Montreal Chicken Seasoning
This Montreal chicken seasoning is a tasty blend of garlic, onion, herbs, and other flavorful spices. This dry rub is very easy to make & adds so much flavor to chicken!
We just finished the last bit of our chicken dry rub so I went in search of something new to try. I stumbled upon a tasty homemade Montreal chicken seasoning on Simply Scratch that sounded extra tasty because it used aleppo pepper. We also all love Montreal steak seasoning so I figured this dry rub would be a hit with the family. I used a mortar and pestle to make my seasoning blend but you can also use a spice grinder if you’d prefer, and it was super quick and easy to make. This homemade dry rub for chicken is so tasty & enjoyed by all of us.
How to Make Montreal Chicken Seasoning
In a mortar, add the garlic, onion, coriander seeds, and parsley. Use the pestle to smash and grind until the spices and herbs are small. Side Note: You can also use a spice grinder.
Add this mixture to a small glass jar along with the lemon pepper, aleppo pepper, paprika, and turmeric; stir to combine.
Store the Montreal chicken seasoning in a jar or airtight container in a cool and dry place for up to six months or longer. Enjoy.
To use: Pour 2 teaspoons of olive oil over 1 pound of chicken breasts (or thighs), making sure they are evenly coated with oil. Sprinkle 1-2 tablespoons of Montreal chicken seasoning, to taste, evenly over the chicken. Next, season well with sea salt and freshly cracked pepper, to taste, then bake, roast, pan-fry, or grill to your liking.
Equipment
Ingredients
- 1½ tbsp dried garlic pieces
- 1½ tbsp dried onion pieces
- 1½ tsp coriander seeds
- 1½ tsp dried parsley
- 1 tbsp lemon pepper
- 1 tsp aleppo pepper **You can substitute with ½-¾ tsp red pepper flakes
- 1 tsp paprika
- ½ tsp turmeric
Instructions
- In a mortar, add the garlic, onion, coriander seeds, and parsley. Use the pestle to smash and grind until the spices and herbs are small. Side Note: You can also use a spice grinder.
- Add this mixture to a small glass jar along with the lemon pepper, Aleppo pepper, paprika, and turmeric; stir to combine.
- Store the Montreal chicken seasoning in a jar or airtight container in a cool and dry place for up to six months or longer. Enjoy.
- To use: Pour 2 teaspoons of olive oil over 1 pound of chicken breasts (or thighs), making sure they are evenly coated with oil. Sprinkle 1-2 tablespoons of Montreal chicken seasoning, to taste, evenly over the chicken. Next, season well with sea salt and freshly cracked pepper, to taste, then bake, roast, pan-fry, or grill to your liking.
Thanks for sharing this. Bev uses Aleppo pepper on lots of her meals
I know steak Montreal seasoning but not chicken. I appreciate your sharing this recipe. It will be great to have on hand.