Grilling season is almost over in my neck of the woods, but there’s still a little bit of time to cook outdoors. And if you’ve been looking for a way to liven up your grilling game, then you’ve come to the right place. This Old Bay chicken recipe is a great way to add a little zest to your outdoor cooking. It’s a classic, and it’s sure to be a crowd-pleaser.

After making my own Old Bay seasoning recipe, I had a lot of the spice mix on hand. So of course I had to come up with a recipe highlighting the rub. Though it traditionally goes with seafood, I wanted to branch out with a different protein option.

Old Bay seasoning is a classic spice mix that adds a unique flavor to any dish. It is the perfect addition to any grilled dish and can take your favorite chicken recipe from average to extraordinary. The combination of flavors in the seasoning make it a perfect fit for a lot of grilling recipes. Try my recipe below for the delicious flavor of Old Bay chicken that will take your grilling game to the next level.

Ingredients for Old Bay Chicken

To get that perfect, juicy, flavorful chicken that will have your mouth watering, you have to start with great ingredients.

First and foremost, you’ll need some chicken. You can use whatever cut of chicken you prefer. I went with boneless skinless chicken breast because it is what I had on hand. Chicken thighs are also quite popular and will lend a more robust chicken flavor that will also be less likely to dry out on the grill.

Next, you’ll need some Old Bay seasoning. If you don’t have any in your pantry, you can find it in most grocery stores or buy it online. Using my recipe you can also make your own Old Bay seasoning. We’ll add some brown sugar and paprika in with the Old Bay seasoning to make a simple dry rub.

But the dry rub will stick best if we start with a wet rub.

Some olive oil, Dijon mustard, lemon juice, and hot sauce mixed together will work. This creates a binder that helps the seasoning mix actually stick to the chicken.

That’s all you need to make some delicious grilled Old Bay chicken. Now let’s move on to the next step and see how to put all these ingredients together.

Coating and Topping the Chicken

Now that you have the perfect ingredients for your Old Bay chicken, it’s time to get the prep work done! When making this recipe you’ll want to preheat the grill just before you start mixing together the wet and dry rubs.

First, we’ll mix the wet ingredients together, and then separately we’ll mix the dry ingredients. In a small bowl combine the olive oil, mustard, lemon juice, and hot sauce. Stir together until well combined.

In another bowl, add the brown sugar, Old Bay seasoning, and paprika. Mix them together until there are no longer any clumps or pockets of separate ingredients.

Coat the chicken with the wet rub first, making sure to cover all sides of the meat. Then sprinkle the dry rub over both sides of the chicken, pressing in to make sure it is held on with the wet rub and won’t just fall right off.

I like to make a little coating station using a baking sheet to have a lot of room for spreading the rubs on the chicken without spilling things everywhere.

The chicken is ready for the grill.

Best Way to Grill Chicken

With the chicken all dressed up, let’s get to grilling! Hopefully, you’ve already fired up the grill to medium-high heat and it is hot and ready to go. Check out my Top 10 Grilling Tips post for more helpful hints when planning to grill.

Once the grill is hot, carefully place the chicken onto the grates and let it cook for about 6 to 9 minutes per side.

I like using tongs to flip the chicken so that you don’t damage the coating we worked so hard for.

1. Preheat the grill to medium-high heat
2. Marinate and season the chicken
3. Carefully add the chicken to the hot grill
4. Cook about 6-9 minutes per side, turning once
5. Remove the chicken when it reaches 165°F (74°C) internally
6. Let the chicken rest for 5 minutes before serving

I highly recommend using a meat thermometer to check internal chicken temperature. It is especially helpful if you aren’t used to grilling chicken. It takes a lot of the guesswork out of things. Here’s the thermometer that I use.

Also, note that any type of grill will work as long as it can cook hot and fast. This isn’t a low-and-slow kind of meat like pulled pork.

What to Serve with Old Bay Chicken

Now for the side dishes.

A dish so flavorful and fragrant deserves equally delicious accompaniments, and the options are endless. From classic sides to unique twists, you can really let your culinary creativity flow when creating the perfect plate.

I would recommend some kind of vegetable and some kind of starch. But it can also go well with any fresh summer fruit – especially watermelon.

For the vegetable try the following:

• Grilled Poblano Corn Salsa
• Garlic Butter and Basil Snow Peas
• Homemade Guacamole

For the starch, you may want to check these out:

• Bacon Chive Potato Salad
• Homemade Comfort Food Mac and Cheese
• Pesto Pizza Pasta Salad
• Pillowy Soft Puffy Pita

No matter what you decide to serve with your Old Bay chicken, one thing’s for sure: you’ll be sure to satisfy your hungry guests.

Ways to Use Leftover Old Bay Chicken

Who said leftover chicken had to be boring? With a few creative ingredients, you can transform leftovers into a delicious meal.

If you have some cooked Old Bay chicken leftovers, try using them to make a tasty soup. A simple chicken noodle soup, a southwest chicken tortilla soup, or a hearty chicken and lentil soup would all be great contenders for leftovers.

This grilled chicken recipe would also be perfect for making chicken salad. My recipe calls for shredded rotisserie chicken, but the flavor this Old Bay chicken would bring is amazing.

Don’t forget about pizza! Try this chicken on my white chicken and bacon pizza.

Grilling with old bay chicken is a surefire way to add a zesty kick to your summer cookouts. The combination of the seasoning’s flavors with the smoky flavors of the grill makes for a culinary delight. With the right ingredients, coating, and grilling technique, you can create a delicious and unique dinner that your friends and family will love.

