Montreal chicken rub
A mix of dried herbs and spices join forces in this classic seasoning that originated in a Montreal deli that’s delicious on chicken or shrimp, fish, or a variety of meats, such as steak or pork. It is also tasty on roasted potatoes or mixed vegetables. You can omit the red pepper flakes for a slightly milder version, or to amp up the heat, add in cayenne pepper. If you’re brining your chicken to keep it juicy when cooking, feel free to incorporate some of the Montreal chicken seasoning into the brine to accent the flavor. Store this mix in an airtight container in a cool, dry place.
2 tsp, coarse
1½ tsp, cracked
Dehydrated onion flakes
Red pepper flakes
¾ tsp, crushed
- Stir together all ingredients.
- Use about 1 tablespoon of rub per pound of chicken, or 1 teaspoon for each 4- to 6-ounce thigh or skinless boneless breast. Sprinkle the mixture over the meat and gently massage it in with your fingers. Let it sit for a few minutes, or cover and refrigerate chicken breasts or thighs for up to 4 hours and bone-in chicken pieces up to overnight. Store leftover rub in an airtight jar for up to 2 months.