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Really a good & simple recipe, next up I'll try the apricot version! Chicken was overcooked, but it was my fault. It weighed 3.65 lbs and I cooked it for 60 minutes (recipe calls for a heavier chicken). Internal breast temp was 205, so adjust accordingly. One question I have is if brining the bird is necessary with moist heat cooking? I chose an air-chilled/pasture raised chicken and water-brined it for 1 hour.