Chicken & Herb Seasoning: How to Season Griddle Chicken Evenly

By blackstoneproducts | Published: 2026-11-01

Category: Tips & Care

Learn how to season chicken on the griddle evenly with a chicken and herb seasoning, from patting dry and dusting to timing and resting for balanced flavor.

Quick answer

Season chicken on the griddle by patting it dry, dusting a chicken and herb seasoning lightly and evenly from about 8 inches above, then cooking over medium heat and resting before slicing. Even coverage matters more than a heavy hand.

Why even seasoning beats a heavy shake

A herb-forward blend like Blackstone Chicken & Herb Seasoning is balanced to complement chicken, not bury it. Over-application makes the herbs taste dusty and can mask the browned flavor you worked for on the flat top. Light, even coverage gives you consistent flavor in every bite and leaves room to adjust at the table.

The exceptions: when a heavier hand helps

Thicker cuts and bone-in pieces need a little more seasoning per surface area because there is more meat to flavor. If you are cooking for people who like bold flavor, season in two thin passes rather than one heavy dump. For thin cutlets or tenders, use less than you think and rely on a dipping sauce if needed.

Step-by-step: season griddle chicken evenly

Pat the chicken completely dry: Use paper towels to remove surface moisture from all sides of the chicken. A dry surface helps seasoning adhere evenly and encourages browning on the griddle. Checkpoint: the chicken should feel tacky, not wet, before you season.
Preheat the griddle to medium: Set your griddle to medium heat (around 350°F to 375°F if your model has a thermometer) and let it come up to temperature. A properly heated surface prevents sticking and helps the seasoning bloom without burning. Common mistake: seasoning cold chicken on a cold griddle leads to uneven cooking and patchy flavor.
Dust from 8 inches above: Hold the seasoning container about 8 inches above the chicken and shake in a slow, sweeping motion to cover the surface. Flip the chicken and repeat on the other side. Aim for a thin, even layer—you should still see the meat through the seasoning. Checkpoint: if you see clumps or thick patches, you are too close or shaking too hard.
Rub gently to adhere: Use clean hands or the back of a spatula to gently press the seasoning into the chicken. This helps the herbs and spices stick to the surface rather than falling off on the griddle. Common mistake: rubbing too vigorously can knock off the seasoning you just applied.
Cook without moving too soon: Place the chicken on the preheated griddle and let it sit undisturbed for the first few minutes. This allows the seasoning to meld with the surface and form a flavorful crust. Checkpoint: if the chicken sticks when you try to flip, it is not ready to turn.
Rest before slicing: Transfer cooked chicken to a cutting board and rest for 5 minutes. Resting lets the juices redistribute and the herb flavor settle into the meat. Common mistake: slicing immediately loses juices and makes the seasoning taste sharper than it is.

Product facts

Blackstone Chicken & Herb Seasoning: Blackstone Chicken & Herb Seasoning is a 6.7-ounce herb-forward blend designed for chicken and suited to grilling, roasting, or pan-searing. The herb-forward profile means a light dusting is enough to flavor griddle chicken without overpowering it, and the 6.7-ounce container gives you plenty of passes for practice.
Blackstone Chicken & Herb Seasoning