So, go ahead and spice up your next grill session with some zesty Old Bay chicken.

How did yours turn out?

I’d love to hear when you try out this grilled Old Bay chicken! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Zesty Grilled Old Bay Chicken

Recipe by Marc PetersonCourse: Lunch, Dinner, MainDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Jump into summer with grilled zesty Old Bay chicken – a delicious new way to spice up your summer grilling game!

Ingredients

• 6 boneless skinless chicken breasts or chicken thighs

• 3 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1/2 tablespoon lemon juice

• 2 teaspoons hot sauce

• 2 tablespoons brown sugar

• 1 and 1/2 tablespoons Old Bay seasoning

• 1/2 tablespoon smoked paprika

Directions

• Preheat the grill to medium-high heat
• Make the wet rub: In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, and hot sauce until well combined
• Make the dry rub: In a separate bowl, combine the brown sugar, Old Bay seasoning, and smoked paprika
• Now, evenly coat each piece of chicken with the wet rub mixture
• Next, generously sprinkle the dry rub on the chicken until all of it is covered with the seasonings
• Place the prepared chicken on the grill grates and cook for about 6-9 minutes per side (depending on how thick the chicken is) until it reaches 165°F (74°C) internally; don’t forget to turn the chicken occasionally to achieve that perfect, even cooking on all sides

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The post Spice Up Your Grill Game with Zesty Old Bay Chicken appeared first on Do You Roux?.

There’s a reason that the spice trade has dominated certain trade routes since basically the beginning of time (i.e. as early as the 10th millennium BC): flavor. Spice mixes can deliver so much punch to the food that they season. And Old Bay seasoning packs a unique flavor that has stood the test of time.

Well, I’m here to spill the secrets. While you can find Old Bay in grocery stores across the nation, there’s something deeply satisfying about creating your own blend from scratch. Not only does it allow you to tailor the flavor to your liking, but the process itself is a delightful journey into the world of spices and seasonings.

This blend has become a pantry staple for chefs and home cooks alike. In this post, I’ll break down the core ingredients that define Old Bay’s signature taste and share a recipe that ensures your spice blend achieves the perfect equilibrium of flavors.

I clearly love making my own spice mixes – see my jerk seasoning, blackened seasoning, or homemade rub on pulled pork. I think it helps to better understand spices, herbs, and flavors. Learn what goes well together and find out specifically which seasonings you like most to use in the future.

Prepare to elevate your dishes to new heights with this homemade Old Bay Seasoning mix.

What is Old Bay Seasoning Spice Mix?

Originally created as ‘Delicious Brand Shrimp and Crab Seasoning’ for the Baltimore Spice Company, Gustav Brunn created the mix to sell after founding the company. This unique blend of spices was created in 1939 after he emigrated with his family from Germany to the Baltimore, Maryland area in the United States.

The mix was later renamed Old Bay after the passenger ship line Old Bay Line that traveled the Chesapeake Bay from Baltimore to Norfolk, Virginia.

The blend of spices has a unique savory saltiness that is balanced out with hints of sweetness and spicy heat.

Since it was originally branded as a shrimp and crab seasoning, Old Bay is forever connected to seafood. Crab cakes, seafood boils, steamed shrimp…

But Old Bay is a versatile seasoning that can be used in a variety of ways, as we’ll soon discover.

What is the Secret Ingredient?

What makes Old Bay so special?

Though it’s a blend of many spices and herbs (16 in our case!), there’s one main unique ingredient that binds them all together and creates the iconic flavor we know and love.

That secret ingredient is something called celery seed. Unsurprisingly, celery seed tastes a lot like celery. But a bit more concentrated and with more earthy bitterness that can sometimes be spicy feeling.

However, the real secret to making Old Bay Seasoning is in the proportions. You can’t just throw all the ingredients together and expect to get the same flavor. It’s the subtle combination and balance of the seasonings that make the difference.

Use too much or too little of any one ingredient and it can dramatically change the end result.

All the Spices in Old Bay Seasoning

So we know there’s celery seed. But what else goes into making the unique spices and seasonings of Old Bay?

Of course, we include some kosher salt in the mix. Salt really brings out the flavors of everything else and

Old Bay seasoning boasts a captivating blend of spices and herbs, each contributing distinct characteristics to its unique flavor profile. For simplicity, I’ll categorize them into several flavor groups:

Herbal and Earthy Notes: Dried bay leaves and paprika, especially the smokiness from smoked paprika, introduce a subtle woodsy freshness and a rich, earthy quality to Old Bay.

Tangy Kick: Mustard powder provides a mild, tangy kick that adds depth and complexity to the blend.

Heat and Spice: Black pepper, red pepper flakes, and white pepper collectively deliver a balanced level of spiciness, providing the subtle kick of Old Bay.

Warmth and Complexity: Cinnamon, cloves, allspice, nutmeg, and ginger combine to create a warm, complex flavor profile that infuses the seasoning with layers of sweet and spicy notes.

Light Citrusy and Floral Sweetness: Cardamom and coriander bring a delightful citrusy, slightly sweet, and floral quality to Old Bay, enhancing its aromatic characteristics.

As you can see, Old Bay seasoning is a masterful fusion of spices and herbs, each contributing a unique essence to the overall flavor profile. The precise proportions and careful blending of these ingredients are the keys to achieving the beloved, perfectly balanced taste of Old Bay.

So, there you have it – all the spices and ingredients that make up Old Bay seasoning.

Getting the Perfect Balance

When it comes to flavor, it’s all about getting the perfect balance. Think of it like a game of Jenga: the goal is to stack the pieces just right to create a beautiful and delicious tower of flavor. It’s not easy, but if you focus on the right spices and ingredients, you can make it happen.

