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1
Warm the butter gently in a small pan until melted. Remove from the heat and add the honey and lemon juice, stirring well until completely combined. Season with salt and pepper.
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2
Loosen the skin all over the chicken pieces and rub most of the honey mixture beneath it. Rub the remainder on the outside. Place on a large plate and cover with foil. Refrigerate 2-4 hours. Let stand at room temperature 30 minutes before smoking.
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3
Heat a small saucepan over medium heat and add the olive oil. Add the garlic and saute 1 minute. Add the vinegar, sugar, sambal oelek, and ketchup and season with salt and pepper. Stir well to dissolve the sugar.
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4
Bring to a simmer and cook 3 minutes. Reduce the heat to low and whisk in the cornstarch. Cook slowly until slightly thickened and syrupy, 7-8 minutes. Transfer to a bowl and set aside until ready to use.
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5
Prepare a smoker or light a grill for off-heat cooking at medium-high heat, about 375u00b0 F. (If you're using a charcoal grill, it's okay for the temperature to fluctuate between 375u00b0 and 350u00b0 F as the coals cool.).
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6
When the smoker/grill is ready, smoke the chicken, turning every 15-20 minutes during the first hour, then every 20 minutes, for about 1-1/4 hours total.
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7
Baste the chicken with the chile sauce a few times during the last 10 minutes of smoking. Transfer to a platter and let rest 5 minutes.
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8
Serve hot, passing any remaining sauce at the table.
