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1
Combine all the marinade ingredients in a food processor and puree to a paste.
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2
Run your fingers under the breast skin of the chicken to loosen it.
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3
Spoon half of the marinade into the neck and central cavities and rub the remaining marinade over the breast meat under the skin.
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4
Put the chicken in a sturdy plastic bag and marinate in the refrigerator for 12 to 24 hours, turning the bag a couple of times.
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5
In a small saucepan, combine the ketchup, soy sauce, scallions, brown sugar, vinegar, ginger and garlic and bring to a boil.
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6
Simmer the sauce over low heat until thick, about 10 minutes; stir in the rum during the last 2 minutes.
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7
Light a grill for indirect cooking and set a drip pan in the center.
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8
When the temperature reaches 350, toss the wood chips into the coals or add them to a smoker box.
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9
Remove the chicken from the bag and set it in the center of the grill, away from the flames.
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10
Cover tightly and cook for 1 hour.
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11
Brush the chicken with the barbecue sauce and cook, covered for about 45 minutes longer; baste with sauce from time to time.
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12
The chicken is done when it is deep brown and the juices run clear when the inner tight is pierced.
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13
Let the chicken rest for about 15 minutes before carving.
