Montreal chicken, also known as “poulet de Montréal” in French, is a delicious and iconic poultry dish that originated in the province of Quebec, Canada. It has become a staple of Quebecois cuisine and is now enjoyed by locals and tourists across Canada and beyond. But what exactly is Montreal chicken, and what makes it so special?
A Brief History
While the exact origins are unclear, Montreal chicken is believed to have evolved from European rotisserie chicken traditions in the 19th and 20th centuries. When immigrants from places like Portugal and France settled in Montreal, they likely adapted their spit-roasted chicken recipes to incorporate local ingredients
The use of a distinctive spice blend gives Montreal chicken its signature flavor. This blend often includes garlic onion, paprika cayenne, oregano, thyme, and a touch of maple syrup or brown sugar. The mix of herbs, spices, and subtle sweetness sets Montreal chicken apart from other rotisserie chicken dishes.
Over the years, cooking the chicken on a rotisserie became customary, ensuring a juicy interior and crisp, seasoned exterior. Serving the chicken with classic sides like fries, coleslaw and gravy became standard practice as the dish grew in popularity across Quebec. Now it’s considered a quintessential Montreal staple, enjoyed by locals and visitors alike.
The Signature Spice Blend
The spice blend is what makes Montreal chicken truly unique and gives it its robust complex flavor. While recipes can vary slightly these ingredients commonly feature
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Garlic powder – provides a savory, aromatic base
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Onion powder – adds layers of sweet, earthy flavor
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Paprika – contributes a subtle smokiness and richness
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Cayenne or chili powder – supplies a mild kick of heat
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Oregano and thyme – offer grassy, herbal notes
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Maple syrup or brown sugar – lends a hint of sweetness to balance the savoriness
When combined, these spices create a mouthwatering blend that penetrates the meat with a mélange of savory, sweet, and spicy flavors. The chicken is usually marinated overnight or for several hours to allow maximum infusion.
Cooking Method
Authentic Montreal chicken is cooked on a rotisserie, allowing the meat to baste in its own juices while revolving over the heat source. This results in a gorgeously bronzed exterior covering tender, succulent meat inside.
The slow roasting gives the chicken a chance to fully absorb the flavors of the spice rub. If you don’t have a rotisserie, the chicken can be oven-roasted on a rack over a pan to approximate the effect. Frequent basting will keep it moist and seasoned.
Serving Suggestions
While Montreal chicken is delicious eaten on its own, it’s often served as part of a hearty meal. Traditional accompaniments include:
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Crispy french fries – provide texture contrast and soak up any gravy
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Tangy coleslaw – offers brightness to cut the richness
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Savory gravy – made from the flavorful pan drippings
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Fresh salad – balances with crisp greens and vegetables
A sauce called “poulet frites” is also a popular condiment pairing. This peppery, meaty sauce complements the chicken and fries perfectly. Steamed vegetables can make a nice lighter side option too.
Tips for Making Montreal Chicken at Home
Recreating authentic Montreal chicken is easy to do in your own kitchen with a few tips:
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Make your own spice blend – this allows you to adjust flavors to your taste
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Marinate overnight – gives time for the rub to permeate the meat
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Use a rotisserie – creates the signature texture (or oven roast on a rack)
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Cook to 165°F internal temperature – ensures the chicken reaches safe doneness
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Let rest 5 minutes – allows juices to redistribute before carving
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Serve with classic sides – fries, slaw, salad and gravy for the full experience
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Make extra spice rub – stores well so you can easily season more chicken
With the right seasoning, cooking method and accompaniments, you can enjoy incredible Montreal chicken without leaving home. This versatile recipe is fun to make for backyard barbecues or cozy weeknight dinners any time of year.
Frequently Asked Questions
What cut of chicken is best for Montreal chicken?
Whole chickens work very well, allowing even exposure to the spice rub and heat source. Chicken quarters or bone-in, skin-on chicken thighs are also excellent options. Boneless chicken breasts can be used but may dry out more easily.
Is Montreal chicken spicy?
Montreal chicken offers just a hint of spice from ingredients like cayenne and paprika. It typically registers as mildly spicy rather than very hot and pungent. But you can adjust the level of heat by modifying the quantity of spicy components.
What spices are in Montreal steak seasoning?
The same blend of spices is used for Montreal steak seasoning, though sometimes with more black pepper. Both chicken and steak variations share the classic combo of garlic, onion, paprika, herbs and a touch of sweetness.
Where can I find Montreal chicken seasoning?
Pre-made Montreal chicken seasoning blends can be found online and in well-stocked grocery stores. Major brands like McCormick also make their own versions. But you can easily mix your own batch using common spices.
What are good side dishes for Montreal chicken?
Classic accompaniments like french fries, coleslaw, salad and gravy are perfect pairings. Potatoes or rice also complement well. For vegetables, options like roasted broccoli, Brussels sprouts or asparagus would be delicious.
Montreal chicken offers a truly iconic taste of Canadian cuisine. With its signature spice blend, traditional rotisserie cooking method and classic accompaniments, this dish delivers an incredible depth of savory, sweet and spicy flavors. The next time you crave juicy, full-flavored chicken, give Montreal chicken a try! Whether enjoyed at a restaurant or made at home, this Quebec specialty never disappoints.
What is Montreal Chicken Seasoning?
A ready-made, flavorful symphony of dried garlic, herbs and spices that I can quickly be tossed with chicken or sprinkle over vegetables before grilling.
To Make this Montreal Chicken Seasoning You Will Need:
- dried garlic
- and dried onion
- lemon pepper
- parsley flakes
- whole coriander seeds
- Aleppo pepper
- paprika
- turmeric
There’s no right or wrong brand. I will first say, buy what you can afford. However, not all spices are created equal as you tend to get what you pay for. Currently I use Morton & Bassett (not sponsored) because I find their spices to be top notch in texture, color and flavor. I love and respect what their company stands for not only with charitable work but also quality control. With that said some other wonderful brands I’ve used over the years are Simple Organic, Frontier Co-op and Penzys.
First, measure and add 1-1/2 tablespoons each of dried garlic and onion and then 1-1/2 teaspoons each dried parsley and whole coriander seed into a mortar.
Then, using the pestle, crush and grind the herbs and spices together until finely ground.
They shouldn’t be pulverized into dust, but not too large that they can’t fit through spice shaker top. Alternatively, you can use a spice grinder to do this. I prefer to take my aggression out with a pestle.
>insert flexing arm emoji<
Next add the ground herbs and spices into a jar along with 1 tablespoon lemon pepper, 1 teaspoon Aleppo pepper (or substitute with 3/4 teaspoon red pepper flakes – which if large, should be put into the mortar and ground), 1 teaspoon paprika and 1/2 teaspoon ground turmeric.
Lastly, stir until everything is thoroughly combined.
This recipe makes roughly 5 tablespoons, however I usually double it and sometimes triple because it’s freaking amazing and I use it so often.
Store it in a glass jar or container that has tight fitting lid and place in a cool, dry place for up to 6 months or longer.