Seasoning Combinations for Chicken Breasts, Legs, Thighs and More

The next time there is chicken on the menu for family mealtime, use a creative approach to seasoning different cuts of the bird. The right herbs and other ingredients can make the difference between a good meal and a great meal, especially with chicken. Why?  Chicken is naturally mild (although the dark meat is more strongly flavored than the white meat), and harmonizes well with other ingredients used in it's preparation.  Light and dark meat differ in flavor, fat content, texture and consistency, and using them strategically can have a big impact on a recipe. 

Here's an example. Have you ever tried making chicken soup using cut up chicken breast?  The resulting meat can be stringy and tasteless. That's not the case when using chicken thighs. Chicken thighs contain more fat and are more dense than breasts. In soup, diced chicken thighs have a uniform consistency, with a good mouth feel and flavor even in a thin broth. It's a difference you can taste. 

When evaluating different cuts of chicken, here is the breakdown of white meat and dark meat. It's a good place to start when exploring how to treat the different parts of your chicken purchase.

White Meat

• Back
• Breast
• Wings

Dark Meat

• Thighs
• Drumsticks
• Neck
• Tail section

Note:  Sometimes chicken is sold in "leg" cuts. This just means that the drumstick and the thigh are still attached and sold as a single unit.

What's the difference between dark meat and light meat chicken?

Dark meat chicken comes from the working part of the bird, where the muscles are used regularly. This is primarily in the legs (thighs and drumsticks).  Because the muscles are used more, chicken legs and thighs contain higher amounts of myoglobin, a protein that helps muscles function more efficiently.  Myoglobin is what gives dark meat chicken it's color. 

We've mentioned that dark meat has a somewhat stronger flavor than white meat, but it is also juicier. If you've ever had dry, white meat chicken, and who hasn't, the thought of eating chicken that's reliably juicy and flavorful every time is worth considering.  It's almost impossible to overcook a chicken thigh. Before poultry was mass produced the way it is today, chickens were allowed to move about more, which made the muscle meat, or the dark meat, tough.  That's no longer the case. Because chickens have a regulated diet, dark chicken meat doesn't have a gamey taste either. If chicken thighs and legs are not in your recipe rotation, consider giving them another try.

In a 100 gram serving, just slightly more than a recommended serving size, a chicken breast provides about 21.5 grams of protein, while a chicken thigh offers only about 16.7 grams of protein. From a nutritional perspective, white meat takes the lead. It's higher in protein and lower in fat and cholesterol than dark meat, too. In a balanced diet, though, there is a place for both light and dark meat.

Let's move on to flavor enhancers. Since white meat chicken is a blank canvas from a culinary perspective there are lots of ingredient combinations that can enhance its flavor, and provide enough variety that a clever cook can serve a unique chicken dish every night of the week. Many of the most popular herbs and spices on the market can also provide a delicious counterpoint to the earthiness of dark meat chicken. 

Here are some suggestions for chicken and ingredient blends with explanations of why we think they work. These are not recipes, but understanding how they interact can inform your own efforts to craft new ways to prepare chicken whether it's light, dark or a bit of both.

Herb, Spice and Other Ingredient Combinations for Chicken

White Meat

Chicken Breast - For 2 boneless, skinless breasts:

• 1 tsp. smoked paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. dried thyme

Other Ingredients:
1 tbsp. olive oil
Juice of half a lemon 

What makes this a good combination: Paprika adds depth and color, while garlic, onion and thyme create a balanced base. Lemon juice enlivens the flavors, and olive oil keeps the chicken moist. 

Chicken Wings - For 1 pound of wings:

• 1 tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. smoked paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder

Other Ingredients:
2 tbsp. melted butter
1 tablespoon honey

Why this works: The spice blend creates a classic "Buffalo" flavor, while the melted butter helps the spices stick, and honey balances the heat.

Chicken Tenders - For 1 pound of chicken tenders:

• 1/2 cup breadcrumbs (panko breadcrumbs preferred)
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. garlic powder
• 1/4 tsp. dried oregano
• Pinch of red pepper flakes

Other Ingredients:
1 egg, beaten
2 tablespoons olive oil

Why you should try this: The breadcrumbs create a satisfying texture in the crispy crust. The Parmesan adds a savory, cheesy flavor and the garlic and oregano provide classic Italian notes.

