Get ready for my top secret proprietary blend of spices.
1 tsp paprika
1 tsp salt
1 tsp dry thyme
1/2 tsp black pepper
1/2 tsp garlic powder
(double for big batch, ~5lbs)
Also thighs are way better than breasts, unless you're cutting for a comp or something and every fat gram counts.
My top secret family recipe, works for thighs or breasts >1 tsp garlic powder >1 tsp ginger powder >1 tsp fresh ground pepper >1 tbsp olive oil >1 tbsp sesame oil >1 tbsp good tamari/onions sauce
Add one tsp mustard if grilling
Let marinate for at least one hour, up to 12hr in fridge
Comes out wonderful every time
Not bad for a dry blend, consider adding some yoghurt or vinegar to it
Interesting! Do you just make a slurry with it and brush it on, or what?
I should have mentioned, I put olive oil on before the dry blend.
The consistency comes out to a thick sauce, so I mix it up in a large bowl and then toss the chicken in, shake it around to get it coated, then leave it to marinate. If I'm feeling super lazy I just pan cook the chicken in it afterwards
This sounds reminiscent of Puerto Rican adobo. You could do like anon said and add yogurt (buttermilk works as well), or go with olive oil, and use it as a marinade. In mine I basically sub out the paprika with turmeric, but you do you.
My top secret family recipe, works for thighs or breasts >1 tsp garlic powder >1 tsp ginger powder >1 tsp fresh ground pepper >1 tbsp olive oil >1 tbsp sesame oil >1 tbsp good tamari/onions sauce
Add one tsp mustard if grilling
Let marinate for at least one hour, up to 12hr in fridge
Comes out wonderful every time
Not bad for a dry blend, consider adding some yoghurt or vinegar to it
This sounds reminiscent of Puerto Rican adobo. You could do like anon said and add yogurt (buttermilk works as well), or go with olive oil, and use it as a marinade. In mine I basically sub out the paprika with turmeric, but you do you.
>didn't think that far ahead yet
Usually I decide what I'm going to cook as a meal, how I'm going to cook the chicken, and then how to season it. For example Pasta>Grilled>Paprika/Garlic/Oregano/Rosemary/Ginger or Fried Rice>Fried>Onions Sauce/Habenaro/Turmeric/Black Pepper/Lime Cordial
Here is what you do >throw chicken thighs in a casserole dish >salt pepper garlic powder evoo >bake at 250F for an hour >while that bakes combine water thyme, rosemary, honey, lemon juice and zest in small pot and cook until thick >pull chicken from oven and let rest for 5-10 minute. >glaze chicken with lemon honey sauce >broil on high >pull as soon as the glaze starts to blacken >serve
I don't eat much chicken breast. It's lean and tasteless so you have to put a bunch of low quality powdered Black person on it, it's high in Omega 6 because the birds are so unhealthy and over medicated and to get good quality chicken is more expensive than lamb or beef so it's pointless.
>sainsbury breaded chicken breast >garlic powder >salt and pepper >onion salt >paprika >every so often chinese 5 spice
I've lost 90lbs/40kg with this as a staple of my diet.
Salt and Pepper
all you really need my homie
These and maybe some garlic or oregano
Hot wing sauce
Is this a stealthy "why dun wypipo season they food" thread?
Wrong board
Seasoning is for non whites
chicken is for losers, eat some beef
Get ready for my top secret proprietary blend of spices.
1 tsp paprika
1 tsp salt
1 tsp dry thyme
1/2 tsp black pepper
1/2 tsp garlic powder
(double for big batch, ~5lbs)
Also thighs are way better than breasts, unless you're cutting for a comp or something and every fat gram counts.
try some fresh thyme and actual garlic
100%, someday I'll have an herb garden.
Interesting! Do you just make a slurry with it and brush it on, or what?
I should have mentioned, I put olive oil on before the dry blend.
The consistency comes out to a thick sauce, so I mix it up in a large bowl and then toss the chicken in, shake it around to get it coated, then leave it to marinate. If I'm feeling super lazy I just pan cook the chicken in it afterwards
Sounds awesome, I'll definitely give that a try.
