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Unread 10-26-2013, 03:26 PM   #5
HankB
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Join Date: 01-16-12
Location: Winfield, IL
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I did these a couple days ago.



Typical roadside chicken prep. I did substitute the juice from a couple limes for some vinegar and added some powdered ancho and cayenne. Cooked about 325F for 2:25. They were 7 lb birds. The skin was not crispy but was very tasty. I suppose I would need to increase the heat near the end to get crispy. I like the way the rotisserie does them all the way around. I added some mesquite to the fire when I put them on as well. These only marinated for two hours and longer would probably be better.
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