6 Super Easy Weber Seasoning Recipes

Weber Seasonings We Tested

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These herbs revolutionize easy cooking and reduce ingredients:

• Chicago Steak Seasoning: (grilled steaks, beef, pork, homemade fries, vegetables)
• Kick’n Chicken Seasoning: (chicken, turkey, pork chops, fish, vegetables)
• Roasted Garlic and Herb Seasoning: (chicken, pork, seafood, vegetables)
• Garlic Parmesan Seasoning: (pasta, vegetables)
• Get all 4 seasonings here > 

The flavor pack of 4 herbs are around $24 at Amazon but are also available at most markets in the spices and herbs section.

But if you’re feeling a bit adventurous, Weber has some incredible herb varieties that will keep you shaking and slathering all season long!

My Thoughts and Favorite Weber Seasoning Recipes

I have a large spice cabinet. And growing herbs is a passion.

To say that I was thrilled to try some new seasonings is an understatement. What surprised me was how really delicious they were. And how easily and simply they created flavorful food with few ingredients. They definitely deserve a place in the spice cabinet.

Roasted Garlic and Herb Seasoning:

This seasoning honestly tasted as if I had minced fresh garlic. It was pungent and super flavorful. It might be my favorite one because it’s so versatile. Honestly, there aren’t many dishes that aren’t improved when infused with garlic. I used the seasoning to flavor a slow cooker pulled pork, which is amazing, and a tray bake of veggies. Both recipes are below.

Chicago Steak Seasoning:

This is a given for summer grilling and game foods. Father’s Day also comes to mind. It is really, really good and elevates everything it’s added to. I used this seasoning to make oven-baked fries and, of course, a burger that was out of this world.

I have a son who is a college athlete and eats as if his life depends on it… and a husband who isn’t far behind. Both were in heaven… and both looked at me and said… “When can we make these again?” Smile. Obviously, a keeper!

Kick’n Chicken Seasoning:

This seasoning is aptly named. It does have a kick to it, brightening the foods its added to. I used it in an easy rotisserie-style Instant Pot Chicken. With 2 ingredients, this chicken was elevated to fantastic with little to no work on my part. Poultry can be a bit bland but with a simple seasoning like Kick’n Chicken, it becomes noteworthy. Seriously, very, very good.

Garlic Parmesan Seasoning:

The first recipe I thought of when tasting this seasoning was Chicken and Broccoli Fettucini. It’s creamy flavor and perfect balance is perfect for a cream-based pasta or a pasta tossed with oil and vegetables.

Hint – the sheet pan vegetables I made below is delicious here.

Secondly, I discovered that when added to melted butter and spread on a halved loaf of French bread, and warmed in the oven… makes a super simple and oh-so-tasty treat with soups, pasta and well, anything!

6 Super Easy Weber Seasoning Recipes:

Few ingredients… delicious and easy!

Slow Cooker Pulled Pork

Ingredients:

• 1 2.5-pound pork roast
• salt and pepper
• 1 tablespoon Weber Roasted Garlic & Herb Seasoning
• 1/2 sweet onion, sliced
• 1/2 cup apple juice

Instructions:

Season a 2.5 to 3-pound pork roast with salt and pepper. Rub 1 tablespoon of the Roasted Garlic & Herb Seasoning into the pork. Lay in the bottom of the slow cooker, surrounded by sliced onions. Pour 1/2 cup apple juice over the pork, cover, and cook on low for 7 to 8 hours or high for 3 to 4 hours.

Once cooked, shred with two forks into the cooking liquid and onions. Serve on buns layered with coleslaw.

Leftover? I love to freeze pulled pork to have ready for quick meals later on. In 2 cup portions, freeze in zip-top freezer bags for up to 2 months.

More Slow Cooker recipes here >>

Sheet Pan Roasted Vegetables

Ingredients:

• 4 to 5 cups cut-up vegetables (broccoli florets, carrots, squash, peppers, onions are great choices)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Weber Roasted Garlic and Herb Seasoning
• salt and pepper to taste
• 1 tablespoon best-quality balsamic vinegar

Instructions:

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Toss the cut-up vegetables with the oil and Roasted Garlic and Herb Seasoning in a large bowl until evenly coated. Then spread the in a single layer on the baking sheet. Season with salt and pepper to taste.

Roast in the oven for 17 to 20 minutes or until tender and browned in spots. Stir the vegetables halfway through baking. Drizzle with vinegar and serve.