>Puerto Rican adobo
Gonna give that a google.
Thanks guys!
>fresh thyme
Not him. Pro cook, though
Frick fresh thyme. It's too much of a hassle to get the leaves off the stem fresh. I hateses its
Wut? You just grip it and pull the stem through your fingers and they all come off. You just have to do it "against the grain".
My top secret family recipe, works for thighs or breasts
>1 tsp garlic powder
>1 tsp ginger powder
>1 tsp fresh ground pepper
>1 tbsp olive oil
>1 tbsp sesame oil
>1 tbsp good tamari/onions sauce
Add one tsp mustard if grilling
Let marinate for at least one hour, up to 12hr in fridge
Comes out wonderful every time
Not bad for a dry blend, consider adding some yoghurt or vinegar to it
This sounds reminiscent of Puerto Rican adobo. You could do like anon said and add yogurt (buttermilk works as well), or go with olive oil, and use it as a marinade. In mine I basically sub out the paprika with turmeric, but you do you.
depends on the meal
I know how to cook more than one thing so this is too broad of a question
didn't think that far ahead yet, i was going to bake them in the oven in parchment paper and then eat them maybe on a slice of bread or something ?
>didn't think that far ahead yet
Usually I decide what I'm going to cook as a meal, how I'm going to cook the chicken, and then how to season it. For example Pasta>Grilled>Paprika/Garlic/Oregano/Rosemary/Ginger or Fried Rice>Fried>Onions Sauce/Habenaro/Turmeric/Black Pepper/Lime Cordial
Lawry's Seasoned Salt
Salt pepper
Lemon juice
Cilantro
Paprika
Cumin
Tumeric
Chili flakes
Thai sauce
Honey garlic sauce
Options are endless
Marinate that shit. It's easy, and you just need the 5 S's:
>salty
>sweet
>savory
>slimy
>sour
Bonus secret S #6:
>spicy
So for instance, onions sauce covers salty and savory, lemon for sour, honey for sweet, sesame oil for slimy, cayenne for spicy.
The real trick is that, of all the major meats, chicken responds the most to open flame cooking. Grilling, broiling, smoking, etc.
I don't, I do a baking soda marinade then sear or poach then eat with light sauce/curry and broccy
Tony chacheres cajun seasoning
Pickle juice unironically.
Fr try it.
vinegar and dill are top tier for frying chicken, I recommend adding garlic, black pepper, paprika, and cumin
>seasoning
Don't be a Black person
Live a little, you homosexual.
Some salt and a nice sear are the only seasonings I need.
salta peppa paprika garlic powda
Picrel is good for me
this stuff is excellent
Post nostrils
lawrys is extraordinarily inoffensive and little bit goes a long way
Garlic powder, iodized salt, ground mustard
Here is what you do
>throw chicken thighs in a casserole dish
>salt pepper garlic powder evoo
>bake at 250F for an hour
>while that bakes combine water thyme, rosemary, honey, lemon juice and zest in small pot and cook until thick
>pull chicken from oven and let rest for 5-10 minute.
>glaze chicken with lemon honey sauce
>broil on high
>pull as soon as the glaze starts to blacken
>serve
I fry it with peppers and onions, that's all you need fresh quality ingredients
Plain. It’s not the same if you’re not suffering
dawn dish liquid
I don't eat much chicken breast. It's lean and tasteless so you have to put a bunch of low quality powdered Black person on it, it's high in Omega 6 because the birds are so unhealthy and over medicated and to get good quality chicken is more expensive than lamb or beef so it's pointless.
Salt, pepper, garlic powder and a pinch of paprika.
dawn dish soap
>sainsbury breaded chicken breast
>garlic powder
>salt and pepper
>onion salt
>paprika
>every so often chinese 5 spice
I've lost 90lbs/40kg with this as a staple of my diet.
For chicken, my goto is:
Basil
Parsley
Garlic
Paprika
Umami
Dice the chicken, fry it, if not enough oils from the chicken, throw some in and throw in the spices.