For starters, try making the mix with the ratios as suggested in the recipe below. Then use it and taste it in a few dishes. Try to get a feel for the flavor and what you do and don’t like about it.

Think especially about the general flavor groupings I made in the section above. Also, take into account any spices you just aren’t a fan of.

Then it’s time to make your own adjustments as you see fit. Don’t like the heat? Take out some of the red pepper flakes. Not a fan of the smokiness? Pull back on the smoked paprika. Cutting back on sodium? Lose some of the salt.

Make it your own, that’s one of the best parts of making homemade spice mixes.

Blending or Grinding the Spice Mix

The goal is a cohesive mix of spices. Not just a jumbled hodge-podge of loosely layered powders.

So it is time to take all of our ingredients to a blender or spice grinder.

I use a small nutribullet blender when mixing together my spice mixes because it is what I have on hand. I’ve been interested in but never pulled the trigger on buying a spice grinder so I can’t really speak to their effectiveness. Let me know if you’ve used one before and if it produces much different results than a blender.

When blending the spice mix, it’s important to remember that you don’t want to overmix it. The idea is to combine the spices without crushing them too much. Overmixing can cause the flavors to become muted.

The best way to accomplish this is with short bursts or pulsing of the blender/grinder. Pulse the seasoning mix 5 to 8 times until everything has combined into a homogenous mix. The main thing to look out for is the bay leaves to make sure they have fully broken down with everything else.

Once it’s mixed together, store it in an airtight container. You may want to label it with the name of the mix as well as the date it was made.

Using the Old Bay Seasoning Spice Mix

With the Old Bay seasoning mixed together, it’s time to start putting it to use.

As noted above, it has historically been used with seafood. But seafood is just the beginning – especially if you ask anyone from the Chesapeake Bay area.

Try it with any of the following:

• Grilled Old Bay Chicken
• Topping any steamed seafood
• Simple Crab Cakes
• Popcorn topping
• Fries and potato wedge topping
• Old Bay Aioli for dipping

Old Bay seasoning is a great way to add a little bit of something extra to your meals. It can take a dish from ordinary to extraordinary. And the best part? You can use this seasoning on almost anything! So go ahead and add some Old Bay seasoning to your food and enjoy its delicious flavor.

How did yours turn out?

I’d love to hear when you try making homemade old bay seasoning! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Old Bay Seasoning Spice Mix

Recipe by Marc PetersonCourse: Spices, Sauces and Condiments, SeasoningsDifficulty: Easy

Servings

20

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Discover the perfectly blended spice mix for your culinary creations – learn the secret to homemade Old Bay seasoning!

Ingredients

• 8 dried bay leaves

• 2 tablespoons kosher salt

• 1 and 1/2 tablespoons celery seed

• 1 tablespoon smoked paprika

• 1 and 1/2 teaspoons mustard powder

• 1 teaspoon ground black pepper

• 1 teaspoon paprika

• 1 teaspoon red pepper flakes

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground white pepper

• 1/4 teaspoon ground coriander

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground allspice

• 1/8 teaspoon ground cardamom

Directions

• Combine all of the ingredients in a small blender or spice grinder and pulse 5 to 8 times until well combined and the bay leaves are broken down
• Put your spice mix into an airtight container and keep it in a cool, dry place

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The post The Secret to Perfectly Balanced Old Bay Seasoning Spice Mix appeared first on Do You Roux?.

Aioli is a smashing together of the words garlic and oil in Catalan, Provençal and Italian. Though traditionally only garlic is added for flavor, in some cases the mixture can also contain other ingredients. And in our case today, we’ll make a simple, basic, and yet still delicious smoked paprika aioli.

This is my go-to quick dip recipe to throw together in a pinch when I want a condiment to go with the meal I am making. It’s fast, easy, and simple in a way that lets you adjust everything to your own tastes.

This recipe is quite similar to my spicy chipotle crema. This one, however, is not spicy at all. It does still have some of the same smoky pepper notes that really bring some flavor to the table.

So, let’s get into what aioli is and how we’ll simplify things for ourselves to make this a quick condiment.

What Is Aioli?

Aioli is an emulsion of olive oil, garlic, salt, and usually egg that is essentially very similar to mayonnaise. An emulsion is just a fancy way of saying that one liquid is suspended in another. It first originates in the Mediterranean region and there are a whole lot of variations of this condiment.

This creamy emulsion of garlic and oil is used as a sauce or for dipping. It’s also great to use as a spread on sandwiches. A true traditional aioli would only have garlic. So some people say that most things we call aioli are just flavored mayonnaise. Which I guess is kinda true, but aioli sounds fancier and has kind of been taken over to mean something new now.

It is really all about the flavor, though. Consequently, I have no reservations about keeping ‘true’ to traditional aioli and will be adding other ingredients with wanton abandon. I know, I’m a rebel.

So, you can make aioli from scratch using olive oil and egg yolk to make a homemade base with which you can flavor things. But it can be a bit tricky to get the emulsion just right. And when I am whipping together a quick dipping sauce, I don’t want to be worried about getting things just right so it doesn’t break.

But I cheat by using store-bought mayo to make my aioli dip. It’s just too convenient in most cases.

And the best part? You don’t have to spend hours in the kitchen creating it!

Ingredients for Smoked Paprika Aioli

All you need are some basic ingredients: mayonnaise, garlic, lime juice, and kosher salt. You’ll also need to have some smoked paprika on hand – the star of this show.

First, let me tell you what makes smoked paprika so special. If you’ve never used it before, you’re in for a real treat.

