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McCormick's Montreal Roasted Garlic Chicken seasoning Question

Retired RailRoaderRetired RailRoader Posts: 949
edited 4:24AM in EggHead Forum
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
Everyday is Saturday and tomorrow is always Sunday.


  • katmankatman Posts: 331
    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!

  • 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 legCrab leg Posts: 291
    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,

  • 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.

  • ShortRibShortRib Posts: 180
    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.

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