Sauces & Condiments
Creating your own McCormick-style chicken seasoning transforms ordinary grilled chicken into restaurant-quality, juicy perfection with just one spoonful. The secret lies in balancing classic spices like paprika and garlic powder with precise measurements—no fancy equipment needed.
This blend cuts through the monotony of store-bought versions, delivering bold, consistent flavor every time.
The beauty of this dry mix is its versatility—just one tablespoon per pound of chicken, and you’re ready to grill, bake, or air-fry. I’ve tested this blend over 50 times, and it never fails to elevate simple chicken breasts into something extraordinary.
The spices work together to create a harmonious flavor profile that’s savory, slightly sweet, and perfectly seasoned without overpowering the natural taste of the meat.
What makes this recipe stand out is the foolproof simplicity—just combine the spices in a jar and store for weeks. Whether you’re grilling summer favorites or slow-roasting winter meals, this blend ensures every bite is packed with flavor.
The key is toasting the spices lightly before mixing, which deepens their aroma and enhances the overall taste.
For those who love experimenting, try swapping regular paprika for smoked paprika or adding a pinch of dried thyme. These variations add depth without complicating the process. Once you make this blend, you’ll wonder how you ever settled for anything less.
Ingredients for mccormick chicken seasoning
Nine simple spices. One jar. Restaurant-quality flavor in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Paprika 🌶️ | 2 tbsp | Smoked or sweet variety preferred |
| Garlic Powder 🧄 | 1 ½ tbsp | Freshly ground for best flavor |
| Onion Powder 🧅 | 1 ½ tbsp | Fine grind preferred |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked preferred |
| Dried Thyme 🍃 | 1 tbsp | Leaves only, no stems |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Celery Salt 🥬 | ½ tbsp | For subtle savory depth |
| Ground Mustard 🌱 | ½ tbsp | Dry, not prepared |
| Ground Ginger 🌿 | ¼ tbsp | Freshly ground if possible |
The paprika is your flavor anchor—smoked gives depth, sweet keeps it bright. Grab the Penzeys brand if you want to splurge, but the bulk bins at Whole Foods or even your grocery store's spice aisle work fine. Look for spices labeled '100% pure'—the ones in tiny plastic containers often have fillers. Toasting the cumin and mustard seeds in a dry pan for 30 seconds before grinding? Game changer. It amplifies their natural oils and makes the whole blend sing.
No smoked paprika? Regular paprika plus 1/4 tsp cayenne mimics that smoky kick. Short on celery salt? Regular salt plus 1/2 tsp dried celery flakes works in a pinch. The mustard might seem odd, but it's what gives McCormick's blend that subtle tang. If you can't find ground mustard, 1/2 tsp prepared mustard powder (the kind in jars) works too—just reduce the salt by 1/4 tsp. Store your blend in an airtight jar away from light, and it'll keep its punch for up to 6 months.
This blend transforms everything—grilled chicken, baked wings, even roasted potatoes. One tablespoon per pound of meat is perfect, but double it for vegetables or toasts. I always make a triple batch—one for me, two to give away. The celery salt might sound weird, but trust me, it rounds out the flavors beautifully. And if you're feeling fancy, add a pinch of ground coriander for a Middle Eastern twist.
Why You'll Love This Recipe
- No-Measure Guessing: I’ll be real—this blend is so balanced I can eyeball it without a scale. A teaspoon of paprika, pinch of thyme, and maybe a little extra garlic powder if I’m feeling bold. The black pepper ties it all together, and honestly? It’s never wrong.
- Weeknight Hero: This is my "I have no energy but need dinner" secret weapon. Toss it on chicken thighs, bake at 375°F for 35 minutes, and boom—crispy edges with that savory, herby punch. Zero fuss, maximum satisfaction.
- Pantry Staple Magic: Between us, this mix works on everything. Chicken, roasted potatoes, even scrambled eggs (yes, really). The thyme and onion powder add depth, while the paprika gives that smoky warmth. It’s the one blend I never run out of.
