When it comes to barbecue, chicken is one of those things that can be difficult to really mess up, but also difficult to make interesting as well. This -- my own variation off of the Pitt Cue Co.'s roasted chicken recipe -- is a pretty simple way to spice up your bird with a nice marinade/rub and a little smoke.
1 fryer chicken -- I find that it's best to have them cut into halves
3 tbsp chipotle chile paste -- I ground up three canned chipotles in adobo sauce
1/2 stick unsalted butter
3 tbsp honey
1 3/4 ounces roasted garlic paste
1/4 cup barbecue rub -- just go with your favorite
The differences between what I do here and the cook book is subbing honey for molasses (I figured it would go better with the spice of the chipotles), and not using a roasting pan for the chicken. I prefer to just get some smoke on it, and then sauce it and grill to get some good, crispy skin.
1. Wash the chicken well and pat dry. Place in a large, sealable dish.
2. In a food processor, place the chipotles, butter, honey, garlic paste and barbecue rub and pulse until well-mixed and smooth.
3. Coat the chicken well with the mixture, rubbing it in a little. With a pairing knife, cut a slit into the thigh meat and stuff some of it in. Seal the container and allow to sit overnight, or at least 4-5 hours.
4. Prepare your grill or smoker to around 225 degrees, or whatever works (my Brinkman electric doesn't really have a setting, so adjusting the heat is a matter of fuel). Smoke the birds for an hour-and-a-half, or until the skin is opaque and the meat is cooked.
5. From there, remove the birds, brush on your favorite sauce and stick on a hot grill to get some good crust.
If you can find a good sauce to compliment the rub mixture, you'll get some juicy chicken with a good flavor and a good char and crisp that is always fun.