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Spatchcock Experiments: skinless AND fresh herbs (suggestions appreciated)

I have made enough spatchcocked chickens with the skin that I am ready to branch out.  Skinless seems like a nice new direction for health and level of difficulty reasons.  I am doing two since I just got a grill extender and can do two level now.  One with rub/oil and one with fresh herbs since we grow our own herbs and because that's my specialty with skin-on.

The basic recipe is to remove skin and apply oil and rub.  Let set for 5 hours, cook indirect at 375.  

The herb recipe is....no idea.  I don't really know how applying oil, basil and chopped garlic is going to work out without the skin.  I'm tempted just to experiment with two different rubs ( make the second garlic salt and pepper) and just add a finishing-type sauce towards the end to carmelize.  Probably Sweet Baby Rays (kids love the sweet).

If anyone has suggestions on temp/method, I would appreciate it.


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