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Yes, my chicken was 3#'s...

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536 posts
Joined: Nov 4, 2008


Posted to Thread #16420 at 3:20 pm on Oct 10, 2009

I broiled 15 minutes skin side down then 15 skin side broiler is in the oven and it's easy to adjust the rack (so it doesn't burn)...I do keep a close eye on it. I then cut the chicken into pieces pour on the sauce and broil again.
I have also made this many times, it has yet to get over cooked.
btw I added a note to the recipe...I butterfly the chicken backbone taken out.

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