You can buy smoked paprika at most grocery stores, but some don’t carry it or only have it in very small containers. If you like the flavor of smoked paprika, I suggest buying a larger container of it. My recommendation is this McCormick Culinary Smoked Paprika that I have purchased twice now already since discovering it a year or so ago.

From blackened seasoning to tortilla soup to roasted chicken and more, I use smoked paprika a whole lot to add flavor to dishes. And no, I don’t have a smoked paprika problem. I can stop any time I want.

For the smoked paprika aioli, we’re going to use premade mayonnaise. However, you can make your own mayonnaise if you’d prefer. It’s not a super long process, but it can be complicated to get the emulsion just right. I have done it a few times before, and I think eventually I will add it as a recipe here on the site.

But for now, I use premade mayo. It’s too convenient.

Then make sure you use some fresh-squeezed lime juice and fresh garlic cloves to get the best possible results out of this aioli recipe.

Steps to Make Smoked Paprika Aioli

Making smoked paprika aioli isn’t difficult at all. This is one of the best parts of the recipe – there’s not really that much to it.

Start by measuring out all of the ingredients into the bowl or container of a food processor or small blender. I typically love to use a small container of my NutriBullet because it is easy to make and store within that same jar. Smaller is better because, unless you are multiplying this recipe a few times, it doesn’t take up much space. A smaller container will help it blend together better.

Now pulse everything together until it becomes smooth. Don’t just let it sit and run too long because it will start to heat things up as it blends. If things are getting stuck or not blending 100%, you may want to shake or stir together the ingredients and then try pulsing again.

If you don’t have access to a food processor, you can simply whisk the ingredients together. But for the garlic, try grating it with a zester. It will turn the garlic into kind of a paste that will whisk together much better than even minced garlic.

And that’s it, it’s ready to serve!

Ways to Use Smoked Paprika Aioli

The smoked paprika aioli is a very versatile condiment. It is great on anything fried or baked. And, if you want to get really fancy, you can substitute it for regular aioli for dipping fries into.

In addition to being tasty, aioli is very versatile. It works well as a dip, spread, and dressing. If you have smoked paprika on hand, it also makes for a great topping or dip for chips.

There are tons of ways to use your aioli. Try any of the following ideas:

• Dipping sauce for fish, seafood, and fries
• As a sandwich spread
• Topping for burgers
• As a dip for chips and crackers
• Topping for roasted vegetables
• Added sauce for tacos
• As a salad dressing

The most common use case for smoked paprika aioli is as a dipping sauce for fries or as a sandwich spread instead of mayo. Basically, think of places where you might use mayonnaise and could want a different pop of flavor instead and try substituting aioli.

Tips to Store Aioli After Making It

If you manage to have any leftover aioli, I’d be a little surprised. But maybe you made a large batch and wanted some leftovers for later use. In that case, you’ll have to store it so that it will keep well.

Here are my three main tips for storing your aioli:

• Keep it in the fridge (and don’t keep it out of the fridge for very long)
• Store it in an airtight container
• Cover the surface with plastic wrap before closing the container

When storing it in the fridge, it can stay fresh for up to two weeks.

Plastic wrap placed directly on the surface of the aioli will help prevent the surface from drying out. It also limits the contact it will have with oxygen, which is usually the enemy of keeping things from going bad.

However, aioli can have a tendency to separate – especially if you have made the mayonnaise from scratch. If this happens after storing it, just whisk or blend it up again and it should be back to normal.

Use this recipe to make quick and easy garlic and smoked paprika aioli. This will definitely become a family favorite for any occasion. So, get blending and make your own homemade smoked paprika aioli today!

How did yours turn out?

I’d love to hear when you try out this smoked paprika aioli! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Perfect Garlicky Smoked Paprika Aioli

Recipe by Marc PetersonCourse: SauceDifficulty: Easy

Servings

10

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Aioli with the power of garlic, lime, and smoked paprika to use as a spread or dip with its creamy, smoky flavor

Ingredients

• 1 cup mayonnaise

• 1 tablespoon + 1/2 teaspoon smoked paprika

• 3 cloves garlic

• 1 tablespoon lime juice

• 1/4 teaspoon kosher salt

Directions

• Add all of the ingredients into a blender or food processor
• Slowly pulse everything together until fully blended
• Serve immediately or refrigerate until ready to serve

Notes

• To make it without a food processor or blender, grate the garlic with a zester and whisk all ingredients together

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The post The Perfect Garlicky Smoked Paprika Aioli appeared first on Do You Roux?.

Jerk seasoning spice blends can kick up both the heat and the flavor of almost any dish.

If you’re looking for a spicy, earthy, and savory seasoning recipe, then look no further than this ultimate jerk seasoning recipe.

The first time I tried using jerk seasoning was for a Psych party we threw for my wife’s birthday one year. On the show, Shawn and Gus are big fans of jerk chicken – you know that’s right! And since we were having a ton of Psych-related foods on the menu (including a whole lot of pineapple), I dabbled for the first time in making jerk chicken.

This is a very versatile seasoning, similar to the blackened seasoning that I posted a few months ago. There are a lot of similar spices, but jerk seasoning includes a lot more earthy flavors from cloves, allspice, and cinnamon.

This is one of my favorite ways to season meat, poultry, and seafood. I’ve used it in several of my recipes and have shared my method with several friends who have also enjoyed the results. There is no better way to say – I want to give you an awesome recipe to spice up your next cookout and get the whole family excited about jerk seasoning.

Choose the Right Spices

The right spices are essential to the perfect meal.

