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The BEST Chicken and Pork Seasoning

My tried and true Chicken and Pork Seasoning© creates the most amazingly delicious meals and works well with baked, fried, and even barbecued chicken or pork recipes. You can create this anytime with a handful of everyday spices and store it in an air-tight jar to have on hand!

Spice up any chicken or pork recipe with my homemade seasoning. It's a no brainer way to add loads of flavour and colour as well as sustain the flavour of the meat.

Helpful Tips

WAYS TO COOK CHICKEN OR PORK

Pan Frying: If you are pan-frying your meat, season just before cooking or allow it to marinate for 2-3 hours. Once cooked, allow the meat to rest. In the meantime, melt a couple of tablespoons of butter in the same pan the meat was cooked in. This will give you a flavoured butter sauce for the meat or even your vegetables!

BBQ: Whether you use a charcoal BBQ, gas BBQ, spit roaster or BBQ rotisserie, this marinade will tenderise the meat to perfection! Season and allow to marinate for a minimum of 4 hours and cook as you normally would. The combination of ingredients brings out the flavour of the meat and creates a smoky flavoured crust.

Roast: My chicken and pork seasoning creates a spicy and smokey flavour when it is used to roast. Imagine a Mediterranean flavoured charcoal chicken; full flavoured and irresistible.

Sheet Pan / Tray Bake: I am known for loving a one tray bake meal and this seasoning is a winner when it comes to traybakes. Simply add chicken or pork with potatoes, onions, and carrots and season everything. Drizzle plenty of olive oil and / or butter and bake!

HOW MUCH DO I USE OF THE SEASONING?

I usually recommend 2 tablespoons for a medium roast chicken or

1 teaspoon for a 200g fillet. Too much is never enough so add more if you like!

Watch How to Make It

What goes into this Seasoning

All-natural, no sugar added and no anti-caking agents are used in this seasoning.

All the spices are commonly found in any household pantry, with the exception of one!

Sea Salt
Pepper
Oregano
Garlic
Onion
Paprika
Cayenne
Black Sesame Seeds and
Orange Peel

This should fill a 250g jar. Please make sure it is airtight! Due to no anti-caking agents, if the seasoning clumps together over time, simply shake or scrape with a fork.

THE SECRET INGREDIENT

When we travelled to Hawaii, I noticed a couple of the spice blends that I loved, shared something in common; orange peel. Orange Peel Granules is the citrus flavour I've added that packs a punch of flavour and makes this chicken and pork seasoning a winning formula!

As the highest concentration of oil is found in the orange peel, orange peel granules are strong in flavour. In addition, orange peel adds loads of nutritional value to your meal as it contains Vitamin C, potassium and calcium. It is also known for its dietary fibre and aids in digestion. But most importantly, any citrus is known to tenderise the meat and make it less chewy.

I have found the best flavour comes from grinding the orange granules myself rather than purchasing ground orange peel. I tend to grind about 1/4 cup at a time and store it in an airtight container. I do this using my NutriBullet or a small food processor. However, this step is not essential. If you prefer, you can purchase ready-made ground orange peel (just make sure it is the only ingredient on the label and no fillers are added).

CAN I SUBSTITUTE ANY OF THESE SPICES?

You will all be disappointed when I say this but - NO. It took me a while to create this and every time I tried to leave out the onion powder or the cayenne pepper, it just wasn't the same. I suggest to get the full flavour, you use the exact ingrendients.