Grilled chicken is good. Grilled chicken with a homemade cherry and brandy glaze is amazing. This chicken was grilled up on ...

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Pull chicken off at 160°F – carryover cooking during resting will bring it to 165°F naturally. Breast meat can dry out ...

To spatchcock the chicken, place it breast-side down, with the legs towards you. Using sturdy scissors cut along either side of the backbone to remove it, cutting through the rib bones as you go.