McCormick's Montreal Roasted Garlic Chicken seasoning Question

Retired RailRoader

I am making a spatchcock chicken tomorrow and I am going to use McCormick's Montreal Roasted Garlic Chicken seasoning. Do I put it on today and let it sit wrapped in the fridge overnight or do I just put it on prior to putting the chicken in the egg (think about that)?[p]Thanks

katman

Retired RailRoader,
Nice table you built there, guy![p]I haven't tried the garlic chicken, but I have used Montreal's steak seasoning. Probably pretty strong stuff so I guess it depends on how much chicken taste you want left. I'd probably do it a hour or so before it goes on the grill. If the seasoning isn't as stong as I am thinking, well go at it tonight!

Good Eats

Retired RailRoader,
You can't go wrong with that stuff... as I remember I usually put it on an hour or so before the cook.

Crab leg

Good Eats,
Like the other's said, I would take it out about an hour ahead of time and season, and let it get to room temp before cooking it. Enjoy,
Seth

Unknown

Retired RailRoader,
Put it on just prior. Great stuff. Using it tonight on skinless chicken thighs with some drizzled olive oil. I use a lot of seasoning. My favorite simple meal.

ShortRib

Retired RailRoader,[p]If you are going to prep (spatchcock) your chicken tonight, my recommendation is to cover it till tomorrow. About 6 to 10 hours before your cook, uncover the chicken, but keep it in the fridge. This will make the skin nice and crispy!!! I think it tastes better that way.