I finally perfected the Best Chicken Seasoning, a pantry-friendly dry rub with sweet or smoked paprika and a little secret ratio that makes it ideal for breasts, thighs, tenders, drumsticks or a whole chicken whether grilled or baked.
I never planned to nail a single mix that works on everything, but here we are. I call it the Best Chicken Seasoning because a little sweet or smoked paprika plus a hit of garlic powder turns plain chicken into something you actually look forward to.
Ive used it on breasts, thighs and whole birds and it always makes people ask whats different. It leans smoky, a touch sweet, and oddly addictive, the kind of Grilled Chicken Seasoning that makes you think about dinner all day.
Try it once and youll be scribbling it down, even if you dont mean to.
Ingredients
- Paprika: sweet or smoked gives color, mild smokiness and subtle sweetness to chicken.
- Brown sugar: adds caramelized sweetness, helps crust form, little carbs not protein.
- Garlic powder: punchy savory flavor, contains small amounts of vitamins and fibre, aromatic.
- Kosher salt: enhances other flavors, essential for seasoning, sodium so use moderately.
- Black pepper: adds heat and aroma, some antioxidants, low calories and no protein.
- Cumin: earthy warmth, gives depth, small fiber content, used in many global cuisines.
- Cayenne: optional kick, pure spice heat, can boost metabolism slightly if you like spicy.
Ingredient Quantities
- 3 tablespoons sweet or smoked paprika
- 2 tablespoons packed brown sugar (or granulated sugar if thats what you got)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional, for heat)
How to Make this
1. Measure into a bowl: 3 tbsp sweet or smoked paprika, 2 tbsp packed brown sugar (or granulated), 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp kosher salt, 2 tsp freshly ground black pepper, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp dried thyme, and 1/2 tsp cayenne (optional).
2. Stir everything together until uniform, breaking up any brown sugar clumps with the side of a spoon or a fork, you want a smooth even mix.
3. Taste a tiny pinch and adjust if needed: more salt if it’s bland, extra cayenne if you want heat, or swap smoked for sweet paprika for more smokiness.
4. Pat chicken dry with paper towels, rub a little oil over the surface so the seasoning sticks better, then sprinkle the rub on. Use about 1 to 1 1/2 tablespoons of seasoning per pound of chicken for good coverage.
5. Massage the rub into the meat and under the skin when possible for thighs or a whole chicken, that helps flavor get deeper in.
6. Let the seasoned chicken rest: 15 to 30 minutes at room temp for quick cooking, or refrigerate up to 12 to 24 hours for best flavor. If you want extra crispy skin leave it uncovered in the fridge for a few hours.
7. Grill or bake but watch the sugar. If grilling keep heat moderate so the brown sugar doesn’t burn, sear over medium high then move to indirect heat to finish. For baking start around 400°F for breasts 18 to 25 minutes depending on size, longer for bone in pieces.
8. If using on tenders or thin pieces, use less time and a lighter coat so it doesn’t char, and flip often if cooking on high heat.
9. Store leftover seasoning in an airtight jar in a cool dark place up to 6 months, shake before using.
Equipment Needed
1. Medium mixing bowl
2. Measuring spoon set (tbsp and tsp)
3. Spoon or fork for stirring and breaking up clumps
4. Small whisk or another fork for an extra smooth mix (optional)
5. Paper towels for drying chicken
6. Pastry brush or your hands plus a little oil to coat the chicken
7. Baking sheet with a wire rack or a roasting pan (for oven) or a grill and tongs (for grilling)
8. Instant read meat thermometer
9. Airtight jar or spice container for storing leftover rub
Okay here you go, written like someone scribbling notes before they run outside to cook. Measure into a bowl: 3 tablespoons sweet or smoked paprika, 2 tablespoons packed brown sugar or plain granulated if thats what you got, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon kosher salt, 2 teaspoons fresh ground black pepper, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1/2 teaspoon cayenne if you want heat.
Stir it all together until its uniform. Use the side of the spoon or a fork to crush any brown sugar clumps, you want it smooth and even so it sticks better. Taste a tiny pinch. If it tastes bland add a little more salt, if you want it hot add more cayenne, or swap smoked paprika in for sweet if you want smokier flavor.