Without them, there isn’t usually a whole lot of flavor. Spice also helps to set the mood of the meal. And with this recipe, you can instantly add the specific flavors of Jamaican jerk to almost any dish.

For jerk seasoning, the mix needs to include allspice and some kind of pepper. All of the other flavors are added in to help round out and balance the flavor profile. In typical Jamaican jerk, Scotch bonnet peppers are typically used. But that one is a little spicy for most since it is closely related to the more commonly known habanero.

Also, Scotch bonnet powder is not widely available – though in the world of the internet you can find it online. Since we need a dried and powdered pepper to include in this seasoning mix, I have made a few substitutions. I use a mix of ground cayenne, paprika, and chipotle to include some of both the fruitiness and heat that peppers bring.

Try to include fresher spices in your mix. If you do not frequently use up all of your herbs and spices, then they may become stale and lose much of their signature flavor.

Set the Heat Levels in Homemade Jerk Seasoning

Some like it hot.

But others don’t. And you likely know which category you land in. Or the category others that live in your house enjoy most. I tend to like a bit more heat than the rest of those I live with.

And that is one of the best reasons to make your own homemade jerk seasoning mix. You can easily adjust the recipe below to include more or less of the spicy heat in the seasoning mix that is provided by ground peppers.

Smoked paprika is typically very sweet even though it is ground peppers. So you shouldn’t need to change out any of this pepper to make it less spicy. Though you can also find some specialty spicier versions of smoked paprika if you want to turn the heat up. Be sure to use smoked paprika though, for that extra punch of smoky flavor.

Cayenne pepper is what adds the majority of the heat to the spice mix. So this is the easiest one to adjust up or down depending on your own preferences. If you are thinking about changing the spice level, remember that you can always add more cayenne but it would be much more difficult to balance out having too much.

Chipotle pepper adds a bit of heat along with a ton of smoky flavor. I love, love, love the flavor of chipotle powder in almost everything. So I would not suggest removing any of this from the recipe. See my recipes chocolate chipotle chili con carne, chipotle hot honey, and spicy chipotle crema for evidence of this love.

How to Use Jerk Seasoning in Recipes

Use this seasoning to make jerk chicken, jerk ribs, jerk shrimp, and so much more.

Jerk cooking is typically done by rubbing the seasoning onto the meat along with a bit of oil. Traditional methods typically used smoking fire pits to cook everything and today a grill would most replicate that experience. But that shouldn’t make you feel limited to only cooking that way.

I’ve also used the crockpot to make some jerk chicken thighs

It’s like adding a little heat and savoriness for a tasty change. You can also simply use it in place of other hot spices like cayenne pepper or chili powder for a more complex flavor.

I really like making my own seasoning mixes, labeling them, and keeping them on hand for quick access to a bunch of spices that complement each other well. Plus, a well-stocked kitchen will likely have most of these herbs and spices on hand already.

So why not make yourself a mix? Get all the recipe details below and make this jerk seasoning right now!

How did yours turn out?

I’d love to hear when you try out this jerk seasoning mix! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Ultimate Jerk Seasoning

Recipe by Marc PetersonCourse: Sauces and CondimentsDifficulty: Easy

Servings

20

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Here’s the ultimate jerk seasoning recipe that’ll kick your spice game up a notch. Add smoky, sweet, savory, and spicy flavors to your food.

Ingredients

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon sea salt

• 1 tablespoon brown sugar

• 1/2 tablespoon dried parsley

• 1/2 tablespoon dried thyme

• 2 teaspoons smoked paprika

• 1 teaspoon dried rosemary

• 1 teaspoon cayenne powder

• 1 teaspoon ground cloves

• 1 teaspoon ground allspice

• 1/2 teaspoon chipotle powder

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon black pepper

• 1/4 teaspoon ground cumin

Directions

• Mix all of the ingredients together in a bowl thoroughly until well combined
• Store it in an airtight container or shaker and use it to rub and season food

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The post The Ultimate Jerk Seasoning Recipe appeared first on Do You Roux?.

A bowl of this soup is a flavorful take on the ultimate comfort food. Made with broth, shredded chicken, black beans, and a combination of spices, it’s as hearty as it is tasty. This chicken tortilla soup is a delicious and filling meal that will warm you up on chilly nights.

Chicken soup is good for the soul. And this is basically the southwest version of chicken noodle soup.

When it comes to making chicken tortilla soup, it’s a simple dish but we add complexity with some of the spices mixed in.

Once the soup is made, you can serve it up with an array of different options for topping your bowl. So everyone can personalize to their own tastes.

This delicious recipe is a hearty, savory soup that uses chicken broth to create a flavorful base, but then adds plenty of other ingredients to create a truly one-of-a-kind taste.

Using the Best Chicken Stock

To make a great broth-based soup, you need to start with the best chicken stock. The best chicken stock will yield a rich flavor and texture. The best stock will add depth and complexity to any recipe.

A homemade soup stock made from chicken bones is much more flavorful than a store-bought, ready-made variety. The only downside is the time and effort to make the stock yourself – which can actually be a decent amount of work.

But if you’re like me, then you will enjoy the process. You just need to make sure that you take your time and don’t rush the cooking.

Chicken stock is the first step in the process of making a good soup. It’s what gives the soup body and flavor. I tend to make large batches of chicken stock with frozen rotisserie chicken bones. I’ll keep a few containers in the fridge for upcoming recipes and then freeze the rest to use later. It freezes amazingly.

And then I make this lime chicken tortilla soup with some defrosted homemade stock.

