Recipe courtesy of Bobby Flay
Total:
3 hr 10 min
Active:
30 min
Yield:
2 to 4 servings
Level:
Easy
Total:
3 hr 10 min
Active:
30 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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 meat thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.

IDEAS YOU'LL LOVE

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

Recipe courtesy of Bobby Flay

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Saltimbocca

Recipe courtesy of Trisha Yearwood

Chicken Piccata

Recipe courtesy of Matt Iaria

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Marsala

Recipe courtesy of Fran Geraci

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking