Spices for chicken: what goes with every roast

Chicken spices change completely depending on whether you cook in the oven, on the grill, in a pan, or in an airfryer.

You don't need ten different spices every time.

In practice, the best combinations usually start with two or three basic flavors and then adapt to the cooking method.

For 1 kilo of chicken, the quantities below are a starting point for home cooking.

You can always add more or less, depending on how intense you want the aromas.

What spices go well with chicken?

Paprika is one of the easiest bases, because it gives color and a mild flavor without covering the meat.

Smoked paprika gives a more intense character and is particularly suitable for grilling, charcoal and airfryer.

Granulated garlic and granulated onion are useful when you want consistent flavor without adding fresh garlic or onion.

Oregano works well in more Mediterranean versions.

Lemon pepper is one of the most practical spices for filleting, baking, or grilling, especially when you want a more pure lemony flavor.

Cumin and coriander give a warmer and deeper aroma.

Turmeric, cayenne, and red chili require more moderation, because they quickly increase the intensity.

The most useful bases to get you started

For 1 pound of chicken, a simple basic ratio is about 1 teaspoon of paprika, 1 teaspoon of granulated garlic, ½ teaspoon of black pepper, and 1 teaspoon of oregano.

From there you can change character.

If you want a smokier result, replace some of the regular paprika with smoked paprika.

If you want a more lemony result, add about 1 teaspoon of lemon pepper and reduce the black pepper.

If you want a more oriental twist, add ½ teaspoon of cumin and ½ teaspoon of ground coriander.

How to combine spices without masking the flavor

A simple way is to think of the mix on three levels.

First you add a base, such as paprika or smoked paprika.

Then add an aromatic, such as oregano, cumin, or coriander.

Finally, add a strong note, such as lemon pepper, cloves, or sumac.

If you put all the strong spices together, the chicken loses its character and the mixture becomes cloudy.

In everyday cooking, the purest combination usually wins.

Spices for chicken marinade

For marinade, mix the spices with olive oil and a little lemon juice or yogurt.

The oil helps the flavors spread evenly over the meat.

Leave the chicken in the refrigerator for at least 30 minutes or even a few hours, covered.

Spices for oven-roasted chicken

For oven-baked chicken, the safest base is paprika, granulated garlic, oregano, and black pepper.

For 1 kilo of chicken, start with 1½ teaspoons of paprika, 1 teaspoon of granulated garlic, 1 teaspoon of oregano and ½ teaspoon of black pepper.

Mix them with a little olive oil to make a thin paste and coat the surface of the chicken well.

If the chicken is baked with potatoes, the same spices work on the potatoes as well.

For lemony baked chicken

For a more lemony twist, use about 1 teaspoon of lemon pepper, 1 teaspoon of oregano, 1 teaspoon of granulated garlic, and a little rosemary.

Rosemary needs moderation.

For 1 kilo of chicken, about ½ teaspoon is enough if it is grated, or a little less if it is coarsely chopped.

This combination is especially suitable when the chicken is baked with lemon and potatoes.

For baked chicken with paprika

If you want a fuller flavor, add 1 teaspoon of plain paprika and 1 teaspoon of smoked paprika.

Add 1 teaspoon of granulated garlic, ½ teaspoon of granulated onion, and ½ teaspoon of black pepper.

This mixture works well on thighs, fillets, and whole chicken.

Spices for grilled chicken and barbecued chicken

On the grill and over charcoal, you want spices that can withstand high temperatures and don't go rancid easily.

Smoked paprika, cumin, coriander and black pepper are a very good base.

For 1 kilo of chicken, start with 1 teaspoon of smoked paprika, ½ teaspoon of cumin, ½ teaspoon of coriander and ½ teaspoon of black pepper.

If you like it a little spicy, add ¼ teaspoon of hot pepper or cayenne.

When grilling, be careful not to leave a thick layer of spices on the outside, as it can become bitter if it burns.

What goes best with charcoal?

A very practical combination is smoked paprika, granulated garlic, cumin, and a little paprika.

For 1 kilo of chicken, use approximately 1 teaspoon of smoked paprika, 1 teaspoon of granulated garlic, ½ teaspoon of cumin, and ¼ teaspoon of paprika.

This combination works especially well on pieces without a lot of liquid or sauce.

When to use sumac

Sumac gives a sour, slightly fruity note.

You can add about ½ teaspoon per kilo before baking or sprinkle a little at the end.

