On Mar 24, 1:21*pm, "Ed Pawlowski" > wrote:
> "tutall" > wrote
>
>
>
> > Masterpiece, whatever......
>
> > Me, I'd follow the cooking directions, but spatchcock the chicken and
> > do the whole thing on the grill. Just move the chick off to the side
> > of the flames, the sugar in the sauce will blacken without burning
> > that way, just flip and coat every 10 minutes or so after the first
> > flips as stated there.
>
> I spatchcock too, but don't flip at all until *the very end. *Sauce, flip,
> sauce the other side, five minutes and take it off. *Rest it, then eat.

The extra flipping adds extra coats of sauce. The first layer is a
nice base for the second one. When done, or overdone if that's your
view, there's a thick later of sauce all over the bird. Hence my
nickname for it : "candied chicken". The wife and family love it that
way *shrug*.