I saw on another post someone had mentioned this chicken for Cinco De Mayo.....I looked it up and it had great reviews, so since I had a bird in the fridge that I was going to do my usual beer can chicken with, I thought I'd try it. I followed the recipie to the T....on a charcoal grill. I've never done one spread out like that. The bird turned out a beautiful with crispy brown skin. Very impressive looking at the table. It was awesome.....as long as you had some skin to go along with it....the rest of the bird was pretty bland. Any ideas on what I did wrong, or is it just that way? I did not brine the bird, as It was a last minute thing....but it was moist just the same, just bland.
I would love to do it again because it looked so impressive, and was so easy to do....but I need a little more flavor......Any ideas?