It goes great with grilled chicken when you want acidity without relying solely on lemon.

If you haven't tried it yet, read on. What is sumac and where is it used?.

Spices for chicken souvlaki

For chicken souvlaki, you want a clean aroma and not a too heavy mixture.

For 1 kilo of chicken, start with 1 teaspoon of paprika, 1 teaspoon of oregano, 1 teaspoon of granulated garlic, ½ teaspoon of granulated onion, and ½ teaspoon of black pepper.

If you want a little more flavor, add ¼ to ½ teaspoon of cumin.

Mix the spices with olive oil and rub them well into all the pieces before threading them onto straws.

In practice, the souvlaki doesn't want to smell "all at once".

He wants you to understand what you put in.

Spices for chicken gyros

For chicken gyro, the combination can be more complex.

A good base for 1 kilo is 1 teaspoon of paprika, ½ teaspoon of cumin, ½ teaspoon of coriander, 1 teaspoon of granulated garlic, ½ teaspoon of granulated onion, ½ teaspoon of oregano and ½ teaspoon of black pepper.

If you want a more intense grilled flavor, replace some of the paprika with smoked paprika.

You don't need a ready-made gyro mix to achieve a balanced result.

Individual spices give you more control.

When you make the mixture yourself from individual spices, you decide how much salt to add.

Spices for chicken kontosouvli

The kontosouvli has a slightly more intense seasoning because the pieces are larger.

For 1 kilo of chicken, start with 1½ teaspoons of paprika, 1 teaspoon of granulated garlic, ½ teaspoon of cumin, ½ teaspoon of coriander, 1 teaspoon of oregano and ½ teaspoon of black pepper.

If you want a spicier result, add ¼ teaspoon of hot pepper.

Because the pieces are larger, let the seasoning sit on the chicken for a while before grilling.

Spices for chicken fillet

The fillet needs a gentler hand.

For 1 kilo of fillet, a good base is 1 teaspoon of lemon pepper, 1 teaspoon of granulated garlic, 1 teaspoon of paprika and ½ teaspoon of oregano.

If you want a little different direction, add ½ teaspoon of mustard powder.

In the pan or on the grill, prefer a thin layer of seasoning.

The fillet cooks quickly, so whatever is on the surface quickly comes to a high temperature.

For fried chicken

For fried chicken, spices work better in the flour or breadcrumbs than on the meat.

For 1 kilo of chicken, mix about 1 teaspoon of paprika, 1 teaspoon of granulated garlic, ½ teaspoon of granulated onion, and ½ teaspoon of black pepper into the flour.

This way the seasoning is distributed evenly and doesn't burn as easily in the oil.

Spices for chicken in the airfryer

Paprika, granulated garlic, granulated onion, and black pepper work very well in the airfryer.

For 1 kilo of chicken, start with 1 teaspoon of paprika, 1 teaspoon of granulated garlic, ½ teaspoon of granulated onion, and ½ teaspoon of black pepper.

You can add ½ teaspoon of oregano or a little lemon pepper.

The key is not to add so much dry spice that a thick layer is created.

In the airfryer this layer can dry out or burn quickly.

Spices for braised chicken

In the red light, the logic changes completely.

Allspice, black pepper, paprika and a small amount of cinnamon are suitable here.

For 1 pound of chicken, start with 2 or 3 allspice grains or about ¼ teaspoon ground, ½ teaspoon black pepper, 1 teaspoon paprika, and a very small pinch of cinnamon.

If you like, add 1 clove to the pot and remove it before serving.

Cinnamon, cloves, and allspice need moderation.

They should not make the sauce sweet or overly aromatic.

For more, see What is allspice and where does it come from?.

Three easy spice combinations to remember

For lemony and Mediterranean chicken, keep lemon pepper, oregano, granulated garlic, and a little rosemary.

For grilling or charcoal, keep smoked paprika, cumin, granulated garlic, and a little bit of paprika.

For browning, keep paprika, allspice, black pepper and a little cinnamon.

If you remember these three basics, you can adapt almost any chicken recipe without having to search for a new mixture every time.

Where to find spices for your cooking

At Bakalokarpos, at 92 Kypselis Street in Athens, you will find the spices in this guide, from paprika and cumin to lemon pepper, allspice and sumac.

You can pick them up from the store or view all the products online. our spices.

The most useful thing is to start with a few basics and build the combinations that suit your own cooking style.

To keep spices fresh, read the spice storage guide.