Homemade Montreal Chicken Seasoning Blend
A vibrant dry spice mix that captures the bold, citrusy-peppery character of classic Montreal rotisserie chicken seasoning. This blend combines garlic, onion, and coriander with bright lemon pepper and warming spices like paprika and turmeric. Perfect for rubbing onto chicken before roasting or grilling, or use to season other poultry, pork, and vegetables. This version lets you control salt levels and substitute Aleppo pepper for a distinctive fruity heat.
Ingredients
- 1 ½ tablespoon dried garlic, pieces
- 1 ½ tablespoon dried onion, pieces
- 1 ½ teaspoon dried parsley flakes
- 1 ½ teaspoon whole coriander seeds
- 1 tablespoon lemon pepperblack pepper plus 1 tsp lemon zest powderequal partscitrus
adds brightness
- 1 teaspoon Aleppo peppercayenne pepper0.5 teaspoonspicy
milder, less fruity
- 1 teaspoon paprika
- ½ teaspoon turmeric
Instructions
- 1
Measure dried garlic, onion, parsley, and coriander seeds into a mortar
- 2
Grind with pestle until herbs and spices break down into small pieces, or use a spice grinder
- 3
Transfer to a jar and add lemon pepper, Aleppo pepper, paprika, and turmeric
- 4
Stir to combine thoroughly
- 5
Seal in an airtight container and store in a cool, dry place
Tips
For fresher, more intense flavor, grind coriander seeds just before mixing rather than using pre-ground versions.
If Aleppo pepper is unavailable, substitute with half the amount of cayenne or use black pepper for milder heat without the fruity notes.
Good to Know
Airtight container in cool, dry place. Lasts 6 months or longer.
Make up to 2 months in advance and store sealed. Flavor peaks within first month.
Use 1-2 tablespoons per whole chicken or 1 teaspoon per pound of poultry. Apply as dry rub before roasting, grilling, or pan-searing.
Common Mistakes
Grind too fine to avoid a dusty, chalky texture; aim for small pieces that still provide slight texture.
Store in airtight container away from heat and light to avoid flavor fading and moisture absorption.
Don't skip grinding coriander seeds; pre-ground loses volatile oils quickly.
Substitutions
adds brightness
FAQ
Can I make this blend without a mortar and pestle?
Yes, a spice grinder, coffee grinder, or food processor works well. Pulse in short bursts to break down seeds and dried herbs without over-processing into powder.
What if I don't have Aleppo pepper?
Use half the amount of cayenne for similar heat, or substitute black pepper for a milder version without the fruity notes. Regular paprika can slightly increase paprika to 1.5 teaspoons for depth.
How long does homemade Montreal seasoning keep?
Sealed in an airtight container away from heat, light, and moisture, it lasts 6 months to a year. Flavor begins to diminish after 3-4 months as volatile oils fade.