I am in love with the Zuni chicken but primarily the juicy dark meat. I actually eat a lot of chicken breasts but the chicken breast on this bird seems to always come out really dry and not very enticing. Everything else is spot on - crispy, amazing skin and juicy leg/thigh. So, the dry brine seems to be doing it's job but it's not helping the tenderness of the breat at all it seems. Should I lower the temperature or is this just a result of the high heat method?