spatchcock chicken breasts

James

I did this incredibly simple recipe, and it came out great. Thanks to TNW who recommended it.[p]I took 6 split chicken breasts (bone in, skin on). I used a rub of equal parts Kosher salt, black pepper and garlic powder.[p]Egged the breasts for about 45 minutes at 325. They were really great. I would have liked a bit crispier skin.[p]I'm trying again now with a dome temp of about 375.

Unknown

James,
If you want a crisper skin, take the chicken out and pat down the skin to absorb excess moisture- then cook exactly as you did without raising the temp.