style BBQ to Cajun, Greek, kebab-inspired or hot and spicy without requiring a complicated recipe.
Here’s how to get more from it.
You want enough seasoning to coat the surface of the chicken evenly without completely burying it. 5-10g per chicken breast as an example should do it.
A little oil can help the seasoning stick and encourages colour during cooking.
For stronger blends, start slightly lighter and add more next time if required.
It’s always easier to increase seasoning than take it away.
Chicken breast works particularly well with bold flavours because the meat itself is quite mild.
Coat the chicken lightly with oil, add seasoning and cook using your preferred method.
Try slicing cooked chicken breast into salads, wraps, rice bowls or pasta.
You can also cook an extra breast and use it cold in sandwiches the following day.
If you want something a little more forgiving, chicken thighs are an excellent choice.
Their higher fat content means they tend to stay juicy and can handle big, bold seasonings.
Cook them in the air fryer, oven, pan or on the BBQ and serve with potatoes, rice, vegetables or flatbreads.
Wings are where you can really have fun with seasoning.
Buffalo Dust gives you a classic direction, while Cajun, hot honey, garlic and BBQ flavours can all produce something completely different.
Season before cooking, then serve dry or finish with sauce afterwards.
Don’t forget a dip.
Seasoned mayo, sour cream or yoghurt is one of the quickest accompaniments you can make.
Chicken strips are ideal for fast meals.
Season them before air frying or pan frying and use them for wraps, sandwiches, salads or loaded fries.
This is especially useful for midweek dinners because you can cook one batch and let everyone use it differently. It’s also great to give them a quick dust after they’ve cooked. Why not try our Buffalo Dust BBQ Rub.
A whole roast chicken is another great place for a seasoning blend.
Add seasoning over the outside of the bird and, where possible, under the skin for even more flavour.
You can also mix seasoning into softened butter before rubbing it over the chicken.
The leftovers can then become wraps, sandwiches, salads, pasta or loaded fries the next day.
Think about what you’re serving with the chicken rather than seasoning it in isolation.
For a kebab-style meal, choose Turkish or Greek-inspired flavours and serve with flatbreads, salad and yoghurt.
For loaded fries, go Cajun, Buffalo or Smokey Chipotle BBQ.
For burgers and wraps, try something with garlic, chilli or smoky notes.
For rice bowls, world-inspired spice blends give you countless options.
You can reinforce the flavour of your chicken by using the seasoning in the accompanying sauce too.
If you’ve seasoned chicken with a particular blend, stir a smaller amount into mayo, yoghurt or sour cream.
That ties the entire dish together without requiring another bottle of sauce.
You could also pair it with one of our sauces.
Chicken doesn’t care whether it’s sunny.
Cook it in the air fryer on a Tuesday evening, roast it in the oven on Sunday, pan fry it for a quick lunch or put it over charcoal at the weekend.
The cooking method can change.
The flavour still matters.
And that’s exactly why a good seasoning earns its place in the kitchen cupboard all year round.
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