- Budget-Friendly Boost: A jar of McCormick’s costs pennies, and I stretch it across meals. Leftovers? Toss them in a wrap for lunch. Too much? Freeze half for next month. It’s the kind of flavor that makes cheap cuts taste like a restaurant dish.
Step-by-step instructions for McCormick chicken seasoning recipe
This simple blend delivers restaurant-quality flavor with just one tablespoon per pound of chicken.
Measure and Combine Dry Ingredients
Start by gathering all your dry ingredients on a clean work surface or in a small mixing bowl. I like to use a measuring spoon for each component to ensure precision—this blend is all about balance. Begin with the 2 tablespoons paprika, using either smoked or sweet depending on your preference. The paprika forms the flavor foundation and gives that beautiful golden hue to your chicken.
Next, add the 1.5 tablespoons garlic powder and 1.5 tablespoons onion powder—these create that savory depth that makes the seasoning irresistible. Sprinkle them in gradually while stirring with a fork or small whisk to distribute evenly. Here's where it gets fun: the 1 tablespoon ground black pepper adds a subtle heat that wakes up every bite.
Add the Earthy and Warm Components
Now we're building the complexity. Add the 1 tablespoon dried thyme leaves—this brings that herbal brightness that pairs perfectly with chicken. Follow with the 1 tablespoon ground cumin, which adds warmth and earthiness that complements the paprika beautifully. Don't skip this step; the cumin is what makes this blend taste homemade rather than store-bought.
Next comes the 1 tablespoon salt—I use Diamond Crystal for its pure mineral content. Sprinkle it in while stirring continuously to ensure even distribution. Then add the 0.5 tablespoon celery salt for that subtle umami depth that takes the flavor to the next level. The celery salt might seem like a small amount, but it makes a noticeable difference in the final product.
Finish with the Specialty Ingredients
For the final touches, add the 0.5 tablespoon ground mustard—this adds a tangy kick that cuts through the richness of the chicken. Then comes the 0.25 tablespoon ground ginger, which might seem like a small amount, but it's what gives this blend its signature warmth and complexity. Stir all ingredients together until completely homogeneous—you should see no visible streaks of any single component.
Here's the thing—this blend works best when the ingredients are thoroughly mixed. I like to press the mixture through a fine-mesh sieve to break up any clumps, especially with the ground ginger which can be particularly powdery. The result should be a fine, even-textured powder that's ready to transform your grilled chicken into something extraordinary.
Store and Use Your Seasoning
Transfer your freshly mixed seasoning to an airtight container—glass jars work beautifully for this. Store it in a cool, dark place like your pantry, where it will keep its freshness for up to 6 months. The flavors actually deepen over time, so this blend gets better with age. When you're ready to use it, simply sprinkle 1 tablespoon per pound of chicken and massage it into the meat before cooking.
This is where the magic happens: the seasoning penetrates the chicken during marinating or resting time, ensuring that every bite is infused with flavor. For best results, let the seasoned chicken rest for at least 15 minutes before cooking—this allows the seasoning to work its magic and creates that juicy, flavor-packed result you're after. The blend works equally well on grilled, baked, or pan-seared chicken.
Pro Tips For Making Mccormick Chicken Seasoning
- Toast Your Spices: I learned this the hard way—just mixing paprika and thyme won’t give you that deep, smoky flavor. Dry-toast the paprika in a skillet over medium heat for 30 seconds until it smells intensely aromatic. Let it cool before mixing into your blend—it makes a real difference.
- Sift the Powders: Garlic powder and onion powder clump like stubborn flour. Sift them together with the black pepper before adding thyme—this ensures even distribution. (Yes, even if you’re impatient like me, skip the spoon-stirring.)
- Skip the Pre-Measuring: Measure the thyme last—it’s the most potent ingredient. Start with 1/4 teaspoon per batch, then adjust. Too much, and your dish tastes like a spice cabinet exploded. (I’ve been there.)
- Store in a Dark Jar: Light turns paprika bitter fast. Transfer your mix to an airtight, opaque container and keep it in a cool, dark cupboard. A clear jar by the stove? That’s how you end up with stale seasoning. (Your future self will notice.)
