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Spice-rubbed chicken breasts are grilled gently until they turn mahogany.

Source: Everyday Food, July/August 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Indirect Grilling: This setup creates ovenlike heat and is great for larger pieces of meat or foods that require gentle cooking. Arrange coals on one side of the grill, place food on the other, and cook with the lid on. Or preheat a gas grill over high, then lower heat on one side to medium-low or off.

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  • mitsya
    24 MAY, 2012
    I let the seasonings & oil mellow for about an hour & then applied to a whole spatchcocked chicken. Grilled indirectly ~50 minutes, seared over direct for about 5. Absolutely magnificent with some grilled corn & a nice spring green salad. Thanks-- this one is definitely going to be made again soon & often!
    Reply

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