Spice-Rubbed Smoke-Roasted Chicken

Name: Spice-Rubbed Smoke-Roasted Chicken
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms chicken; 1 Tbsp chili powder; 79 milliliters chopped fresh rosemary leaves; 79 milliliters chopped fresh thyme leaves; 12 cloves garlic, peeled; 1 Tbsp fresh-ground pepper; 59 milliliters olive oil; 1 Tbsp salt

Spice-Rubbed Smoke-Roasted Chicken might be just the main course you are searching for. One serving contains 749 calories, 57g of protein, and 55g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of chicken, thyme leaves, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a medium bowl, cover wood chips (if using) in water.

Ingredients you will need

French Fries

Water

Equipment you will use

Bowl

Let soak at least 30 minutes; drain just before using.

In a food processor, combine garlic, chili powder, thyme, rosemary, olive oil, salt, and pepper. Process until mixture forms a paste.

Ingredients you will need

Chili Powder

Olive Oil

Rosemary

Garlic

Pepper

Thyme

Salt

Equipment you will use

Food Processor

Rinse chicken inside and out; pat dry. Press down on the breastbone of the chicken to flatten the bird slightly; rub the paste evenly over all the skin.

Ingredients you will need

Whole Chicken

Dry Seasoning Rub

Prepare your grill for indirect heat (see "How to set up your grill for indirect heat" below). The temperature inside your grill should be between 350 and 400 (insert a long-stemmed thermometer through lid vent to measure temperature). If using a gas grill, place all the chips in the metal smoking box or in a foil pan directly on the heat in a corner. If using a charcoal grill, scatter half of the wood chips over the coals.

Ingredients you will need

French Fries

Equipment you will use

Kitchen Thermometer

Grill

Aluminum Foil

Frying Pan

Place the chicken over the drip pan, breast side down. Cover barbecue with lid. If using a charcoal grill, adjust vents so that they're open halfway. Cook 40 minutes, then turn the chicken over (if using charcoal, scatter another 20 briquets over coals, along with the remaining wood chips). Cover barbecue again.

Ingredients you will need

Whole Chicken

French Fries

Equipment you will use

Grill

Frying Pan

Continue cooking chicken until a thermometer inserted through the thickest part of breast to bone reaches 170, about 40 minutes longer.

Ingredients you will need

Whole Chicken

Bone

Equipment you will use

Kitchen Thermometer

Transfer to a board or platter and let rest 10 minutes under a tent of foil. Carve to serve.

Equipment you will use

Aluminum Foil

How to set up your grill for indirect heat.

Equipment you will use

Grill

On a charcoal barbecue: Ignite about 60 briquets on the firegrate of your barbecue.

Let burn until coals are dotted with ash, about 25 minutes, then push coals to one side and lay a drip pan on the other side. Set grill in place.

Equipment you will use

Grill

Frying Pan

On a gas barbecue: Turn heat to high and close lid for at least 10 minutes. Adjust heat to medium and turn off burners as needed to create a hot and a cool zone for indirect cooking. Set drip pan in cool zone; set grill in place.

Equipment you will use

Grill

Frying Pan