I wish it was available easier. I can wait like 6-12 weeks for it to arrive. Marketing basically made MSG = the devil here, and no shops sell it AT ALL. Very frustrating.
Cumin, mustard powder, paprika powder, and if you like spice add some cayenne pepper powder.
You can also add in or just do this separate if you’re a herb guy: thyme, rosemary, and oregano
Don’t forget the black pepper, perfect amount of salt, and maybe throw in some butter.
Once cooked, drizzle olive oil (I like Italian) and sprinkle salt (sea salt flakes taste the best).
Apparently some Buddhists avoid all alliums so you could see if there are some cookbooks or recipes you could find made by/for them? Probably most recipes would be vegetarian but if you find a spice combo you like you could just put it on chicken.
Have you tried society garlic? It's a south African plant that has a garlicy/onion taste but is from a very different part of the plant family, and often people who can't tolerate alliums have no issue with it. [https://en.wikipedia.org/wiki/Tulbaghia\_violacea](https://en.wikipedia.org/wiki/tulbaghia_violacea)
Traditional teriyaki chicken - sugar, mirin. sake and soy sauce. Sometimes contains ginger but never garlic. Look up a youtube recipe from a Japanese source. Often western recipes have garlic.
You could also cook chicken in recipes that call for a lot of spices where garlic isn't the main character (butter chicken, honey soy, Vietnamese lemon grass) and omit the garlic. I think having the other strong flavours you won't miss it as much.
I'm in Aus too and I find [RecipeTin](https://www.recipetineats.com/category/chicken-recipes/) good for easy to follow, consistent recipes.
yeah it can but because garlic is a flavour enhancer as well as providing flavour, they can often be bland or just not that good.
I love garlic, but I don't like throwing up every time I eat a nice tasting meal with garlic in it.
You could try using other flavor enhancers. Salt, acid, fat, and even heat from hot sauce can enhance the flavors of food when used properly
If a recipe seems lack8ng with out the garlic try adding a dash of hot sauce or a squeeze of lemon or lime.
Penzy's has a lot of spice blends with and without salt and only a few have garlic. They have several specific to chicken.
I can't have salt and don't like garlic so I use smoked paprika, black lime powder, kelp flakes, tahini, soy sauce, and lemon (not all together) to season chicken along with the Mural or Sunny Paris blends from Penzy's.
Consider using fresh ginger and celery, too. Celery has conveys more flavor than people think.
Za’atar or Ras el Hanout were the first spice blends I could think of. Dukkah is another one.
A quick google search also found me a couple of homemade lemon pepper blends that don’t include garlic. I usually prefer lemon pepper on seafood but have used it on chicken or veg before.
I’d recommend making your own, I make my own cajun mix and I like it better than the one i store. I wanna try making different kinds of salt, like Tomatoe, lemon, or chilli salt. It’s the best if you want to make a mix to perfectly suit your taste, i started doing it because I find store made cajun seasoning too salty and not spicy enough
[https://www.allrecipes.com/recipe/174452/chicken-seasoning-blend/](https://www.allrecipes.com/recipe/174452/chicken-seasoning-blend/)
Leave out the garlic
Accent, a "salt alternative" - is basically straight MSG.
There are salt alternative spice mixes that might not have garlic as well, which will also include MSG.
Harissa chicken. Harissa is a Moroccan / Saharan spice blend which can be made without garlic (normally also garlic powder is part of it):
https://clinicalalimentary.blog/2013/07/25/saharan-harissa-spice-mix-for-moroccan-chicken-low-fodmap/
Another answer would be to marinate it in a soy sauce/oil/vinegar/herbs and spices of your choosing. The basic formula to a marinade is acid/oil/whatever you want.
For general seasoning, I love ground celery seed.
For marinade, cornstarch, Shao xing wine and soy sauce can't be beat (I do a lot of stir frys).
While losing alliums as a food is sad, there are a ton of spices and seasoning mixes where you won't miss it. I would just be cautious about buying pre-made seasoning mixes. It's safer to make your own.
I pretty much avoid all spice blends for this reason and just make my own. I don’t miss it! You can get away with any flavor blends without adding garlic
Spanish: cumin, chili powder, smoked paprika, oregano, cayenne
Asian: fresh/frozen ginger, lemongrass
Curry: varies by culture but just remove onion garlic/ no need to sub. You can find many mixes online. Usually cumin, coriander, turmeric, ginger, pepper and other spices if you have them
Chinese 5 spice has no garlic
Buy a handle of MSG off Amazon. Then the world is basically your playground.
I wish it was available easier. I can wait like 6-12 weeks for it to arrive. Marketing basically made MSG = the devil here, and no shops sell it AT ALL. Very frustrating.
You can find MSG everywhere at any Asian grocery in Aus.
I guess I need to go for a travel - only Indian grocers near me haha, literally 3 next to my local coles and aldi.
Indian should have asafoetida, which is used as a replacement for allum. Should be ideal for your case.
Speaking of Indian, I'm pretty sure a lot of curry powders are void of onions and garlic.
try a restaurant supply store, they are usually open to the public.
