This Chicken Rub is a delicious seasoning for baked, fried, and grilled chicken. My go-to recipe anytime I want more than just salt and pepper for seasoning a piece of chicken. It is low sodium but loaded with flavors.
This chicken seasoning and rub is my copycat version of McCormick’s Montreal Chicken Seasoning. I am not a fan of the orange peel and caraway seeds in McCormick’s seasoning. I’ve skipped the orange peel and replaced the caraway with dried thyme. I’ve incorporated my favorite flavor enhancer that makes it even better than the original. What is this flavor enhancer? It is shiitake mushroom powder. I love this mushroom for the ability to bring out the best flavors of anything savory, meat, soups, stews and vegetables.
I use this seasoning primarily for my chicken however, I’ve discovered it is also great on roasted vegetables. Winter squash, and cauliflower are two of my favorites. Also delicious as a seasoning on tofu or roasted chick peas. Try some today and make up a batch for your chicken or roasted vegetables.
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- 1/2 pint jar with lid to store the rub.
- 1 tbsp sea salt
- 1 tbsp dried minced garlic
- 1 tbsp dried minced onion
- 1 tbsp smoked paprika
- 1 tbsp ground black pepper
- 1 tbsp thyme
- 1 tbsp Umami (shiitake mushroom) powder
- Mix all together and store in an airtight container. Lasts for up to a year.