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  1. #1
    Banned RunFlyFree's Avatar
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    What spices to add to chicken breast/thighs?

    What are good combination of spices to put on chicken breast or thighs? also do spices count as 0 calories.
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    What do you like? There are various flavoured salt rubs you can get. I like cayenne or smoked paprika

    Herbs and spices generally don't have calories, it only tends to be sauces that contain sugar or fat which have significant calories.
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    I`m not sure how to season the chicken without adding extra calories.. that will be so boring.
    usually I marinate it with two table spoon of yogurt, smoked paprika, salt and papers.
    If i`m in the mood I`ll ground some fresh onion, garlic, and curly endive and use them in the seasoning
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    Calorie free if you don’t want to do the work mrs dash or the equivalent.

    Individually skies the limit.

    Me personally I like something along the lines of a shake and bake. I get a cheapo brand from aldi called “barbecue” which for 2lbs of raw chicken breast will add about 30 grams of carbs, then divide that up by your total pieces. Tastes amazing!
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    Registered User EliKoehn's Avatar
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    I bake chicken breasts just about every week to eat for lunch while I am at work. I personally enjoy the taste of cold chicken and so eat them directly out of the bag I store them in once they've cooled.

    Alternate between crushed red pepper with garlic and onion powder and then Italian seasoning.
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    All of them.
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    McCormick has a whole line of spice mixes for chicken. I’d start with that. You might also know about their Montreal steak seasoning which is GOAT.

    But I just end up putting hot sauce on it, or low/no cal barbecue sauce. Mustard works good too if you enjoy it. It doesn’t have to be Dijon either. Regular yellow mustard isn’t that bad if you like the tangyness of it.

    And if you don’t get McCormick I’m sure there’s a similar product at your local grocery store or whatever.
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    Super Spreader desslok's Avatar
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    Originally Posted by Teague242 View Post
    McCormick has a whole line of spice mixes for chicken. I’d start with that. You might also know about their Montreal steak seasoning which is GOAT.
    They actually make a Montreal Chicken seasoning that is better on chicken IMO. More citrusy than the steak one. But either one works.
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    There's a spice mix called "Poultry Seasoning" that all of the standard supermarket spice companies make. It's typically a mix of some or all of the following: thyme, marjoram, nutmeg, sage, onion powder, rosemary, black pepper. It's a pretty tasty mix and it's all in one shaker, so pretty much a no brainer. For Italian food, simply oregano and onion powder or onion salt is a good mix.

    For more Asian or Latin inspired, cumin, coriander, seasoning salt and darker spices work well together.

    For salt, kosher salt is magic. it seems to melt and form a natural salty crust on meats.
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    One of the ones I make for the family and grew up with is the chicken in the bag seasoning by McCormick, add some onions, baby carrots and yellow potatoes to the bag and it’s bomb

    A really easy one is the ranch power packets. They are really low in calorie and cheap

    Balsamic vinegar with Italian dressing power mix baked with tomatoes topped with feta at the end
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  11. #11
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    Seasoning works better on whole chicken cooking while bbq sauce works best for cooking individual parts. Completely different fields of taste and approach/application, but yeah.
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    Originally Posted by desslok View Post
    They actually make a Montreal Chicken seasoning that is better on chicken IMO. More citrusy than the steak one. But either one works.
    Yeah dude that’s my go to for chicken.

    Their mesquite seasoning is awesome too
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    I was going to mention the Montreal seasonings, but some people beat me to it. If you want to try something different, marinate you chicken in a ziplock bag with 1 part olive oil, 1 part lemon juice and the seasonings of your choice. You just need enough liquid so that it covers your chicken. It doesn't need to be swimming. Did this all the time with wild ducks. Got 94 of them my best season.
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    Originally Posted by paulinkansas View Post
    I was going to mention the Montreal seasonings, but some people beat me to it. If you want to try something different, marinate you chicken in a ziplock bag with 1 part olive oil, 1 part lemon juice and the seasonings of your choice. You just need enough liquid so that it covers your chicken. It doesn't need to be swimming. Did this all the time with wild ducks. Got 94 of them my best season.
    Brining chicken a bit goes a long way texture-wise.
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    Registered User DayChallenger's Avatar
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    Cajun peper and some parsley :P
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    Just baked this week's batch with Tony's Creole seasoning. The stuff makes me sneeze violently every time but it's too delicious to pass up!
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    Super Spreader desslok's Avatar
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    Originally Posted by EliKoehn View Post
    Just baked this week's batch with Tony's Creole seasoning. The stuff makes me sneeze violently every time but it's too delicious to pass up!
    Kind of forget about that stuff. But i used to go to a “Louisiana “ style restaurant that had that at the tables, good stuff.
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  18. #18
    Registered User WannaBeYoooge's Avatar
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    Mix chili powder, cumin, and paprika together. Thank me later.
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    I just bought weber kick'n chicken, its way better than some of the cheaper seasonings I have tried. Im def going to buy more weber seasonings, im impressed. Its hot (hence the "kick'n" name lol). I have heard old bay and mccormick montreal chicken are good as well but havent tried them yet
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