Pat the chicken dry with paper towels, rub a little oil over the surface so the seasoning will stick, then sprinkle the rub on. Use about 1 to 1 1/2 tablespoons of seasoning per pound of chicken for good coverage. Massage the rub into the meat and try to get under the skin on thighs or a whole bird, that helps the flavor go deeper.
Let the seasoned chicken rest. If youre short on time 15 to 30 minutes at room temp is fine. For best flavor refrigerate up to 12 to 24 hours. If you want extra crispy skin leave it uncovered in the fridge for a few hours so the skin dries out.
When cooking watch the sugar. If youre grilling keep the heat moderate so the brown sugar doesnt burn. You can sear over medium high then move the chicken to indirect heat to finish. For baking, start around 400 degrees F. Boneless breasts usually take 18 to 25 minutes depending on size, bone in pieces take longer. Use an instant read thermometer for safety and doneness.
If youre using tenders or thin pieces use less time and a lighter coat of rub so it doesnt char, and flip often if cooking on high heat. Store any leftover seasoning in an airtight jar in a cool dark place up to six months, give it a shake before using again.
FAQ
The Best Chicken Seasoning Recipe Substitutions and Variations
- Paprika (3 tablespoons): if you only have regular sweet paprika, use it 1:1. No smoked on hand? try 2 tbsp sweet paprika plus 1 tsp ground cumin or a few drops of liquid smoke for that smoky vibe.
- Brown sugar (2 tablespoons): granulated sugar works 1:1. For deeper molasses notes use 1 tbsp molasses + 1 tbsp granulated sugar. You can also swap in 1 to 1 1/2 tbsp honey or maple syrup but reduce any other liquid slightly.
- Kosher salt (1 tablespoon): if you use table salt, cut the amount in half (use 1/2 tbsp). For fine sea salt start with the same volume then taste and adjust, since crystal size changes saltiness.
- Cayenne (1/2 teaspoon, optional): no cayenne? use 1/2 to 1 tsp crushed red pepper flakes, or 1/2 tsp chipotle powder for smoky heat. Or skip it entirely for a milder rub.
Pro Tips
1) Mix and taste first — break up any brown sugar clumps with the spoon so you dont get a pocket of sweetness later. Taste a tiny pinch and tweak salt, cayenne or swap sweet for smoked paprika if you want more smoke. If you dont like tasting dry spices straight, fry a pinch in a little oil on a pan and try that warm bite instead.
2) Dry the chicken well, rub a little oil over it so the spice mix sticks, then rub it in and get some under the skin when you can, that really pushes flavor deeper. Aim for about 1 to 1 1/2 tablespoons of rub per pound, but use less on thin pieces so they dont blacken.
3) When grilling keep the heat moderate, sugar burns fast; sear over medium-high for color, then move to indirect heat to finish. For the oven try starting around 400 F for breasts and watch timing so you dont dry them out, flip thin pieces often if you’re cooking hot.
4) Let the seasoned chicken rest for at least 15 to 30 minutes, or refrigerate up to 12 to 24 hours for best flavor, and if you want extra crispy skin leave it uncovered in the fridge for a few hours. Store leftover rub in an airtight jar in a cool dark place up to about 6 months, give it a shake before you use it again.
The Best Chicken Seasoning Recipe
I finally perfected the Best Chicken Seasoning, a pantry-friendly dry rub with sweet or smoked paprika and a little secret ratio that makes it ideal for breasts, thighs, tenders, drumsticks or a whole chicken whether grilled or baked.
32
servings
8
kcal
Equipment: 1. Medium mixing bowl
2. Measuring spoon set (tbsp and tsp)
3. Spoon or fork for stirring and breaking up clumps
4. Small whisk or another fork for an extra smooth mix (optional)
5. Paper towels for drying chicken
6. Pastry brush or your hands plus a little oil to coat the chicken
7. Baking sheet with a wire rack or a roasting pan (for oven) or a grill and tongs (for grilling)
8. Instant read meat thermometer
9. Airtight jar or spice container for storing leftover rub
Okay here you go, written like someone scribbling notes before they run outside to cook. Measure into a bowl: 3 tablespoons sweet or smoked paprika, 2 tablespoons packed brown sugar or plain granulated if thats what you got, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon kosher salt, 2 teaspoons fresh ground black pepper, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1/2 teaspoon cayenne if you want heat.
