SMOKED BBQ CHICKEN

INGREDIENTS

1 whole chicken with skin (1.5 kg and above), 1 tsp black pepper, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp Kashmiri chilli powder, 1 tsp garlic powder, 1 tsp fine brown sugar, 1 tsp salt, 2 tbsp French mustard or Kasundi, 2 cups The Smoke Company BBQ Sauce or any other.

METHOD

Smear entire chicken including cavity with mustard. Combine pepper, cumin, coriander, chilli powder, garlic powder, salt and brown sugar to create a

dry rub. Mix well and coat chicken evenly. Leave uncovered in the fridge for two to three hours or overnight. Take chicken out of the fridge, cut down centre to butterfly it. Fire up your outdoor BBQ/grill with a even mix of charcoal and wood. Wait until the charcoal/wood is evenly burning, move all to one side of the grill, leaving one half with nothing underneath it to create a smoking area. Once the temperature evens out at approximately 140 degrees celsius, place two halves of the chicken, skin side up on the area with no coal/wood underneath. Close lid. Smoke chicken for approximately one hour per kilogram of chicken used. Check temperature at frequent intervals, add more charcoal or wood to keep temperature consistent. After the required smoking time has passed, depending on the size and weight of the meat used, open the lid. Transfer chicken to the hot area and baste with the BBQ sauce, turning constantly. Do this until the chicken is evenly coated with sauce and is perfectly glazed. Serve hot with extra BBQ sauce on the side, mashed potatoes and corn on the cob.