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Healthy tasty chicken

jlsmjlsm Posts: 678
I wanted to do a spatch chicken yesterday but quickly realized that if you skin it, you have to do pieces. Basically the same thing, anyway. Cooked this at 350 indirect for about 45 minutes. I used a little apple wood, which I'm sure contributed to the color. I also used Simon and Garfunkel steeped in EVOO and added a little Wicked Guys chicken rub. I think the rub was primarily responsible for the color. It is a "white" rub with sugar, citric acid for tang and white and lemon peppers for a little heat. Got the recipe off the Web. I really like it. (Left the skin on the wings and, of course, ate those first.)

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Owner of a large and a beloved mini in Philadelphia

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