Homemade Montreal Chicken Seasoning Recipe (Copycat Blend)

This homemade copycat McCormick Montreal chicken seasoning blend delivers bold, savory flavor without the extra additives found in many store-bought mixes. Perfect for grilling chicken, roasting vegetables, or seasoning tofu, this simple mix uses pantry spices for an effortless flavor boost.

The backstory.

I love recreating favorite store-bought seasonings at home. Many commercial blends include fillers and extra sodium, so making my own lets me control the ingredients and the flavor. This Montreal chicken seasoning is one of my favorite copycat recipes—savory, herb-forward, and made from spices you likely already have.

xoxo Kori

It’s a must-make.

This seasoning makes simple meals feel indulgent:

• Big, bold flavor – Garlic, black pepper, and herbs elevate every bite.
• Ready in minutes – Mix a handful of pantry staples in under 5 minutes.
• Budget-friendly – No need to buy pre-mixed spice blends.
• Clean ingredients – No preservatives or fillers, just real spices.

Homemade seasoning is flavor freedom in a jar—no fillers, no fluff, just pure spice magic.

Let’s talk texture and flavor.

The blend combines smoky paprika, punchy black pepper, and a touch of heat from red pepper flakes. Crushed herbs add earthiness, and coarse salt provides savory crunch. Rubbing it on chicken creates a flavorful crust—crispy edges and juicy interior—true copycat satisfaction.

What you’ll need.

Gather these pantry staples to make Montreal chicken seasoning:

• Coarse sea salt – the chunky texture is key.
• Garlic powder – for savory depth.
• Paprika – smoked or sweet for color and warmth.
• Ground black pepper – bold and peppery.
• Red pepper flakes – a little heat.
• Onion flakes – classic savory note.
• Dried rosemary – lightly crushed for aroma.
• Dried thyme – earthy balance.
• Dried parsley – freshness and color.

Customize it your way.

This mix is flexible—adjust to taste or what’s in your pantry:

• Swap smoked paprika for regular to deepen the smoky notes.
• Add crushed fennel seed for a subtle anise flavor.
• Include a little brown sugar for caramelized, slightly sweet crust when grilling.
• You can add dried, crushed green bell pepper like some commercial blends, but it’s optional and not essential.
• Dried lemon zest or a pinch of coriander brightens the blend nicely.
• To turn this into a steak seasoning, use smoked paprika, omit thyme and parsley, and add a tablespoon of mustard powder.

Flexible dietary swaps.

Easy adjustments if you need them:

• Low-sodium – use reduced-sodium salt or halve the salt amount.
• Mild version – omit or reduce red pepper flakes and black pepper.

How to make this recipe for Montreal chicken seasoning.

The mix comes together quickly and stores well:

Mix

Combine all ingredients in a small bowl and stir until evenly blended.

Rub

Pat chicken dry, toss with a little oil, then rub the seasoning on before grilling or baking. It also works great on vegetables or tofu.

How to use it.

This seasoning is versatile—try it on:

• Grilled chicken breasts finished with a squeeze of lemon.
• Baked chicken thighs tossed in olive oil and the spice mix.
• Stirred into rice with bell pepper and onion.
• Sprinkled over roasted red pepper, zucchini, or tofu.

Kori’s tips.

• Pat chicken dry and toss with a little oil before seasoning — this helps the spices adhere and promotes a crisp crust.
• Let the seasoned chicken rest — 10 to 30 minutes deepens the flavor.
• Use the freshest spices possible for the best taste.
• Store in a mason jar and label it — keeps meal prep simple.

Keep it in an airtight container like a spice jar or small mason jar, stored in a cool, dry place away from heat and moisture.

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Can I ask you a favor?

If you try this recipe, please come back and leave a rating or review. I’d love to hear how you used the seasoning!

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