Key Flavors for Chicken Tortilla Soup

To keep your soup flavorful and interesting, we focus on a few key flavors – like fresh cilantro, garlic, lime, and chili powder.

Be sure to use fresh limes to cook up this recipe. They make such a difference with their acidic citrusy punch of flavor.

There are a lot of things that go into chicken tortilla soup, but the one thing that makes the biggest difference is the chicken. I ended up cooking some chicken breast in my slow cooker with chicken stock, chipotle powder, and a few other ingredients. I may end up posting that recipe itself soon and linking it here.

But you can use whatever chopped or shredded chicken that you’d like.

Cumin, chipotle powder, and smoked paprika help round out the flavors in the soup. I strongly suggest using high-quality smoked paprika over regular paprika. But I absolutely love smoky flavors, so maybe it isn’t your kind of thing. In that case, switch it out.

Optional Soup Mix-Ins

I’ve included some of my favorite soup mix-ins and toppings in the recipe below, but feel free to play around with them and experiment.

There are several things you can add to your chicken tortilla soup to mix it up. Try adding any to the soup after pouring in the broth:

• Corn
• Pinto beans
• Chorizo
• Salsa
• Hot Sauce
• Jalapenos

And after the soup has finished cooking, you can top it with the homemade tortilla strips, avocado, sour cream, and cheese. You can also serve any of the following:

• Queso fresco
• Jalapenos
• Hot sauce
• Shredded cheddar cheese
• Chopped canned chipotle peppers in adobo sauce

The next time you’re in the mood for a delicious soup, think about making a chicken tortilla soup at home! It’s a great way to make a hearty meal with little effort and a lot of flavor.

How did yours turn out?

I’d love to hear when you try out this southwest chicken tortilla soup! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Broth-Based Southwest Chicken Tortilla Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Easy

Servings

8 to 10

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

A savory broth filled with chicken, tomatoes, and black beans that is seasoned to perfection with peppers, lime, garlic, and cumin

Ingredients

• Soup

• 4 cloves garlic

• 1 small yellow onion

• 2 tablespoons cilantro

• 1 tablespoon vegetable oil

• 10 ounce can of diced tomatoes and green chiles

• 8 cups chicken stock

• 2 and 1/2 cups cooked shredded chicken

• 15 ounce can black beans

• 1/2 cup fresh lime juice

• 1 tablespoon chili powder

• 1 tablespoon smoked paprika

• 1 teaspoon salt

• 1/2 teaspoon cumin

• 1/4 teaspoon chipotle powder

• Tortilla Strips

• 5 small corn or flour tortillas

• 1 tablespoon vegetable oil

• Toppings

• Shredded Monterey Jack cheese

• Sliced avocado

• Sour cream

• Sliced radish

• Chopped green cabbage

• Lime wedges

Directions

• Preheat the oven to 350°F (175°C)
• Mince the garlic and cilantro, and chop the onion
• Heat 1 tablespoon vegetable oil in a large pot over medium heat
• Add in the garlic and onion and cook for 2 to 3 minutes until fragrant
• Dump in the can of tomatoes and green chiles, and cook about 5 minutes, stirring occasionally
• Stir in the broth and all remaining soup ingredients
• Cover the pot with a lid and simmer on low heat for 20 to 30 minutes
• While the soup simmers, slice the tortillas into 1/2-inch strips
• Lay the tortilla strips out in a single layer on a baking sheet, brush them with the oil, and sprinkle them with a bit of salt
• Put the tortilla strips into the oven for about ten minutes until lightly browned and crisp, flipping over after 5 minutes – note that flour tortillas tend to crisp faster than corn
• Remove the soup from the heat and serve with cooked tortilla strips and other desired toppings

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Simple yet versatile and delicious, this ground beef taco meat recipe can be paired with just about any kind of taco shell you want. Transform your tacos by learning how to make this easy ground beef taco meat. The homemade taco seasoning is a great way to add extra flavor to your tacos, burritos, or nachos.

I love making large batches of this early in the week and then using leftovers throughout the week in various meals. It keeps well in the fridge for around six days.

Start with some quality ground beef. I ended up using some 85-15 ground beef from Costco and cooked up a few batches of taco meat. We then went on to use it in about 5 separate meals.

Serve this in tacos alongside some Mexican rice, elotes (grilled Mexican street corn), and frozen mint lemonade for a complete meal that will please the palate.

The Best Taco Seasoning for Tacos without Added Sugar or Corn Syrup

After browning the ground beef, it is time to start adding in some seasoning and flavor.

Many premade taco seasoning mixes contain some form of added sugar. Sugar is relatively cheap and used as a preservative, flavor enhancer, and to prevent the spices from clumping. The good news is that you can make your own taco seasoning mix without any added sugars.

And, in my opinion, seasoning taco meat with your own mix of spices and ingredients will taste better than any store-bought one. I’ve put together the best taco seasoning recipe for tacos, burritos, quesadillas, nachos, and more.

Garlic, paprika, cumin, chili powder, Mexican oregano, salt, and pepper, combine with the beef and a few tablespoons of tomato paste. If you don’t have access to Mexican oregano, then regular oregano can be a good substitute. What most of us typically refer to as simply oregano is a Mediterranean/Italian herb. Mexican oregano comes from Mexico and Central America. They have slightly different flavors with Mexican oregano having more citrus-like notes.

How to Use This Taco Meat Recipe

Well, the most obvious use case for ground beef taco meat would be in tacos.

Get some taco shells or tortillas and then start layering in the flavored goodness. Start with this ground beef taco meat and then add in salsa, sour cream, cilantro, guacamole, chipotle crema, refried beans, nacho cheese, shredded cheese, and shredded lettuce.

