Montreal Chicken seasoning
A boldly spiced blend built for chicken, with garlic, pepper, and a savory punch that does most of the heavy lifting before the pan even heats up.
What It Is
Montreal Chicken is a dry rub seasoning that traces its roots to the steakhouses of Montreal, where a similar blend was used on beef before cooks discovered how well it worked on poultry. The mix typically combines coarse salt, black pepper, garlic, onion, paprika, and dried herbs into something bigger than any one of those parts.
It is a workhorse blend. The coarser grind clings to meat without disappearing into it, which means you get seasoning in every bite rather than just on the surface.
What To Do
Rub it generously onto chicken thighs, breasts, or a whole bird and let it sit for at least 30 minutes before cooking. An hour or two in the fridge is better. It holds up to high heat, so grilling and roasting are its best settings. Figure about one teaspoon per pound as a starting point, more if you want a proper crust.
It also works beyond chicken. Try it on pork chops, toss it with roasted potatoes, or stir a little into sour cream for a quick dipping sauce. Store it somewhere cool and dark and it stays sharp for months.