Essential equipment for this recipe
Essential Mixing Tools
Start with a small mixing bowl or glass measuring cup for combining ingredients—these let you see the spices blend evenly. I prefer a stainless steel whisk or fork for stirring, as they break up clumps better than plastic utensils.
For precision, use a spice scoop or measuring spoons from brands like OXO—their angled design prevents spills when measuring small amounts like 0.25 tbsp ground ginger. 🧂
Storage Containers
An airtight glass jar with a screw-top lid is your best friend—it preserves freshness and blocks light, which can degrade spices over time. I use Le Parfait 8-ounce jars for my blends; their wide mouths make mixing easy, and the dark glass keeps flavors vibrant.
For smaller batches, amber-colored plastic containers work too, but glass lasts longer. Label your jar with the date and contents to track freshness.
Spice Grinder Options
If you’re using whole spices (like cumin seeds or mustard seeds), a small mortar and pestle or handheld spice grinder like the Spice Grinder by OXO transforms them into fine powders. For bulk grinding, a coffee grinder (dedicated to spices only!) works wonders—just pulse in 10-second bursts to avoid overheating.
Never use a wet grinder; moisture ruins the texture of your seasoning blend. 🌿
Optional: Toasting Pan
A non-stick skillet or light-colored metal pan is perfect for toasting spices like cumin and mustard seeds before grinding. Heat over medium-low for 30-45 seconds until fragrant—this step unlocks deeper flavors.
I use a Calphalon stainless steel pan because it heats evenly and won’t react with spices. Just shake the pan occasionally to prevent burning.
Measurement Precision
Invest in a digital kitchen scale (like the OXO Good Grips) for accuracy with tiny measurements—0.25 tbsp ground ginger can make a huge difference. If you don’t have one, use a spice scoop or measuring spoons with a leveling edge to avoid overfilling.
Pro tip: Tap spoons gently on the jar’s rim to remove excess before adding to your mix. This ensures consistency every time. ✨
Sifting Tool
A fine-mesh sieve or sifter (like the OXO Good Grips) eliminates clumps and creates a silky texture—critical for even distribution on chicken. Press the blend through the sieve with a spoon or spatula, then whisk the sifted powder back into the bowl.
This step is especially important for spices like ground ginger, which can form lumps. A clean sieve also prevents cross-contamination with older blends. 💫
Nutrition facts
Frequently asked questions
Can I use this seasoning on other meats besides chicken?
This blend works beautifully on turkey, pork chops, and even steak. For poultry, use 1 tablespoon per pound. For red meats, reduce to ½ tablespoon per pound since they're more flavorful. The paprika and thyme pair especially well with lamb, while the cumin adds fantastic depth to pork.
How do I store my homemade seasoning blend?
Keep it in an airtight glass jar in a cool, dark pantry for up to 6 months. The flavors actually improve over time! For longer storage, freeze the blend in small portions for up to 1 year. Just thaw completely before using. Never store it in the fridge—moisture will ruin the texture.
What if I don't have celery salt?
No problem! Mix ½ teaspoon regular salt with ½ teaspoon dried celery flakes (or ¼ teaspoon ground celery seed) as a substitute. The celery adds subtle umami that's hard to replicate otherwise. If you can't find celery flakes, just omit it—the blend will still taste great, though slightly less complex.
Can I make a larger batch for gifting?
Double or triple the recipe—it makes perfect hostess gifts! Package 1-ounce portions in small jars with a handwritten tag: "One-Spoon Magic for Juicy Grilling." Add a recipe card showing how to use it. The blend keeps well for 6 months when properly stored, making it an ideal homemade gift.
Why does my seasoning look lumpy?
Lumps usually come from spices like ground ginger or mustard. Press the blend through a fine-mesh sieve to break them up, then whisk the powder back into the jar. For future batches, toast your spices lightly before grinding to prevent clumping. If you're in a hurry, just whisk vigorously with a fork to distribute the lumps evenly.