Montreal Steak Seasoned Chicken (Grilled Recipe)

For juicy, boldly seasoned grilled chicken, pat boneless breasts or thighs dry, coat them lightly with refined avocado oil, and apply Montreal-style steak seasoning. Grill over a preheated 400–450°F grill, using direct heat to brown and a cooler zone to finish. Check the thickest part with a thermometer and remove the chicken at 165°F.

The key to this weeknight dinner is getting a crisp, savory crust without burning the seasoning or drying out the chicken. A hot grill helps, but high heat alone is not the answer. I use two heat zones so chicken can brown over the flame, then finish gently if it needs more time.

This method works on a gas or charcoal grill and uses common ingredients. The seasoning blend already contains salt, so check its label before adding more. Allow about 20–30 minutes for preparation and grilling, depending on the cut and thickness.

Ingredients and Preparation

This recipe uses a few familiar ingredients and a short prep routine. The oil helps the seasoning cling and encourages browning, while dry chicken makes better contact with the hot grate. Since seasoning blends differ in salt and spice levels, start with a moderate amount and adjust after tasting.

For about 1½ pounds of boneless chicken, gather:

• 1½ pounds boneless, skinless chicken breasts or thighs
• 1–1½ tablespoons Montreal-style steak seasoning, or enough to coat lightly
• 1 tablespoon refined avocado oil, plus a little more if needed
• Lemon wedges or chopped parsley, optional for serving

Pat the chicken dry with paper towels. Trim loose pieces of fat, then coat the meat with a thin film of oil. Sprinkle the seasoning evenly over both sides and press it gently into the surface. Avoid piling it on; thick patches of coarse salt and spices are more likely to scorch.

If the breasts vary in thickness, lightly press the thickest part to even them out, or butterfly very thick breasts so they cook more evenly. Keep raw chicken separate from ready-to-eat foods, and wash hands and utensils that touch it.

Grill and Grate Setup

A clean, properly heated grill helps the chicken brown and release from the grate. Use a grill grate made for grilling, such as bare cast iron, carbon steel, stainless steel, or sound porcelain enamel. Preheat the covered grill to 400–450°F, then create a cooler area for finishing the chicken.

1. Clean the grate before heating, following the grill maker’s care instructions.
2. Preheat the covered grill for about 10–15 minutes. The exact time varies with the grill, fuel, and weather.
3. Set up two zones: one side for direct heat and one cooler side for indirect heat. On a gas grill, turn off one burner or use a lower setting on one side. On charcoal, bank the coals to one side.
4. Lightly oil the chicken or grate. A thin coat of refined avocado oil is useful; its smoke point is commonly around 500–520°F, though products vary. Use very little oil to reduce flare-ups.

Keep the lid closed while preheating and during much of the cooking. If the seasoning darkens quickly, flames flare, or the outside seems close to burning while the center is still underdone, move the chicken to the cooler zone and close the lid.

Use the grill and grate as intended by the manufacturer. Do not put PTFE-coated cookware or unapproved ceramic cookware over direct grill heat. Follow the product’s temperature limits; cookware ratings differ.

Montreal Seasoning and Grilling Technique

Montreal-style seasoning is a coarse blend that often includes salt, pepper, garlic, and other spices. Its salt content and exact ingredients vary by brand. Apply it evenly, then use direct heat to brown the chicken briefly and indirect heat to finish when needed.

Place the chicken over direct heat and close the lid. Grill boneless breasts or thighs for an estimated 5–7 minutes per side, turning once when the meat releases readily. The timing is only a guide: thickness, starting temperature, and grill output all affect how long the chicken takes.

If the chicken sticks, give it another moment rather than pulling it up. Once it has browned, turn it with tongs. Move it to the indirect zone if the crust is becoming too dark, if seasoning begins to smell burnt, or if a flare-up occurs. Close the lid and continue cooking until the thickest part reaches 165°F.

Check each piece with a calibrated instant-read thermometer. Insert the tip into the thickest part, away from bone, and avoid touching the grate. Color and cooking time cannot confirm that chicken is safely cooked. USDA guidance calls for poultry to reach a minimum internal temperature of 165°F (74°C).

The coarse salt and spices can scorch over sustained high heat. That can leave a bitter crust before thick chicken is cooked through. Two-zone grilling solves this by separating browning from finishing. Do not add extra salt until you have tasted the cooked chicken.

