Forget Lemon Pepper: This Tangy Spice Mix Takes Chicken From Dull To Delicious

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Let's be fair: No one is ditching their lemon pepper seasoning. The bright, tangy, slightly spicy blend of toasted lemon zest, black peppercorn, and salt improves everything from roasted potatoes and popcorn to salmon. But, if you're ready to mix things up a bit, why not replace the lemon zest with mango amchur powder? The citric, lightly sour spice turns ordinary chicken into a flavor-forward, complex dish. You can pick up bags of amchur powder at South Asian specialty stores, or find various brands, such as Rani Brand Authentic Indian Products Amchur Ground Dried Mango Powder online.

Though it's an uncommon spice in the United States, amchur is a popular flavoring in South Asian chutneys, dal (lentil dishes), and stews, and in spicy street food snacks, such as chaat. It's made by drying out and grinding up grated or sliced green, unripe mangoes, which grow well in India, then grinding the crisp, dried slices down to a fine powder.

It's also a popular marinade ingredient, working nicely with chicken either as part of a dry rub blend or added to an oil marinade. "Used on chicken," says Radhika Sharma, the product manager for Burlap & Barrel, which carries an amchur made from Alphonso mangoes, "it tenderizes the meat, draws out the juices, and offers a tart, savory base." Because it's a fairly delicate seasoning, it works best for baked or battered dishes; you may lose the flavor when frying or cooking directly on the grill.

When it comes to amchur, you can do a straight swap for lemon zest. It's not quite as bright as lemon, but it's equally delicious blended with salt and black pepper, and adds a zippy richness to chicken. Because some commercial amchur brands add salt, you may want to cut back on adding as much as you would when making your own lemon pepper. This citrus-like souring agent (mangoes aren't actually a citrus) also works to enhance finished dishes. Mix amchur powder into mayo for chicken salad, or stir it into shredded rotisserie or pulled chicken. Added to mayo or kimchi as a chicken sandwich topping, amchur introduces its own unique character.

If you have access to green mangoes, you can easily make your own amchur. Peel the skins, then use a vegetable peeler to cut thin slices of the meat off. The thinner they are, the better they dry. Lay them in a single layer and dry them, first overnight under a fan, then under the sun for two to three days, or in a microwave for 30 seconds per side. Grind the crispy dry pieces in a spice mill until you have a fine, consistent powder. Store homemade amchur in the refrigerator and pull it out whenever a chicken dish needs a lift.