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Sunday's spatch

SeahawksEGGHead
SeahawksEGGHead Posts: 289
in Poultry

Seasoned with EVOO, herb de Provence.  Some salt and smoked paprika on the breasts.  Brought dome up to 400, placed chicken on the grill along with some EVOO S/P potatoes in foil.  Brought the dome temp up to 450, fairly stable for about 50 minutes, until breast temp measured 158.  Pulled it, sliced it, ate it.  It was tender and juicy, very flavorful.  Quite the excellent meal. 

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