This savory dry blend captures the essence of roasted garlic and fresh herbs in every pinch. I developed this mix to elevate grilled meats and vegetables with minimal effort.
Store in an airtight container for up to 6 months. Perfect for seasoning chicken, steak, or roasted potatoes before they hit the grill.
Ingredients for Grill Mates Roasted Garlic and Herb
Nine simple spices create this bold, herb-forward dry rub for grilling perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Garlic Powder 🧄 | 2 tbsp | For robust garlic flavor |
| Dried Parsley 🍃 | 1 tbsp | Flakes or finely chopped |
| Dried Thyme 🌿 | 1 tbsp | Rubbed between fingers to release oils |
| Dried Rosemary 🌿 | 1 tbsp | Crushed lightly for better distribution |
| Onion Powder 🧅 | 1 ½ tbsp | Boosts savory depth |
| Coarse Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred for texture |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for best results |
| Dried Basil 🌿 | ½ tbsp | Adds sweet herbaceous note |
| Smoked Paprika 🌶️ | ½ tsp | For subtle smoky undertone |
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The garlic powder is the backbone here—Penzeys has the best punch, but McCormick works fine in a pinch. For the herbs, bulk bins at Whole Foods are fresher than those dusty jars in the back of your cabinet. The rosemary can be stubbornly woody, so crushing it between your fingers (or a mortar) wakes it up. Coarse salt is a must—Diamond Crystal is my go-to for that perfect flake.
No dried herbs? Fresh at triple the amount, but dry it first—spread on a baking sheet for 1-2 hours at 200°F. Swap smoked paprika for regular if you prefer less smoke. The onion powder can be granulated onion in a 1:1 ratio, but it blends better when powdered. If you’re missing thyme, a pinch of poultry seasoning gets you close.
This keeps in an airtight jar for 6 months—longer if you stash it in the freezer. I make big batches and gift them in tiny jars (cheap at Dollar Tree). Just shake before using since the salt settles.
Why You’ll Love This Recipe
- One Pan Wonder: I just dump the garlic powder, parsley, thyme, rosemary, and onion powder together—no chopping, no fuss.
- Flavor Bomb: The mix of rosemary and garlic powder gives everything this deep, savory warmth that’s ridiculously good.
- Weeknight Hero: I use it on chicken, potatoes, even roasted veggies—same blend, totally different meals.
- Budget Stretch: A little goes a long way, and I’ve had the same jar last me through half a dozen dinners without breaking the bank.
Step-by-Step Instructions for Roasted Garlic and Herb Blend
Here’s the method I use for this seasoning mix—simple, quick, and packed with flavor.
Step 1: Prepare Your Herbs for Maximum Flavor
Start by measuring out all your dried herbs. For the dried thyme, rub it between your fingers to release its essential oils—this simple step intensifies the aroma and flavor. Do the same with the dried rosemary, crushing it lightly to break up the brittle leaves.
The dried parsley can be used as-is, whether flakes or finely chopped. This preparation ensures every pinch of your blend delivers bold, vibrant taste. You’ll notice the difference immediately when you take that first sniff.
Step 2: Measure and Combine the Dry Ingredients
In a medium bowl, add the 2 tbsp garlic powder, 1.5 tbsp onion powder, and 1 tbsp coarse kosher salt. These form the savory base of your blend, so make sure they’re evenly distributed.
Next, add the 1 tsp black pepper, 0.5 tbsp dried basil, and 0.5 tsp smoked paprika. The smoked paprika adds a subtle depth that sets this blend apart from ordinary seasonings. Use a whisk or fork to combine everything thoroughly.
Step 3: Incorporate the Prepared Herbs
Now, add the prepared 1 tbsp dried thyme and 1 tbsp dried rosemary to the bowl. Their crushed textures will help them blend seamlessly with the other ingredients.
Finally, add the 1 tbsp dried parsley. Mix everything together one last time, ensuring there are no clumps and the colors are evenly distributed. You should see a uniform, fragrant blend with flecks of green from the herbs.
Step 4: Store for Freshness and Easy Use
Transfer the blend to an airtight container. I prefer a glass jar with a tight-sealing lid to keep moisture out and preserve the flavors. Store it in a cool, dark place like your pantry.
Label the container with the date and contents so you remember what it is. This blend will keep for up to 6 months, though I doubt it’ll last that long once you start using it on everything from grilled meats to roasted vegetables.
Pro Tips For Making Grill Mates Roasted Garlic And Herb
- Bloom the Spices: Heat the dried herbs and garlic powder in a dry pan for 30 seconds before mixing—this wakes up the flavors like nothing else. I learned this the hard way after making bland batches that tasted like dust.
- Crush the Rosemary: Rub the dried rosemary between your palms before adding it to release its oils. Sounds weird, but it works: the aroma jumps out of the jar when you do this.
- Skip the Salt: Resist the urge to add salt upfront—garlic and onion powder already bring enough depth, and you can always adjust at the end. After over-salting my first few tries, I finally figured out balance.
- Rest the Rub: Let the herb mix sit on the meat for at least 20 minutes before cooking. My grandmother swore by this, and she was right: the spices meld and cling better than if you rush it.
Storing and Reheating grill mates roasted garlic and herb
Room Temperature Storage
Keep your blend in an airtight container in a cool, dark pantry. I use glass jars from my local farmers market—they seal tightly and let me see the vibrant green flecks. This method maintains full flavor for up to 6 months. 💪
Refrigerator Storage
For extended freshness, store in the fridge. The cold slows oil oxidation in the herbs, preserving potency. Transfer to a small mason jar and let it sit for 30 minutes before using to avoid condensation.
Freezer Storage
Divide into ice cube trays for long-term storage. Freeze for 1 hour, then transfer cubes to a ziplock bag. This keeps the blend fresh for up to 1 year without clumping.
Rehydrating for Pastes
Mix 2 tbsp blend with 1 tbsp olive oil and 1 tsp water for a spreadable paste. Perfect for rubbing on chicken or lamb before grilling. I learned this trick at a coastal BBQ competition.
Avoiding Moisture
Never use a wet spoon in your jar—this introduces moisture that causes clumping. If your blend clumps, spread it on a baking sheet to dry at 200°F for 10 minutes. Store with a silica packet for extra protection.
Nutrition Facts
Frequently Asked Questions
Can I use fresh herbs instead of dried?
Yes, but use 3 times the amount since fresh herbs contain more water. Dry them first by spreading on a baking sheet at 200°F for 1-2 hours. This prevents mold in your blend.
How much seasoning should I use per pound of meat?
Start with 1 tbsp per pound for meats like chicken or steak. For vegetables, use 1-2 tsp per pound. Adjust to taste—this blend is potent but balanced.
Why does my blend clump in the jar?
Clumping happens when moisture gets in. Always use a dry spoon and store in an airtight container. If it clumps, spread it on a tray and dry at 200°F for 10 minutes.
Can I make this spicier?
Add 1/4 tsp cayenne or 1/2 tsp red pepper flakes for heat. For smokier flavor, increase smoked paprika to 1 tsp.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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