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1
Note in addition to the above cook and prep times, the chicken should marinate for at least 2 hours (up to overnight).
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2
Clean chicken with cold water.
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3
Pat dry.
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4
Rub chicken inside and out with olive oil.
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5
On the inside of the chicken, sprinkle and rub the thyme and cumin and half of the listed amounts of garlic powder, black pepper and red pepper.
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6
(The more black and red pepper you use, the hotter chicken will be.)
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7
On the outside of the chicken, sprinkle and rub garlic powder, black pepper and red pepper, omitting thyme and cumin.
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8
Sprinkle and rub Texas Pete hot sauce on the inside and outside of chicken.
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9
Chicken should be red all over from spices and hot sauce.
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10
Add more garlic powder, red and black pepper, if you like it hotter
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11
Put chicken into a dish and put it into the refrigerator.
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12
Allow chicken to marinate 2-4 hours or overnight, if possible.
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13
(Chicken can be cooked immediately if you have no time.
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14
Ive done it and had good results.)
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15
Preheat grill until coals are ashen and glowing or a medium heat on gas grill.
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16
Put chicken to the side of the coals or on the cooler part of grill with the open cavity of chicken facing out and the breast of chicken facing down.
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17
Cover grill and allow to smoke at low heat for 2-4 hours, turning chicken over in the last hour.
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18
Chicken should be cooked low and slow to get best results.
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19
The skin should be brown and crisp and the chicken should be very tender.
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20
When cooked properly, the leg bone should move and pull away from chicken easily.
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21
Cook until the internal temperature at the thickest part of the thigh reaches an internal temperature of 160 F. Finish in the oven, if necessary to brown and crisp skin.