Stir it all together until its uniform. Use the side of the spoon or a fork to crush any brown sugar clumps, you want it smooth and even so it sticks better. Taste a tiny pinch. If it tastes bland add a little more salt, if you want it hot add more cayenne, or swap smoked paprika in for sweet if you want smokier flavor.
Pat the chicken dry with paper towels, rub a little oil over the surface so the seasoning will stick, then sprinkle the rub on. Use about 1 to 1 1/2 tablespoons of seasoning per pound of chicken for good coverage. Massage the rub into the meat and try to get under the skin on thighs or a whole bird, that helps the flavor go deeper.
Let the seasoned chicken rest. If youre short on time 15 to 30 minutes at room temp is fine. For best flavor refrigerate up to 12 to 24 hours. If you want extra crispy skin leave it uncovered in the fridge for a few hours so the skin dries out.
When cooking watch the sugar. If youre grilling keep the heat moderate so the brown sugar doesnt burn. You can sear over medium high then move the chicken to indirect heat to finish. For baking, start around 400 degrees F. Boneless breasts usually take 18 to 25 minutes depending on size, bone in pieces take longer. Use an instant read thermometer for safety and doneness.
If youre using tenders or thin pieces use less time and a lighter coat of rub so it doesnt char, and flip often if cooking on high heat. Store any leftover seasoning in an airtight jar in a cool dark place up to six months, give it a shake before using again.
Ingredients
-
3 tablespoons sweet or smoked paprika
-
2 tablespoons packed brown sugar (or granulated sugar if thats what you got)
-
1 tablespoon garlic powder
-
1 tablespoon onion powder
-
1 tablespoon kosher salt
-
2 teaspoons freshly ground black pepper
-
1 teaspoon chili powder
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano
-
1 teaspoon dried thyme
-
1/2 teaspoon cayenne pepper (optional, for heat)
Directions
- Measure into a bowl: 3 tbsp sweet or smoked paprika, 2 tbsp packed brown sugar (or granulated), 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp kosher salt, 2 tsp freshly ground black pepper, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp dried thyme, and 1/2 tsp cayenne (optional).
- Stir everything together until uniform, breaking up any brown sugar clumps with the side of a spoon or a fork, you want a smooth even mix.
- Taste a tiny pinch and adjust if needed: more salt if it's bland, extra cayenne if you want heat, or swap smoked for sweet paprika for more smokiness.
- Pat chicken dry with paper towels, rub a little oil over the surface so the seasoning sticks better, then sprinkle the rub on. Use about 1 to 1 1/2 tablespoons of seasoning per pound of chicken for good coverage.
- Massage the rub into the meat and under the skin when possible for thighs or a whole chicken, that helps flavor get deeper in.
- Let the seasoned chicken rest: 15 to 30 minutes at room temp for quick cooking, or refrigerate up to 12 to 24 hours for best flavor. If you want extra crispy skin leave it uncovered in the fridge for a few hours.
- Grill or bake but watch the sugar. If grilling keep heat moderate so the brown sugar doesn't burn, sear over medium high then move to indirect heat to finish. For baking start around 400°F for breasts 18 to 25 minutes depending on size, longer for bone in pieces.
- If using on tenders or thin pieces, use less time and a lighter coat so it doesn't char, and flip often if cooking on high heat.
- Store leftover seasoning in an airtight jar in a cool dark place up to 6 months, shake before using.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 3g
- Total number of serves: 32
- Calories: 8kcal
- Fat: 0.13g
- Saturated Fat: 0.02g
- Trans Fat: 0g
- Polyunsaturated: 0.05g
- Monounsaturated: 0.06g
- Cholesterol: 0mg
- Sodium: 223mg
- Potassium: 27mg
- Carbohydrates: 1.65g
- Fiber: 0.37g
- Sugar: 0.78g
- Protein: 0.21g
- Vitamin A: 181IU
- Vitamin C: 2mg
- Calcium: 3mg
- Iron: 0.28mg
