Have you ever tried preparing the perfect chicken dish using your favourite smoked chicken seasoning, only to discover that the chicken hasn’t absorbed any flavour from the seasoning?
This could be because you probably didn’t use enough seasoning or didn’t use it in the right way to allow it to impart that wonderful flavour.
While it’s easy to slip up, seasoning any meat is a simple task if you know what you’re doing. When it comes to seasoning chicken, it takes a little more than just sprinkling some seasoning and rubbing it on the meat.
Here are some simple tips you can follow that can elevate your smoked chicken dishes.
We’ve all made the mistake of thinking that a little bit of moisture is going to help the seasoning stick to the chicken. But, what you probably didn’t know is that the smoked chicken seasoning usually falls off once the chicken starts to heat up and the water evaporates.
So, here’s what you can do. Before you add any seasoning, dry the chicken by patting it with a paper towel to absorb all that water. Make sure that there’s no water or moisture left on the chicken.
Another way to do this is to stick the chicken in the refrigerator—uncovered—for a few hours. The dry air inside the fridge will dehydrate the chicken and remove the moisture. Once you take it out, you should still dry it with a paper towel to ensure that it’s as dry as possible.
When the chicken is dry, you can introduce a binding agent to get the smoked chicken seasoning to stick to the meat.
While water is not an option, there are some other ingredients that you can use to get the seasoning to stick and add an extra layer of flavour. Ingredients like olive oil, mayonnaise, melted butter, mustard, Worcestershire sauce, or any other sauce are perfect for the job.
While all these ingredients are viable options, you might be nervous about how much flavour they would infuse into the chicken. Since you only need to use a minimal amount to create that sticky texture, you don’t have to worry about overpowering the flavour of the seasoning.
Once the binding agent covers the chicken in a thin layer, you can start seasoning the chicken with your smoked chicken seasoning.
If you really want your seasoning to stick to the chicken, don’t sprinkle it. Instead, rub it into the meat using your hands to really infuse it with flavour.
The meat typically has minor cracks or fissures in the flesh, so when you rub the seasoning, it will work its way into the meat and lock in those incredible flavours of your favourite seasoning.
Always use your fingers or your knuckles to rub in the seasoning until you have covered the chicken with it.
Aside from rubbing the seasoning into the meat, you can also prick the chicken to infuse flavour. This is a common method used in most kitchens.
Once you prick the chicken, the seasoning seeps into the small holes you created and gets locked in without falling or sliding off.
You can also use a marinade to help the seasoning stick. To marinate a chicken, you simply have to cover it with a marinade and let it rest. The amount of time it needs to rest will depend on the cut of meat.
Once the chicken is ready, remove the excess marinade before putting it in the smoker to avoid the excess marinade burning the chicken.
Creating the best smoked chicken is an art, and infusing the smoky flavour into the meat can help your dish stand out.
Using the best seasoning and the right techniques can help you lock in those classic flavours and create a dish that’s the centrepiece of your outdoor gathering.