Montréal Chicken Seasoning (Québec)

Despite the incredible versatility of steak seasoning, there one thing I don’t use Montréal steak seasoning on: chicken. Steaks are heavy and thick and can withstand the dark, robust flavour that steak seasoning is known for. But it’s just too much for chicken, in my opinion. Chicken is lighter in nature, so it needs a lighter spice to compliment the subtle flavour. This homemade Montréal chicken seasoning includes the same citrus flavour of coriander, but includes the lighter flavours of paprika, parsley and thyme – both very tasty with chicken.

4 tsp. coarse sea salt
4 tsp. garlic flakes
3 tsp. onion flakes
2 tsp. black pepper, freshly cracked
2 tsp. dried parsley
2 tsp. crushed red pepper
1 tsp. coriander seeds, crushed
1 tsp. ground paprika
1 tsp. dried thyme

Combine ingredients in a glass jar and shake well to combine. If seasonings are whole, process in a blender or food processor so that they're still large, but not whole.

Store in an airtight jar. Keep in a cool, dark place for up to six months.