Grate Cleaning and Material Care

Clean the grate while it is warm enough for residue to brush away but not so hot that cleaning puts you at risk of burns. Use a brush suited to the grate and follow the manufacturer’s guidance. Let the grill cool gradually; sudden temperature changes can harm some materials.

After cooking, move the chicken to a clean plate and turn off the grill. When the grate has cooled to a safe working temperature, brush away stuck-on bits. Check your grill manual for the right brush and cleaning method, especially for porcelain-enamel surfaces.

Do not pour cold water onto a hot cast-iron, carbon-steel, or enamel grate. There is no single thermal-shock limit for every grate, but sudden cooling can crack enamel or distort parts. Never use aerosol cooking spray on a hot grate; its propellants can ignite, and residue may build up or damage some coatings.

Resting, Slicing, and Serving

Resting gives the hot juices time to settle before you cut the chicken. Set the cooked pieces on a clean plate for 3–5 minutes. Then slice across the grain, if visible, or cut into strips for salads, rice bowls, or sandwiches.

A squeeze of lemon can brighten the salty, peppery crust. Chopped parsley is another simple finish. Taste a slice before adding more salt, since the seasoning blend may already provide enough. For an easy meal, serve the chicken with grilled vegetables, a green salad, or warm rice.

Store leftovers promptly in a covered container in the refrigerator. Keep cooked chicken separate from raw meat and use clean utensils when serving.

Common Grill Situations and Fixes

Small changes in thickness, heat, or flame can alter how the chicken cooks. Use these practical checks rather than relying on a fixed timer. The thermometer gives the final answer, while the chicken’s surface tells you when to change heat zones.

• The outside is getting dark, but the center is under 165°F: Move the chicken to indirect heat, close the lid, and check again after a few minutes.
• Flames rise beneath the chicken: Move it to the cooler zone until the flare subsides. Excess oil and dripping fat can feed flare-ups.
• The chicken sticks at the first turn: Wait briefly and test again. Meat often releases more easily once the surface has browned.
• A thin breast is done before a thick one: Remove pieces individually as they reach 165°F. Do not leave smaller pieces on the grill just to match the thickest piece.
• The seasoning tastes too salty: Use less on the next batch, and do not add salt before tasting. Blends vary, so there is no single salt level that suits every brand.

Frequently Asked Questions

These quick answers cover the most common questions about seasoned grilled chicken, including heat, timing, oil, and food safety. Use them as a guide, but check each piece with a thermometer because cut size and grill performance affect cooking time.

Can I use Montreal steak seasoning on chicken?
Yes. Its savory, peppery flavor works well on chicken. Use a light, even coating, since blends vary in salt and coarse spices can scorch over prolonged high heat.

What temperature should the grill be?
Preheat a covered grill to 400–450°F, then set up direct and indirect heat zones. Preheating often takes about 10–15 minutes, but grill type and weather affect the timing.

How long should I grill boneless chicken?
Start with about 5–7 minutes per side over direct heat. Thickness and grill output change the cooking time, so use a thermometer rather than the clock to determine when it is done.

What internal temperature should grilled chicken reach?
Cook chicken to at least 165°F (74°C), measured in the thickest part and away from bone. A calibrated instant-read thermometer is the most reliable check.

Should I oil the chicken or the grill grate?
Either can work. A thin coat of oil on the chicken is simple and helps the seasoning stick. Avoid excess oil, which can drip and cause flare-ups.

Can I grill this chicken over direct heat the whole time?
You can if the pieces cook through before the seasoning gets too dark. If browning is rapid or the center needs more time, move the chicken to indirect heat.

Do I need to add salt?
Not at first. Many steak-seasoning blends contain salt, and amounts vary by brand. Cook the chicken, taste it, and add salt only if needed.

How long should grilled chicken rest?
Rest it for 3–5 minutes on a clean plate before slicing. This short pause makes it easier to serve without spilling juices across the cutting board.

Can I use a grill pan or cookware on the grill?
Use only cookware approved by its manufacturer for grill temperatures and the kind of heat involved. Keep PTFE-coated and unapproved ceramic cookware out of direct grill heat.

How should I clean the grate afterward?
Brush it when it is warm and safe to approach, using a tool and method approved for that grate. Let metal cool gradually, and do not pour cold water onto a hot grate.

(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)