By Christie Vanover | Published June 16, 2012 | Last Updated December 28, 2022
It’s grillin’ season, and one of the healthiest meals you can prepare is a grilled chicken breast. With this Poultry Powder, there is no need for olive oil or added fat. It’s packed full of flavor and will yield a juicy 145-calorie entrée.
Herbes de Provence is one of my favorite herbs for chicken. It’s a combination of rosemary, marjoram, thyme, savory and lavender. I just learned about savory this year. It’s supposedly one of the 11 secret herbs and spices used by Kentucky Fried Chicken. Savory is not easy to find, but HDP is almost as common as other cultural spices like cumin or ginger.
When creating this Poultry Powder I experimented with a lot of different herbs and spices including sage, ginger, chili powder and more. I sautéed up numerous chopped pieces of chicken in the various mixes until I came up with the perfect blend.
This Poultry Powder accentuates the meat. The salt brings out the chicken’s juiciness, the garlic and onion powder add a subtle balance, the Herbes de Provence provide a nice aroma, the paprika and Tony’s give it a bit of heat and the celery salt is the magic that brings it all together.
Enjoy this on chicken, turkey or even quail.
- 1 tsp. kosher salt
- 1 tsp. course ground black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Herbes de Provence
- ¼ tsp. smoked paprika
- ¼ tsp. celery salt
- ¼ tsp. Tony Chachere’s Original Creole Seasoning
- Combine all ingredients.
- Rub on chicken breasts and let rest at room temperature for about 10 minutes.
- Heat grill to high. Grill chicken for 6 minutes.
- Flip, grill 6 more minutes.
- Remove from grill and allow to rest for 10 minutes. Serve.
This estimate was created using an online nutrition calculator