Seasoned Chicken Rub Mix
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A dry herb rub for chicken made with parsley, marjoram, rosemary, ginger, sage and more. Use about 1 tablespoon per pound for light seasoning.
Ingredients
- 2 tablespoons parsley flakes
- 1 tablespoon ground marjoram
- 2 teaspoons ground rosemary
- 1 teaspoon onion salt
- 1 tablespoon ground ginger
- 1 teaspoon ground sage
- 1 tablespoon ground oregano
- 1 tablespoon ground thyme
- 1 teaspoon garlic salt
- 1 tablespoon celery salt
- 1 teaspoon pepper
- 1 tablespoon paprika
Equipment
- mixing bowl
- airtight jar
- zip-top bags
Directions
- Put all twelve ingredients in a small bowl.
- Stir until well blended.
- Pour into a clean, dry jar, zip-top bag, or vacuum-seal bag.
- Close tightly and keep in a cool, dry place.
Notes
About 1 tablespoon per pound of chicken for light seasoning, up to 2 tablespoons per pound for skin-on pieces. Dry mix airtight away from heat, light, and moisture; within 1 year. Raw chicken rubbed with the mix: refrigerate and cook within 1 to 2 days. Cooked leftovers: refrigerate within 2 hours, eat within 3 to 4 days.
Nutrition
Serving: 5g | Calories: 7kcal | Carbohydrates: 1.5g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 985mg | Potassium: 39mg | Fiber: 0.7g | Sugar: 0.1g | Vitamin A: 324IU | Vitamin C: 0.7mg | Calcium: 21mg | Iron: 0.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 servings; ground rosemary counted as dried rosemary, ground oregano counted as dried oregano, ground thyme counted as dried thyme. Brands and portions vary, so use it only as an approximation.