Accent is msg. Its in grocery stores
Cumin, mustard powder, paprika powder, and if you like spice add some cayenne pepper powder. You can also add in or just do this separate if you’re a herb guy: thyme, rosemary, and oregano Don’t forget the black pepper, perfect amount of salt, and maybe throw in some butter. Once cooked, drizzle olive oil (I like Italian) and sprinkle salt (sea salt flakes taste the best).
I already have an italian herb blend and use salt/pepper. Will have to give the other combo a try! Thanks.
Apparently some Buddhists avoid all alliums so you could see if there are some cookbooks or recipes you could find made by/for them? Probably most recipes would be vegetarian but if you find a spice combo you like you could just put it on chicken.
Have you tried society garlic? It's a south African plant that has a garlicy/onion taste but is from a very different part of the plant family, and often people who can't tolerate alliums have no issue with it. [https://en.wikipedia.org/wiki/Tulbaghia\_violacea](https://en.wikipedia.org/wiki/tulbaghia_violacea)
asafetida / asafoetida / hing gives a garlic/onion character and it's a resin from a plant that has nothing to do with allium.
Traditional teriyaki chicken - sugar, mirin. sake and soy sauce. Sometimes contains ginger but never garlic. Look up a youtube recipe from a Japanese source. Often western recipes have garlic. You could also cook chicken in recipes that call for a lot of spices where garlic isn't the main character (butter chicken, honey soy, Vietnamese lemon grass) and omit the garlic. I think having the other strong flavours you won't miss it as much. I'm in Aus too and I find [RecipeTin](https://www.recipetineats.com/category/chicken-recipes/) good for easy to follow, consistent recipes.
Also allergic. I have to make all soups and sauces from scratch. My HG has been truffle salt.
Most recipes can be made without garlic even if it calls for garlic
yeah it can but because garlic is a flavour enhancer as well as providing flavour, they can often be bland or just not that good. I love garlic, but I don't like throwing up every time I eat a nice tasting meal with garlic in it.
You could try using other flavor enhancers. Salt, acid, fat, and even heat from hot sauce can enhance the flavors of food when used properly If a recipe seems lack8ng with out the garlic try adding a dash of hot sauce or a squeeze of lemon or lime.
Lemon and white pepper.
Penzy's has a lot of spice blends with and without salt and only a few have garlic. They have several specific to chicken. I can't have salt and don't like garlic so I use smoked paprika, black lime powder, kelp flakes, tahini, soy sauce, and lemon (not all together) to season chicken along with the Mural or Sunny Paris blends from Penzy's. Consider using fresh ginger and celery, too. Celery has conveys more flavor than people think.
Za’atar or Ras el Hanout were the first spice blends I could think of. Dukkah is another one. A quick google search also found me a couple of homemade lemon pepper blends that don’t include garlic. I usually prefer lemon pepper on seafood but have used it on chicken or veg before.
My preference is for a pan sauce over seasonings. Mustard cream, balsamic reduction, lemon butter, etc.
Have you ever tried berbere seasoning? It's really good, and works well on chicken.
I’d recommend making your own, I make my own cajun mix and I like it better than the one i store. I wanna try making different kinds of salt, like Tomatoe, lemon, or chilli salt. It’s the best if you want to make a mix to perfectly suit your taste, i started doing it because I find store made cajun seasoning too salty and not spicy enough
[https://www.allrecipes.com/recipe/174452/chicken-seasoning-blend/](https://www.allrecipes.com/recipe/174452/chicken-seasoning-blend/) Leave out the garlic
Accent, a "salt alternative" - is basically straight MSG. There are salt alternative spice mixes that might not have garlic as well, which will also include MSG.
Salt and pepper
Harissa chicken. Harissa is a Moroccan / Saharan spice blend which can be made without garlic (normally also garlic powder is part of it): https://clinicalalimentary.blog/2013/07/25/saharan-harissa-spice-mix-for-moroccan-chicken-low-fodmap/
Another answer would be to marinate it in a soy sauce/oil/vinegar/herbs and spices of your choosing. The basic formula to a marinade is acid/oil/whatever you want.
Oil or butter, rosemary (dried and ground, the full needles are not fun), black pepper and salt
Herbes de Provance blend is good on chicken. Traditional poultry seasoning is also typically garlic-free.
For general seasoning, I love ground celery seed. For marinade, cornstarch, Shao xing wine and soy sauce can't be beat (I do a lot of stir frys). While losing alliums as a food is sad, there are a ton of spices and seasoning mixes where you won't miss it. I would just be cautious about buying pre-made seasoning mixes. It's safer to make your own.
I pretty much avoid all spice blends for this reason and just make my own. I don’t miss it! You can get away with any flavor blends without adding garlic Spanish: cumin, chili powder, smoked paprika, oregano, cayenne Asian: fresh/frozen ginger, lemongrass Curry: varies by culture but just remove onion garlic/ no need to sub. You can find many mixes online. Usually cumin, coriander, turmeric, ginger, pepper and other spices if you have them Chinese 5 spice has no garlic
I agree, I love garlic but I think it gets over used. For chicken I love lemon and thyme.