So I decided on MSU and here's how it went
Two birds
Made a savory rub with SPOG, chili powder, paprika, cumin, shawarma seasoning...
Roasted some peppers first
Chicken went on after
I did cook to about 175 in the breasts and 200 in the thighs to replicate roti style chix. Trust me, still plenty of moisture left at those temps
Quarters and wings for snacking
Started with homemade flatbread
Mostly white meat with a little bit of dark meat and crispy skin
Added roasted Anaheims, shredded cheese and garlic sauce I whipped up. For my L.A. brethren I replicated the Zankou Chicken garlic sauce but thinned it out :nod:
Pressed :mrgreen:
Cut quesadilla style
And served. They went fast
Super simple, fast and delicious. Thanks for looking!
Two birds
Made a savory rub with SPOG, chili powder, paprika, cumin, shawarma seasoning...
Roasted some peppers first
Chicken went on after
I did cook to about 175 in the breasts and 200 in the thighs to replicate roti style chix. Trust me, still plenty of moisture left at those temps
Quarters and wings for snacking
Started with homemade flatbread
Mostly white meat with a little bit of dark meat and crispy skin
Added roasted Anaheims, shredded cheese and garlic sauce I whipped up. For my L.A. brethren I replicated the Zankou Chicken garlic sauce but thinned it out :nod:
Pressed :mrgreen:
Cut quesadilla style
And served. They went fast
Super simple, fast and delicious. Thanks for looking!