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The Devil's Hot Toad Chicken

zahuliozahulio Posts: 109
I found this recipe in a French grilling book at the local public library. My family really liked it! It has very well-balanced flavor.

I posted more about on our blog.

It's basically a spatchcocked chicken basted with a mix of Dijon mustard and paprikas. Cooked direct (or raised direct) at about 325, flipping a few times and sprinkling on bread crumbs and melted butter. I found the technique quite interesting. 

The Devils Hot Toad Chicken

Rub applied to chicken

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