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"A really nice recipe for sure. Regarding the special sauce; I thought the consistency was a little thin, so I brought it up to a boil in a small saucepan and added a slurry of water & cornstarch (2-1... about 3 Tbsp total) and simmered for a couple minutes. What a phenomenal sauce! Oh, and I subbed out half the ketchup for hoison sauce on the..."
"I caught this recipe while I was well on my way through my standard chicken/turkey prep which involves a day of soaking in a brine (water/salt/herbs/mirepoix). I also butterflied the chicken I was using - about a 4-5 pounder. After applying the rub and leaving it sit in the fridge til the next day (so now we're 2 days into the recipe) I stopped in..."