Chicken is one of the most popular meats worldwide. It is versatile, lean, and can be prepared in endless ways. When cooked properly, chicken has a mild, savory flavor that makes it appealing to many palates. However, there are several ways to enhance the natural flavor of chicken to take it to the next level.
What makes chicken flavorful?
The flavor of chicken comes primarily from fat and proteins. As chicken cooks, flavor compounds are created through a series of complex chemical reactions. The Maillard reaction between amino acids and reducing sugars is especially important for developing the characteristic “meaty” flavor. Chicken fat provides richness and carries flavor compounds. Bones and skin add flavor too. Marinating and brining chicken helps impart additional flavors.
Herbs and spices
One of the easiest ways to boost chicken flavor is by using fresh or dried herbs and spices. Here are some tasty options:
- Rosemary – Pairs well with lemon and garlic
- Thyme – Earthy flavor, use with wine or broth
- Oregano – Robust flavor, excellent in Italian dishes
- Basil – Fresh, sweet flavor, perfect in pesto
- Cilantro – Bright, citrusy flavor, great in Mexican and Asian dishes
- Cumin – Warm, nutty flavor, commonly used in Indian and Tex-Mex cuisine
- Paprika – Adds richness, color, and mild heat
- Chili powder – Adds heat and smokiness
- Curry powder – Complex blend of spices is excellent in curries
- Ginger – Provides zing, pairs well with citrus and soy
- Cinnamon – Sweet and slightly spicy, nice for dessert recipes
Herbs and spices contain essential oils and compounds that infuse chicken with more flavor. Let them marinate in the chicken to allow the flavors to fully permeate. Or add them near the end of cooking. Be careful not to burn spices, which causes bitterness.
Citrus juices and zest
The bright acidity of citrus juice livens up the flavor of chicken. Lemon, lime, orange and grapefruit all work well. Marinate chicken in citrus juices for a tangy flavor. Grill or roast citrus-marinated chicken for delicious char. The zest adds citrusy punch too. Use a microplane or rasp grater to finely grate the outermost peel.
Vinegars
Vinegar is another way to inject brightness into chicken. Popular choices include:
- Apple cider vinegar – Fruity acidity
- Balsamic vinegar – Sweet and tangy
- Rice vinegar – Mild and sweet
- Red wine vinegar – Robust tanginess
- White wine vinegar – Delicate acidity
- Champagne vinegar – Smooth, elegant acidity
Use vinegars sparingly in marinades and dressings so the acidity doesn’t overwhelm. Add near the end of cooking. Vinegar tenderizes chicken too.
Wine and beer
The complex flavors of wine and beer work wonders with chicken. For wine, stick with varieties you would drink. Good options include Sauvignon Blanc, Chardonnay, Pinot Grigio, Pinot Noir, and Merlot. For beer, go with wheat beers, pale ales, amber ales, or lagers. Use about 1 cup of wine or beer in the marinade. Deglaze the pan with wine or beer after searing chicken for maximum flavor.
Dairy products
Dairy products like butter, yogurt, sour cream, and cheese add richness that boosts chicken’s flavor. Butterchicken is an Indian dish where chicken is cooked in a creamy, tangy tomato-butter sauce. Marinate chicken in yogurt with spices for extra juicy and tender meat. Top chicken with a flavorful cheese like Parmesan, bleu, feta or goat cheese. Drizzle with a tangy sour cream sauce.
Fruits and vegetables
Fresh produce blends beautifully with chicken. Fruits like pineapple, mango, peach, apple, and pomegranate provide sweetness, acidity, and juiciness. Veggies like onions, garlic, shallots, tomatoes, and mushrooms lend savory umami flavor. Puree fruits and veggies into sauces. Chop up fresh produce for vibrant salsas. Caramelize onions and garlic before cooking chicken for deep, complex flavor.
Bacon and pancetta
The smoky, salty flavors of bacon or pancetta pair fantastically with chicken. Wrap chicken breasts in bacon before cooking for delicious flavor infusion (chicken cordon bleu). Chop up bacon and render out the fat before sautéing chicken in it. Pancetta, an Italian cured pork belly, can be used similarly. Keep in mind that these pork products add significant fat and sodium.
Cured meats
Other cured and smoked meats take chicken to the next level. Prosciutto, sausages like chorizo and Italian sausage, ham, and smoked turkey all provide deep, meaty flavors. Use them in chicken dishes like jambalaya, gumbo, cassoulet, and pasta dishes.
Broths and stocks
Chicken broth and stock already contain lots of chicken flavor! Use them liberally in recipes like soups, stews, pot pies, rice dishes and gravies. Make stock using chicken bones, wings, necks and vegetables simmered for hours. Next time you roast a chicken, save the carcass to make stock. You can also purchase quality canned or boxed broth and stock.
| Broth | Stock |
|---|---|
| Made with meat + bones | Made with bones only |
| Short simmer time | Long simmer time |
| Lighter in flavor | Richer, more concentrated in flavor |
| Seasoned | Usually unseasoned |
Soy sauce
Soy sauce is a staple ingredient in many Asian chicken dishes. Its savory umami flavor comes from amino acids like glutamate. Combine soy sauce with sesame oil, ginger and garlic for a tasty marinade. Use it to glaze grilled or broiled chicken. Pan fry bite-sized chicken in soy sauce for easy teriyaki chicken. Mirin is a sweet Japanese rice wine that balances the saltiness of soy sauce.
