Montreal Chicken Marinade Recipes

MONTREAL CHICKEN SEASONING COPYCAT RECIPE

Steps:

• In a medium bowl whisk together onion, garlic, black pepper, salt, rosemary, thyme, paprika, coriander, and orange zest.
• Let mixture stand for 20 to 30 minutes to allow the salt to draw out the moisture and oils from the orange zest. Break up any clumps that form.
• Transfer mixture to an air-tight container. Store up to 3 months in a cool, dry, dark, place.

GRILLED MONTREAL CHICKEN

Steps:

• Mix Seasoning, oil, vinegar and water in small bowl. Reserve 2 tablespoons of the marinade for basting. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium-high heat 4 to 5 minutes per side or until chicken is cooked through, basting with reserved marinade during the last few minutes of cooking.

MONTREAL RUBBED CHICKEN

Steps:

• Preheat oven to 400°F.
• Line a sheet pan with foil and spray lightly with nonstick cooking spray.
• Coat chicken breasts with olive oil.
• In a bowl mix remaining ingredients.
• Rub evenly over top and bottom of chicken breasts, and place on sheet pan.
• Bake for 25-30 minutes or until chicken is lightly browned and done.
• (Note: You can prepare these the same way and grill/broil for 8-10 min on each side).