Close! But Not Exactly - Spatchcocked Chicken

Alexis brought something home from the grocery store this week, one of which was this new (I think) item from Philadelphia Cream Cheese



I thought it would make a good slather for a spatched bird. So I did one bird my usual way and slather another one with the creme spread under and over the skin, then salt and pepper. Cooked them both indirect at 350f on a raised grid for an hour-ish.



Near the end, they were both looking good so I thought I'd hit the cream cheese one with another brush of that stuff.



The usual one came out like this...



The cream cheese one...ummm....butt ugly!



So I took the normal one and served it with some grilled zucchini using Albukirky Rub (fellow Egger) & Mexican rice.



Don't worry, the cream cheese one didn't go to waste. I tossed the skin and shredded the meat because it was fine. I used it the next night in these enchiladas which were equally great.



But lesson learned. It was worth a try though!