Dark Meat

Chicken Thighs -  For 4 bone-in, skin-on thighs:

• 1 tbsp. chopped fresh rosemary
• 1 tbsp. chopped fresh thyme
• 2 cloves garlic, minced
• Salt and pepper to taste

Other Ingredients:
2 tablespoons olive oil
1/4 cup chicken broth (optional)

Why we like this one: Rosemary and thyme are robust enough to complement the rich flavor of the dark meat. The garlic adds a pungent note, and the chicken broth creates a flavorful, saucy basting liquid.

Substitution: Instead of fresh herbs, use 1/2 teaspoon each of dried rosemary and dried thyme.

Chicken Legs - For 4 chicken legs:

• 1 tbsp. curry powder
• 1 tsp. ground ginger
• 1/2 tsp. turmeric
• 1/4 tsp. cayenne pepper (optional)

Other Ingredients:
2 tablespoons plain yogurt
1 tbsp. lemon juice

 This may be out of your comfort zone, but give it a try: The yogurt tenderizes the meat and helps the spices adhere. The combination of curry, ginger, and turmeric creates a warm, complex flavor.

Substitution: If you don't have yogurt, use buttermilk.

Together again - Mixed Light and dark chicken 

Roasted Chicken - For a 3-4 pound whole chicken:

• 1 lemon, quartered
• 4-5 sprigs fresh thyme
• 4-5 sprigs fresh rosemary
• 1 head garlic, halved crosswise

Other Ingredients:
2 tablespoons softened butter
Salt and pepper to taste

Why It Works: This combination infuses the chicken with a classic flavor, while butter helps the skin finish to a golden brown.

Substitution: If you don't have fresh herbs, use one teaspoon each of dried thyme and rosemary.

Rotisserie or Barbecue Chicken - For a store-bought rotisserie or pre-cooked barbecue chicken:

• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tbsp. olive oil
• 1 jalapeno, seeded and minced (optional)

Why It Works: This easy sauce adds a spicy kick and bright finish to already cooked chicken. It's delicious in tacos, salads, or as a topping for nachos.

Note: If you don't like cilantro, use fresh parsley instead.

Whole Chicken

• 1 tbsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/4 tsp. cayenne pepper
• Salt and pepper to taste

Other Ingredients:
2 tablespoons olive oil
1 lemon, cut into wedges
1 onion, cut into wedges

Why we like it: This combination of spices works well with both white and dark meat, which will complement the entire chicken. The lemon and onion add moisture and an unexpected burst of flavor.

Chicken Gizzards, Livers and Hearts

Chicken Gizzards - For 1 pound of gizzards:

• 1/2 tsp. dried sage
• 1/4 tsp. dried thyme
• 1/4 tsp. black pepper

Other Ingredients:
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chicken broth

Why you should try this: Sage and thyme are classic pairings for giblets as both have strong, earthy  flavors, and the butter adds richness. The onion and broth create a nice sauce that will compliment the gizzards and any carb heavy side dish.

Substitution: If you find sage too strong, try using poultry seasoning instead of the herb mixture above.  Many poultry seasoning blends include rosemary, pepper, thyme and marjoram as well as sage.

Chicken Gizzards - Spicy option for 1 pound of chicken gizzards:

• 1 tsp. Cajun seasoning
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder
• Pinch of cayenne pepper

Other Ingredients:
2 tablespoons vegetable oil
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chicken broth

Why this is a good alternative if you like spicy: The Cajun seasoning adds a spicy kick to the gizzards. The aromatic ingredients and broth create a flavorful gravy.

Chicken Livers - For 1 pound of chicken livers:

• 1/4 tsp. ground coriander
• 1/4 tsp. ground cumin
• 1/4 tsp ground turmeric
• Pinch of cayenne pepper

Other Ingredients:
2 tablespoons butter
1 shallot, minced
1/4 cup dry sherry

Why It Works: The warm spices above complement the rich flavor of the livers. The butter adds richness, and the shallot and sherry create a deeply flavorful sauce.

Substitution: If you don't have sherry, try using dry white wine.

chicken broth.

Chicken Hearts - For 1 pound of chicken hearts:

• 1 tbsp. soy sauce
• 1 tbsp. honecy
• 1 tbsp. rice vinegar
• 1 clove garlic, minced
• Pinch of red pepper flakes

Why chicken hearts belong on your menu: The sweet and savory combination of soy sauce, honey, and rice vinegar creates a glaze that caramelizes beautifully on the hearts. The garlic and red pepper flakes add a touch of heat.

Substitution: For a bit more zip, try using hoisin sauce instead of soy sauce.