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You are in: Home * Chicken Recipes * Spices and Herbs for Chicken
Transform chicken from simple to special with these fresh, hot, and aromatic spice and herbs combinations. Use as rubs or marinades before grilling, roasting, or barbecuing.
Chicken is packed with protein, and is low in saturated fat. Most of the fat is in the skin, but this can easily be avoided by removing it before or after cooking.
A 3½ oz (100 g) piece of skinless chicken breast has around 100 calories with 2 g of fat; with the skin on, it has about 200 calories, with 12g of fat. It's a good low cholesterol meat choice, and provides all the essential amino acids, along with vitamins B6 and B12, needed for a healthy diet.
A wonderful assortment of colorful aromatic, and pungent spices.
Mix together a couple of finely shredded lemongrass stalks, 6 finely chopped and seeded red and green chiles, a thumb size piece of grated fresh ginger, 1 tbsp lime juice, a handful of fresh cilantro, and 1 tbsp dark soy sauce. Will keep, chilled, for 3–4 days. Use to marinate chicken pieces (preferably overnight), before pan-frying, or roasting in the oven.
A diverse fusion of hot and peppery tropical spices.
Process a handful of fresh thyme leaves, 2–3 Scotch Bonnet chiles, 1 tbsp black peppercorns, 1 tsp sea salt, and 2 tsp allspice in a food processor, or pound in a mortar and pestle until finely ground. Will keep, chilled, for 3 to 4 days. Smother the chicken portions in olive oil, add to a plastic bag with the spice mix, and shake. Let marinate, preferably overnight. Grill or barbecue for 30 to 40 minutes, turning once, until cooked through.
A delicious warm and fragrant mix of dry spices.
Fiery chiles, and cooling yogurt. Crush 1 tsp cardamom seeds and 1 tsp coriander seeds, then seed and chop 2 jalapeño chiles. Measure out 3 tsp each of garam masala and turmeric. Will keep, chilled, for 3–4 days. Put the crushed spices in a hot pan with a little oil or ghee. Cook for a minute, then add the chiles. Mix 8 oz (225 g) Greek yogurt with the ground spices, and smother over chicken thighs. Cook for 8–10 minutes each side.
A wonderful assortment of colorful aromatic, and pungent spices.
Mix together a couple of finely shredded lemongrass stalks, 6 finely chopped and seeded red and green chiles, a thumb-size piece of grated fresh ginger, 1 tbsp lime juice, a handful of fresh cilantro, and 1 tbsp dark soy sauce. Will keep, chilled, for 3 to 4 days. Use to marinate chicken pieces (preferably overnight), before pan-frying, or roasting in the oven.
A blend of sweet and tangy flavors, scented and perfumed to add a distinctive taste and aroma.
Combine 1 tbsp each of smoked paprika and harissa paste with 2 tbsp lemon juice, 2 cinnamon sticks, and a handful of preserved lemons, chopped. Cook chicken thighs in a large flameproof casserole dish with a little olive oil, then add the spice mixture, along with some tomato paste, and cook, covered, over medium heat for 30 to 40 minutes. At the end of cooking, stir in some chopped fresh flat leaf parsley.
To save on time and money spent on store-bought spice blends, get creative. Go through your cupboards and process your own blend of herbs and spices in the food processor. Keep in a sealed jar until needed (no more than 6 months). Turmeric and cumin seeds,below, can be blended with other Indian spices.
Chill Cooked and uncooked chicken should be kept in the refrigerator at all times, and used within a couple of days of purchase (or by the use by date on the package).
Keep uncooked chicken tightly wrapped in plastic wrap at the bottom of the refrigerator, and keep it away from other foods, particularly cooked meats.
Don't let it sit for long at room temperature, as this is when germs can breed. Freeze uncooked chicken right away, and make sure it is well wrapped in plastic wrap, so it doesn't get freezer burn It will freeze for up to 6 months. Never freeze uncooked chicken ready stuffed.
Cooked chicken is best frozen in a freezer proof plastic container with a sealable lid. Only freeze cooked chicken if it is covered in a sauce, otherwise it will become dry and tasteless. Freeze for up to 3 months. Defrost in the refrigerator overnight.
Chicken can be reheated only once. Don't reheat it if it's still warm; it needs to be cooled quickly and completely chilled in the refrigerator. Reheat it until it is piping hot, as bacteria is killed at high heat (above 165°F/75°C, to be precise). Put your dish in the microwave, cover with a plate to retain moisture, and cook on high for 3–4 minutes.
For pan frying, a large heavy bottomed frying pan is essential. A pair of metal tongs are also good to have on hand, for turning the chicken while it's cooking. A heavy duty roasting pan and baking sheet are good to have, as they don't buckle under high heat. A cast iron ridged grill pan is excellent for cooking chicken, and a combination of wooden and metal skewers is needed for kebabs.
