Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
3 hr 10 min
Prep:
30 min
Inactive:
10 min
Cook:
2 hr 30 min
Yield:
2 to 4 servings
Level:
Easy
Total:
3 hr 10 min
Prep:
30 min
Inactive:
10 min
Cook:
2 hr 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.

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