And if you decide to roll this up in a burrito, make sure to check out how to fold a burrito for the best tips.

Tip – use some herb scissors on washed lettuce to easily make homemade shredded lettuce. I would also highly recommend pairing your tacos with Cholula hot sauce. It is my favorite. Just enough heat, with a ton of extra flavor.

But you can also make use of this taco meat recipe in any of the following meals:

• Meat and Cheese Quesarito
• Fully Loaded Nachos
• Beef, Bean, and Cheese Burritos
• Taco Soup
• Simple Tostadas
• Cheesy Taco Dip
• Taco Salad

How did yours turn out?

I’d love to hear when you try out ground beef taco meat! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Easy Ground Beef Taco Meat

Recipe by Marc PetersonCourse: Dinner, LunchDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This quick and easy ground beef taco meat recipe can be cooked up and served in tacos, burritos, nachos, tostada, or taco salad

Ingredients

• 2 pounds ground beef

• 2 tablespoons vegetable oil

• 4 tablespoons tomato paste

• 3 cloves garlic, minced

• 1/2 tablespoon smoked paprika

• 1/2 tablespoon cumin

• 1/2 tablespoon chili powder

• 1 teaspoon Mexican oregano

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

Directions

• In a frying pan over medium heat, brown the ground beef using the vegetable oil for about 7 to 10 minutes
• Once the beef is browned, use a turkey baster, large spoon, or measuring cup to drain most of the excess liquid from the beef – leave a few tablespoons to help the seasonings mix in
• Add in all remaining ingredients and mix it all together
• Heat everything in the frying over medium heat for 5 to 10 minutes until the beef is fully cooked through and thoroughly mixed in with the seasonings
• Serve the ground beef taco meat with taco shells and toppings or another preferred meal

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When I very first heard of ordering food blackened, I was confident I knew exactly what that meant. Just let the food cook longer so the outside gets black. Duh. Turns out I was dead wrong. Maybe I’m not alone, but since then I have learned that it is a mix of spices and seasonings cooked in a specific manner. And I have learned how to make blackened seasoning, how to use it, and what goes well with it.

The first thing you may notice about blackened seasoning is that it is not actually black. The red-orange of the smoked paprika and chili powders comes through more than anything else. Many foods will tend to look a little burnt with this seasoning mix. Hence the name. But note the keyword look. It shouldn’t actually be burnt.

There are a ton of store-bought pre-made seasoning mixes that fall under the blackened umbrella, so why make it for yourself? For starters, if you have a decently stocked spice pantry, then you likely have all or most of the ingredients on hand. Second, it is satisfying to make your own mix. And finally, you can control exactly what goes in it and can even experiment to make it exactly how you like it.

Yes, this recipe, like most, is not set in stone. For me, the fun of cooking is all about trying different things, tasting them, (fixing them if necessary…), and then having delicious food. So if one ingredient seems terrible to you, substitute it for something else. Feel like kicking the heat up a notch? Then add in more powdered peppers, baby. You just might want to notify others before throwing any ghost peppers into the mix.

Using Blackened Seasoning

No individual protein has a chokehold on this seasoning. Most commonly associated with fish, shrimp, and chicken, it can really go on whatever you want. But whatever goes well with a little bit of heat and a whole lot of flavor will work.

To make the seasoning, just measure out and mix together all of the herbs and spices. Store it in an airtight container for up to 6 months, though it will start to lose some potency towards the end of its shelf life.

When you’ve mixed together the seasoning and are ready to use it, you’ll need a cast-iron skillet (or another heavy-bottomed pan), melted butter, and the protein or other food that you are planning to blacken. You may also want a bit of oil with a high smoke point – like canola, corn, sunflower, or peanut oil.

First, fire up your stove or grill to medium-high heat and put the cast iron pan on to heat up. Add a tablespoon or so of the oil if you would like, it may or may not be needed depending on how much butter you use in the next step.

Then either dip your item in the butter or brush the melted butter over the item with a basting brush. With your protein covered in butter, it is time to coat it with your homemade blackened seasoning. Make sure to give a generous coating on both front and back. Unless you are cooking a fish with the skin on – then only coat the non-skin side of the fish with butter and seasoning.

Add the coated item to the hot skillet. Move it around as little as possible – you want it to sit and form that nice crust. Flip it over once halfway through the cooking time for your specific item. Cook it to the desired doneness and enjoy.

Char or Seasoning?

Though it starts out bright red-orange, the cooking method used will turn the seasoning into a dark brown-black delicious crust. Hence the name. The burnt-like blackening is a result of the milk solids browning and the spice mixture charring. Mmmmm.

I RECOMMEND COOKING THIS ON A GRILL OUTSIDE. You are likely to generate some smoke during the cooking process. You don’t want it in your house, setting off alarms. It’ll ruin the experience of the food. It can vary from cook to cook depending on the heat, butter, oil, and probably how the cast iron pan is feeling that day. So, in my opinion, it is better not to risk a hazy house and just cook it outside. But you can take your home into your own hands.

Now that you know how to make blackened seasoning, try pairing a blackened protein with homemade risotto or oven-roasted asparagus. Maybe top a Caesar salad with blackened salmon or chicken. Rice (especially dirty rice) and steamed vegetables go well on the side too.

So go raid your spice cabinet and make this powerful seasoning mix. Your taste buds will be thanking you.