Fish sauce
Fish sauce is used heavily in Southeast Asian cuisine. Made from fermented anchovies, it provides an intense umami flavor. It can seem quite smelly and salty on its own. When combined with other ingredients, it enhances savory depth beautifully. Use sparingly along with lime juice and sugar in marinades and dipping sauces.
Mayonnaise and aioli
Slathering chicken in mayo or aioli (garlic mayo) before baking or grilling might sound odd. But the oil and egg in mayo help chicken develop a wonderfully crispy, browned exterior. The flavor of oil and garlic infuse the chicken as well. An easy weeknight bake results from simply coating bone-in chicken pieces with mayo, seasoning, and baking at 375°F until cooked through.
Mustard
Mustard adds tangy flavor to chicken and cuts through richness. Pair mustard and honey for balance. Coat chicken in a mixture of mustard, breadcrumbs and herbs before baking for delicious flavor. Make a pan sauce with chicken drippings, white wine and Dijon mustard. Grainy mustards provide texture while yellow mustard brings smooth creaminess.
Smoked paprika
Also called “pimentón,” Spanish smoked paprika adds a smoky edge along with mild heat. Rub chicken all over with smoked paprika, olive oil, salt, and pepper for deep flavor. Add 1-2 teaspoons to any stew, sauce or soup that includes chicken. A little goes a long way with this strongly flavored spice made from smoked dried chilies.
Miso
Miso is a fermented Japanese seasoning made from soybeans and often rice or barley. It comes in many varieties ranging from white to dark brown. Lighter shades like white and yellow are sweeter and less salty. Dark brown and red miso are more pungent. Miso marinades infuse chicken with savory umami. Try making miso butter by blending miso into softened butter. Slather it over chicken before roasting or grilling for incredible depth of flavor.
Olives
Briny, salty olives provide a flavor punch that balances nicely with chicken’s mildness. Chop olives into tapenades and relishes to top chicken. Use olive juice in vinaigrettes and marinades. Cook chicken directly with olives, capers, tomatoes and wine for an easy one-pan meal. Green olives, Kalamata olives, pimento-stuffed olives all work.
Other umami-rich ingredients:
- Tomato paste
- Worcestershire sauce
- Mushrooms
- Parmesan cheese
- Anchovies
- Roasted garlic
- Sun-dried tomatoes
Onions and garlic
Onions and garlic provide the foundation for countless savory dishes. Sauteeing onion and garlic in oil or butter until softened releases their sweetness and mellows their pungent bite. Blooming spices in onion-garlic oil amplifies their flavor. Cook chicken right in the aromatic onion-garlic oil to infuse it with flavor. Slow cooking chicken with halved onions and smashed garlic cloves immerses the chicken with sweet allium flavor.
Salt
Salt is absolutely essential for enhancing chicken’s flavor. Besides just making it taste salty, salt enhances the perception of aromas and flavors already present in chicken. Salt helps meat proteins hold onto moisture, resulting in juicier chicken with a more tender texture. Don’t be shy with the salt for cooked chicken – use up to 1 teaspoon kosher salt per pound of chicken.
Pepper
A good dose of freshly cracked black pepper provides warmth, bite and fragrance to chicken. It balances the saltiness and adds a little kick. Coat the chicken evenly with coarsely ground pepper before cooking. Lightly sprinkle more at the end for a fresh pepper aroma. White pepper has similar effects but with less pungency.
Cooking methods
How chicken is cooked significantly impacts its flavor. Try a variety of cooking techniques to find your favorites:
- Roasting – Dry heat browns exterior for concentrated flavor
- Grilling – Char and smoke add tasty dimension
- Pan frying – Caramelization and fond boost savoriness
- Braising – Low, slow cooking tenderizes and blends flavors
- Poaching – Gentle moist heat keeps chicken succulent
- Sous vide – Precision temperature control optimizes moisture and tenderness
- Air frying/convection baking – Crisps skin without loads of oil
- Stewing – simmering in flavorful liquid infuses chicken
- Smoking – Infuses chicken with smoky compounds
Tips for maximizing flavor:
- Brown chicken pieces before braising or stewing
- Deglaze the pan with wine or broth to pick up browned bits
- Cook bone-in chicken for more flavor
- Spatchcock or butterfly chicken to maximize skin browning
- Let marinades penetrate deeply by marinating longer
- Cook herbs, garlic, and aromatics in oil before adding chicken
Conclusion
Chicken’s mild flavor benefits tremendously from seasonings, marinades and cooking techniques. Herbs, spices, acids, umami ingredients, salt, and proper cooking provide the most flavor enhancement. Experiment by combining fresh herbs like thyme and rosemary with spices like smoked paprika and cumin. Marinate or rub chicken with the mix, then roast, grill or pan fry until cooked through and nicely browned. Add aromatics like garlic and onion. Deglaze with wine or broth. Vary the flavor profiles and cooking methods until you find foolproof ways to make your chicken irresistibly flavorful every time.