Half and Half Spatched Chicken

500

Spatchcocked and Dry brined with kosher salt 5 hours ahead. Refrigerated uncovered. Grilled  raised direct at 400*. Half seasoned with Jerk seasoning blend and half seasoned with Kroger Zesty Blend. Dry brining is key here, I think. Got the salt under the breast skin. Dark meat is always moist and juicy, but I got the breast to taste moist and juicy as it could get being white meat. Mrs. 500 enjoyed it, so it’s a keeper technique. The legs and thighs were done first, so I cut them off and continued the breast. Flipped and rotated. Plated with oven roasted cabbage, carrots, and celery. Very low WW point meal. Not a pretty presentation but tasty.

johnmitchell

If Mrs 500 enjoyed it then there is nothing more to say...