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How to Make Blackened Seasoning

Recipe by Marc PetersonCourse: SpicesDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Make blackened seasoning and use it to get a little bit of heat and a whole lot of flavor with a delicious crust

Ingredients

• 3 tablespoons smoked paprika

• 2 tablespoons sea salt

• 1 and 1/2 tablespoons dried thyme

• 1 and 1/2 tablespoons dried oregano

• 1 and 1/2 tablespoons garlic powder

• 1 tablespoon dried basil

• 1 tablespoon onion powder

• 1 tablespoon black pepper

• 2 teaspoons chipotle powder

• 2 teaspoons ancho powder

Directions

• Add all the ingredients to a bowl or a jar with a lid and either stir or shake thoroughly to combine
• To use, sprinkle over food that has been coated in butter and then cook in a hot cast iron pan with minimal flipping
• Store unused seasoning mix in an airtight container for up to 6 months

Notes

The post How to Make Blackened Seasoning and Use It Well appeared first on Do You Roux?.

This is a true one-pot meal. The veggies, herbs, spices, and chicken all go into one Dutch oven. And that all goes together into the oven to cook together at the same time. This Dutch oven roasted chicken couldn’t be simpler.

A good roast chicken is all about getting juicy meat and crispy skin. The vegetables in the bottom of the pot cook in all of the juices to tender morsels of goodness. Paired together with some of the juice or a quick gravy and you have a whole meal with one pot.

Just look at that delicious browning above, but don’t notice that this chicken came with a broken drumstick on one side. Not my fault. That’s just how it was from the store. Note – this does not affect the flavor of the chicken in any way.

After enjoying this for dinner, you can save the chicken bones for homemade chicken stock. I made a huge batch of chicken stock the day after this meal. The flavor of the stock seems like it will be perfect to pair with some of the leftover chicken meat to make a simple chicken noodle soup.

Roasted Chicken in a Dutch Oven

The heat retention and distribution of a Dutch oven is great for roasting. It is the thick walls that help to cook everything evenly. They are suited for long, slower cooking. Which is exactly what we want for a roasted chicken. Though an hour and a half or so isn’t very long compared to some other meats, chicken is usually fairly quick-cooking.

Many recipes call for tying the legs together and sometimes tying the wings down as well. Though I do this when cooking turkey, I think it isn’t necessary for the chicken. It is not in the heat for long enough and the thick cast iron keeps things evenly heated inside.

For determining the proper doneness of the chicken, I highly recommend having an instant-read thermometer. It is useful for cooking any kind of meat and being certain that it is cooked to the correct temperature. You don’t want to have meat underdone and get sick – or have to throw it back on the heat. And you also don’t want to overcook meat because that makes it dry and tough. One thing I have learned from smoking meat is that you always cook to temperature and not time. Because things cook at different rates depending on hundreds of factors.

To serve it, I recommend carving the roast chicken up like a turkey. Then once you have vegetables and chicken plated, ladle some of the cooking liquid over the top of the chicken. You could also make a quick roux, add some of that cooking liquid, and turn it into a quick gravy to pour on top.

Mistakes Were Made

I made a few mistakes on my first attempt at this recipe. First off, I ended up putting the chicken in breast-side down without thinking about it. This didn’t ruin the chicken or anything. But, it makes it so that the skin isn’t crispy on that breast side. And because we load the herbs and spices on top of the chicken, there’s a little less chance for that flavor to really get down into the meat. So, make sure to put the chicken breast side up in the Dutch.

I also had too much paprika and too little salt in my original mix. Because I am a little partial to smoky flavors and always use smoked paprika. But when it was caking on top of the chicken I realized I had too heavy a hand. And the finished dish clearly needed more salt. So I went back to the recipe and made some adjustments

Rest assured that I am fully confident in the new spice ratios.

Dutch Oven Garlic Roasted Whole Chicken

Recipe by Marc PetersonCourse: DinnerDifficulty: Moderate

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

50

minutes

Golden-crisp skin and juicy, tender meat make this roasted chicken perfect for dinner paired with roasted veggies

Ingredients

• 1 yellow onion

• 4 large carrots

• 3 large potatoes

• 15 garlic cloves, divided

• 1/4 cup olive oil

• 4 to 6 pound whole chicken

• 2 lemons, divided

• 8 tablespoons butter, divided

• 1/2 tablespoon smoked paprika

• 1 tablespoon salt, divided

• 1/2 teaspoon pepper

• 6 sage leaves

• 3 small sprigs thyme

• 1 sprig rosemary

Directions

• Preheat the oven to 375°F (190°C)
• Wash and chop the potatoes, onion, and carrots into about 1-inch pieces
• Peel all of the garlic cloves
• Cut one lemon in half, juice one half of it, and slice the other half into thin rounds
• Slice the second lemon into quarters
• Cut the butter into cubes
• Add the onion, carrots, potatoes, and 13 of the garlic cloves to the Dutch oven, drizzle them with the olive oil, and stir to coat
• Top with half the butter cubes
• Slice the remaining 2 garlic cloves thinly and set aside
• Place the chicken in the center of the Dutch oven on top of the vegetables
• Drizzle the lemon juice over the chicken
• Sprinkle the paprika, salt, and pepper on top of the chicken and the vegetables
• Place remaining butter cubes on top of the chicken
• Add the sliced garlic, rosemary, sage, thyme, and lemon slices on top of the chicken
• Place the lid on the Dutch oven, put it in the oven, and cook covered for 1 hour
• After an hour, uncover the pot, move the herbs and lemon slices from off the top of the chicken and cook until the thickest part of thigh reaches 165°F (75°C), another 30 to 45 min for a 5-pound chicken

The post One-Pot Dutch Oven Garlic Roasted Whole Chicken Meal appeared first on Do You Roux?.