Photo: Sixteen Spice Smoked Chicken Recipe
Ingredients
- 1 tablespoon ground cinnamon
- 1 tablespoon ancho chili powder
- 1 tablespoon pasilla chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground fennel seed
- 1 teaspoon ground allspice
- 1 teaspoon chili de arbol powder
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 (3 to 4-pound) chicken
- 1 cup applewood or hickory wood chips, soaked in water for 10 minutes
Directions
Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
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By Warm Fond Flavo...
New Mexico
on July 03, 2011
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You can taste where he is trying to go with the spice, but I would recommend adding the clove and allspice last(only add one quarter of the recommend amount of each. Taste and then adjust as needed. I am tossing the recipe as written. I cooked one chicken and it tasted like clove chicken.
By torba97_12904148
Fremont, CA
on May 30, 2011
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This info might be useful...In prep for Memorial Day BBQ with our large family, I made this recipe two ways...exactly as written AND a variation. I soaked the chicken overnight in the fridge (buttermilkand bought all spices in whole seed form (I live in CA close to Mexican grocery stores. Short time in oven or pan, then coffee grinder. Followed recipe exactly. Bottom line...this recipe is terrific! Thanks Bobby! Annie , Fremont , CA
By knd07
Florida
on February 18, 2011
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I only have a George Forman grill so I could not smoke this recipe. The spices compliment each other. My mistake was putting too much of the rub on the chicken. It can be overpowering with all these spices when you do that.
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