Grilled Chicken Using Montreal Chicken Seasoning??

[Leonard]

I have used Montreal Steak Seasoning for quite some time. My DH and I love the taste of our steaks on the grill. I use it "dry" and also have used the recipe on the side of the bottle for a "wet" marinade. Both are delicious. I just bought the Montreal Chicken Seasoning. I was thinking of using it "dry" before grilling chicken. It is for a party on Sunday for 20 people. I'm also serving some other foods. Should I use chicken parts, split breast with bones or cutlets??? My only fear is that the chicken will be dry. Also, should I use the recipe on the bottle for the "wet" marinade??? If anyone has tried and true grilled chicken recipes, please post. I had had the Indonesian Chicken several times already. I want a recipe with lots of flavor, but not too out of the ordinary. Unfortunately, my family's tastes are a little on the boring side. Thank You To Everyone!!!

[sneezles]

The Grilled Split Chicken with Rosemary and Garlic from June '00 is very good. You marinate it for 24 hours in buttermilk combined with the rosemary and garlic. It is very moist. If you don't have the recipe and are interested in it I will gladly post.

[BosunsWife]

I just used the Montreal Chicken seasoning last night for some boneless chicken breasts on the grill. I thought they were wonderful and I sliced one up for a grilled chicken caesar salad. As for being dry, just don't overcook them.

[KellyD]

We love that Montreal steak seasoning as well. My DH oils the filets with olive oil and then rolls it in that seasoning - yum!! But I think you're on the right track with the chicken - I would do a wet marinade of some kind first - and with a crowd that size I would stick to boneless breasts. Too much work to try to get all the different parts cooked correctly - and if you do bone-in anything, it will take quite a while to do enough for 20. Then you could sprinkle some on dry before grilling. Have fun!

[Don]

Another big thumbs up on the Montreal Steak and Chicken Seasonings! We also love the Grillmates marinades. Someone at McCormick/Schilling is doing their homework. As for using the chicken seasoning dry, I use it on chicken legs for grilling. There is enough fat on a chicken leg, even if you remove the visible fat, that it should not dry out. I insert my fingers between the chicken skin and meat and place some of the seasoning (not too much) directly on the meat. The main concern is to make sure that the chicken is cooked through but not over done. I have had many a dry chicken breast, but have had only good luck with legs.