Herbs and Spices for Chicken
Chicken is mild, which makes it the perfect canvas for herbs and spices. The same breast or thigh can taste French with thyme and garlic, Mexican with cumin and chile, or bright and Mediterranean with lemon and oregano. This guide covers the herbs and spices that work best with chicken, how to combine them, how much to use, and six measured rubs and recipes, plus ready-made blends for nights when you'd rather grab one jar.
Shop chicken seasoning
The Chicken Seasoning Variety Pack includes four blends made for chicken: Original Chicken, Cajun Chicken, Lemon Garlic Chicken and Lemon Pepper Chicken. Prefer to build your own? Start with granulated garlic, thyme and paprika.
The best herbs for chicken
- Thyme: earthy and slightly lemony. The most reliable herb for roast chicken, gravy and chicken soup.
- Rosemary: piney and strong. Use it with roasted chicken and potatoes, but go light, because it can dominate.
- Sage: savory and a little musky. Classic in stuffing and with chicken and butter.
- Oregano: bold and peppery. Ideal for Greek-style lemon chicken and Mexican dishes.
- Basil: sweet and aromatic. Good in Italian-style chicken, tomato sauces and chicken salad.
- Parsley and cilantro: fresh and green. Best added at the end for brightness.
The best spices for chicken
- Garlic and onion: the savory foundation of nearly every chicken rub.
- Paprika: color and mild sweetness. Use smoked paprika for a grilled flavor without a grill.
- Cumin and coriander: warm, nutty and citrusy. Great for tacos, fajitas and Middle Eastern dishes.
- Turmeric: golden color and earthy flavor. Use a small pinch in curries and rice.
- Black pepper: warmth and bite in almost any direction.
- Chiles: cayenne for clean heat, chipotle for smoke, Aleppo for gentle, fruity warmth.
- Lemon: lemon peel or juice lifts chicken more than almost anything else. See Lemon Pepper Seasoning.
Flavor combinations that work
| Style | Build your own | Ready-made option |
|---|---|---|
| Classic roast | Garlic, onion, thyme, black pepper, paprika | Original Chicken Seasoning (garlic, onion and black pepper) |
| Cajun | Paprika, cayenne, garlic, onion, black and white pepper | Cajun Chicken Seasoning |
| Lemon garlic | Garlic, lemon peel, black pepper, a pinch of red chile | Lemon Garlic Chicken Seasoning |
| Lemon pepper | Coarse black pepper and lemon | Lemon Pepper Chicken Seasoning |
| Mexican | Mild chiles, cumin, oregano, garlic, onion | Taco Seasoning |
| Sweet and savory wings | Honey, brown sugar, garlic, red chile | Honey Garlic Chicken Wing Seasoning |
| Nashville hot | Cayenne, brown sugar, paprika, garlic | Nashville Hot Meat Rub |
| Mediterranean | Lemon, Aleppo pepper, smoked paprika, oregano | Lemon Aleppo Seasoning |
How much seasoning to use
- Dry rub: about 1 to 1 1/2 teaspoons of a salt-containing blend per pound of chicken. If your homemade mix has no salt, add about 3/4 teaspoon kosher salt per pound separately.
- Whole roast chicken (4 to 5 pounds): about 1 1/2 to 2 tablespoons of rub, including under the skin of the breast.
- Marinade: 1 to 2 teaspoons of blend per 1/4 cup oil and acid for 1 to 2 pounds of chicken.
- Lead flavors: choose two or three. A rub with ten loud spices often tastes muddy.
Recipe: garlic-herb chicken rub
For 1 pound boneless chicken, combine 1 tablespoon olive oil, 1/2 teaspoon granulated garlic, 1/4 teaspoon ground thyme, 1/4 teaspoon ground oregano, 1/4 teaspoon paprika, black pepper to taste and 3/4 teaspoon kosher salt. Coat evenly before baking, grilling or pan-searing.
Recipe: weeknight baked chicken breasts
- Heat the oven to 400°F. Pound thick breasts to an even thickness so they cook at the same rate.
- Pat dry, coat with the rub above or 1 1/2 teaspoons of Original Chicken Seasoning mixed with 1 tablespoon oil.
- Arrange in a baking dish with space between pieces. Start checking around 20 minutes and continue until a thermometer reads 165°F in the thickest part.
- Rest 5 minutes before slicing so the juices settle.
Recipe: Cajun chicken thighs
Toss 2 pounds boneless thighs with 1 tablespoon oil and 1 tablespoon Cajun Chicken Seasoning. Grill over medium heat or roast at 425°F until the thickest piece reaches at least 165°F; thighs are juicier and more tender closer to 175°F. Serve with rice, corn and a squeeze of lemon.
Recipe: lemon pepper roast chicken
- Pat a 4 to 5 pound chicken dry. Mix 2 tablespoons softened butter with 1 1/2 tablespoons Lemon Pepper Chicken Seasoning.
- Rub half the butter under the breast skin and the rest over the outside. Put a halved lemon and a few herb sprigs in the cavity.
- Roast at 425°F for about 1 hour 10 to 1 hour 30 minutes, until the thickest breast and innermost thigh both read 165°F.
- Rest 10 to 15 minutes before carving.
Recipe: spice-rubbed chicken tacos
Toss 1 1/2 pounds sliced chicken thighs with 1 tablespoon oil and 2 tablespoons Taco Seasoning. Sear in a hot skillet until cooked through (165°F). Serve in warm tortillas with onion, cilantro, lime and salsa.
Tips for better seasoned chicken
- Dry the surface with paper towels so spices stick and the skin browns.
- Season ahead. Salting or rubbing chicken 1 to 24 hours ahead and refrigerating it uncovered gives juicier meat and crisper skin.
- Get under the skin. Seasoning on top of skin stays mostly on the skin.
- Watch sugar. Blends with sugar or honey brown quickly. Use medium heat and finish over indirect heat when grilling.
- Finish fresh. Dried herbs go on before cooking; fresh herbs and lemon go on at the end.
Food safety
Cook all chicken to 165°F in the thickest part, measured with a thermometer. Portion seasoning into a separate bowl before you touch raw chicken so the jar stays clean, and never taste a marinade or coating that has touched raw meat. See our internal temperature guide.
Frequently asked questions
What is the best all-around seasoning for chicken?
Garlic, onion, black pepper and salt work on nearly every cut and cooking method, with paprika or thyme if you like. For one jar that does the job, try our Original Chicken Seasoning.
Should I season chicken before or after cooking?
Both. Salt and dry spices go on before cooking so they flavor the meat. Fresh herbs, citrus and a pinch of seasoned sea salt are best at the end.
Can I use steak seasoning on chicken?
Yes. Garlic- and pepper-forward steak blends taste good on chicken. Just remember chicken needs to reach 165°F.
How long should chicken marinate?
30 minutes to 24 hours in the refrigerator. Very acidic marinades with a lot of lemon or vinegar are best kept under about 4 hours, or the texture can turn mushy.
Explore more from Savu Birra
Browse all chicken seasoning blends, or try the Lemon Seasoning Variety Pack for four lemon blends. Read the chicken seasoning guide for wings, breasts and roasts and 10 Ways to Use Lemon Pepper Seasoning.
