Weber Kick'n Chicken Seasoning Recipe

Weber's Kick'n Chicken seasoning is salt, dried onion, dried garlic, spices, red pepper, dried orange peel, sugar and dried red bell pepper, in that order on the label. This copy mixes one tablespoon of salt with two of onion powder, four teaspoons of garlic powder, black pepper, red pepper flakes, a teaspoon and a half of dried orange peel, sugar and paprika. It makes just under half a cup.

What is in Weber Kick'n Chicken seasoning

Weber's product page lists the ingredients as salt, dried onion, dried garlic, spices, red pepper, dried orange peel, sugar, dried red bell pepper and paprika extractives for colour. It names the orange peel as the secret of the blend and suggests the seasoning for chicken, turkey, pork chops and fish.

The amounts are not published. This recipe is a reconstruction from the label, not Weber's formula, and MakeFoodLovely is not connected with Weber.

Recipe

Weber Kick'n Chicken Seasoning

A reconstruction of Weber's Kick'n Chicken seasoning from its label — salt, onion and garlic powder, black pepper, red pepper flakes, dried orange peel, sugar and paprika. Twenty teaspoons.

5.0 (1)Print

Prep

5 min

Total

5 min

Serves

20

Cuisine

American

Ingredients

• 1 tablespoon table salt
• 2 tablespoons onion powder
• 4 teaspoons garlic powder
• 2 1/2 teaspoons ground black pepper
• 2 teaspoons red pepper flakes
• 1 1/2 teaspoons dried orange peel
• 1/2 teaspoon sugar
• 1/2 teaspoon paprika

Instructions

1. Crush the red pepper flakes and the dried orange peel in a mortar, or under the flat of a knife, until the pieces are about the size of the ground pepper, so the blend does not separate in the jar.
2. Stir the salt, onion powder, garlic powder, black pepper, red pepper flakes, orange peel, sugar and paprika together in a small bowl until the colour is even.
3. Transfer the blend to a jar with a tight lid. Shake it before each use.

Nutrition

Calories:

5

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

How the label sets the amounts in the Kick'n Chicken copy

Two things on the jar narrow the recipe down. A US label lists ingredients in descending order by weight. And Weber's nutrition panel gives 90 milligrams of sodium in a serving of a quarter teaspoon, which weighs 0.8 grams. Ninety milligrams of sodium is about 230 milligrams of salt, so salt is roughly 29 percent of the blend. It comes first on the label, but onion and garlic together outweigh it.

The copy is built to those two figures, with USDA's weights per spoonful for onion powder and the other spices.

On the label	In the copy	Weight
Salt	1 tablespoon table salt	18.0 g
Dried onion	2 tablespoons onion powder	13.8 g
Dried garlic	4 teaspoons garlic powder	12.4 g
Spices	2 1/2 teaspoons black pepper	5.8 g
Red pepper	2 teaspoons red pepper flakes	3.6 g
Dried orange peel	1 1/2 teaspoons	3.0 g
Sugar	1/2 teaspoon	2.1 g
Dried red bell pepper	1/2 teaspoon paprika	1.2 g

That is 60 grams, 30 percent of it salt. A quarter teaspoon weighs 0.75 grams and carries about 87 milligrams of sodium, against 0.8 grams and 90 milligrams on the jar.

The label does not say which spices the word covers; black pepper is this site's choice. Paprika is ground dried red pepper and stands in for both the bell pepper and the colouring. USDA gives a weight only for raw orange peel, and the dried peel is counted at the same 2 grams per teaspoon.

Dried orange peel, bought or made

Dried orange peel is sold in the spice aisle, as granules. To make it, take the zest off two oranges with a zester or a peeler, leaving the white pith behind. Spread it on a baking sheet and dry it at 200°F for 25 to 30 minutes, until it snaps, then crush it. Two oranges give more than the recipe needs.

Fresh zest does not work in the jar: it is wet, and the blend cakes around it within a day.

How much to use, and on what

One tablespoon per pound of chicken carries about half a teaspoon of salt, so the meat needs no other salt. Rub it on 30 minutes before cooking, or the night before for whole birds.

Onion and garlic powder burn over a direct flame. Grill at medium heat, or brown the chicken first and finish it on the cooler side of the grill. Weber suggests the same blend for turkey, pork chops and fish; on fish, half the amount is enough.

For other chicken rubs on this site, the Wingstop hot honey rub is sweet and the Taco Bell seasoning is built on chili and cumin.

How long it keeps

Six months in a closed jar away from heat and light. The orange peel is the first thing to fade. Like this one, the McCormick Italian seasoning and the Salad Supreme seasoning on this site are rebuilt from their labels.