More sheet pan recipes here >>

Oven-Baked French Fries

Ingredients:

• 2 large russet potatoes
• 2 tablespoons olive oil
• 1 tablespoon Weber Chicago Steak Seasoning

Instructions:

Cut the potatoes into the desired size, I like to leave the skin on. Let the cut potatoes soak in cold water for 30 minutes. Once soaked, remove from the water and dry thoroughly on a towel for crisp fries.

Meanwhile, preheat the oven to 375°F and line a baking sheet with parchment. Toss the potatoes in the oil and Chicago Steak Seasoning. Spread in an even layer and bake at 375° for 20 minutes. Increase the oven temperature to 425° (this will crisp the fries) and bake for an additional 25 to 30 minutes, depending on the thickness of your fries.

Instant Pot Rotisserie Chicken:

Ingredients:

• Whole 4-5 lb chicken
• 2 tablespoons Kick’n Chicken Weber Seasoning
• salt and pepper to taste
• 1/2 cup water
• 1/2 cup apple cider vinegar

Instructions:

Place the trivet in the bottom of a 6-quart Instant Pot and pour 1/2 cup water and 1/2 cup apple cider vinegar into the base. Rub the Kick’n Seasoning into the chicken and season with salt and pepper to taste.

Place the chicken on the trivet, lock the Instant Pot lid, and set the valve to “sealing.” Select high-pressure manual setting. To determine how long to cook your chicken times the weight of the chicken by 7 minutes per pound. After the chicken has cooked, let the pressure release naturally. Check the internal temperature of the chicken to be sure it has reached 165° in the thickest part of the thigh. If not, cook for 2 minutes more for every 5 degrees it’s under 165°. Mine is always done at 7 minutes per pound.

Remove the chicken from the Instant Pot and let rest for 10 minutes before carving and serving.

For more instructions on cooking a rotisserie-style chicken in the Instant Pot — see more photos and instructions here.

See more Instant Pot recipes here >>

Grilled Steakhouse Burger:

Ingredients:

• 1/2 teaspoon kosher salt
• 2 teaspoons Worcestershire sauce
• 1 tablespoon ketchup
• 1 tablespoon Weber Chicago Steak Seasoning
• 1 1/2 pounds 85% lean ground beef
• 4 hamburger buns

Instructions:

Preheat the grill to high heat. In a large bowl, add the salt, Worcestershire sauce, ketchup, and Weber Chicago Steak Seasoning; mix well.

Add the ground beef. Gently mix everything together until just combined. Be careful not to overmix. Divide the beef into 4 equal portions and form a ball. Flatten into about 1-inch patties. Form a slight depression in the center of each patty with your thumb to prevent the burgers from expanding on the grill.

Grill the burgers, until nicely browned on the first side, 2-4 minutes. Then flip the burgers and continue grilling until desired doneness. 

See more summer and grilling recipes here >>

Chicken Fettuccini with Broccoli:

Ingredients:

• 12 ounces fettuccine
• 2 heads of broccoli, chopped (about 2 to 3 cups)
• Olive oil, for tossing
• 2 boneless, skinless chicken breasts (or 2 to 3 cups cooked chicken)
• 1 tablespoon Weber Garlic Parmesan Seasoning, divided
• 8 tablespoons butter, divided
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmigiano-Reggiano 

Instructions:

Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente. Drain and toss with a bit of olive oil to keep from sticking together.

While the pasta is cooking, heat a large skillet over medium-high heat with 1 tablespoon of butter. Add the broccoli florets, season with a pinch of salt and pepper, and cook until the broccoli is bright green, about 4 minutes. Add 1/4 cup water to the skillet and cook until the broccoli is crisp-tender. Transfer the cooked broccoli to a bowl and set aside.

Cook the chicken: chop the chicken into bite-size pieces and season with salt and pepper. In the same skillet, melt 2 tablespoons of butter and add 1 tablespoon Garlic Parmesan Seasoning. Add the chicken and cook until browned on both sides and cooked through; about 4 to 5 minutes. Transfer to a bowl and set aside.

Reduce the heat to medium and add the remaining 6 tablespoons of butter. As the butter is melting, scrape the bottom of the skillet with a wooden spoon to release any browned bits. Once the butter is melted, whisk in the cream and remaining 1 tablespoon Garlic Parmesan Seasoning; bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.

Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and broccoli; toss well. Season with salt and pepper if needed. 

See more pasta recipes here >>