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1
Lay the chicken on a plastic cutting board, breast side up, with the neck facing you.
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2
Remove both wings at the joint between the wing and drumette.
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3
Remove the thigh quarters by slicing down on either side of the back end of the breast.
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4
Grab both legs, pop the joints that connect to the back, and turn the bird over.
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5
Remove the thighs and legs by slicing where they attach to the backbone.
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6
Hold the thigh and leg together, feel for the slight indentation where the joints meet and make an incision at this joint.
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7
Set the leg and thigh down and slice to separate.
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8
Repeat with the other leg piece.
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9
Turn the bird back over, breast side up, put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone.
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10
Be sure to include the drumette when removing the breast.
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11
Repeat on the other breast.
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12
Freeze the carcass for making stock or discard.
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13
Put the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt.
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14
Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt.
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15
Set the bag in a leak-proof container and refrigerate for 1 1/2 hours.
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16
Meanwhile, combine curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in a 1 gallon resealable bag.
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17
Pat the chicken with paper towels until very dry.
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18
Do not rinse.
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19
Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken.
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20
Lay the pieces on a cooling rack set inside a half sheet pan.
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21
Rest for 30 minutes.
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22
Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter.
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23
Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes.
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24
Prepare a ring of heavy-duty aluminum foil with the center 9-inches in diameter.
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25
Put this ring over the chimney starter and lay on the charcoal grate.
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26
Carefully and evenly distribute the hot charcoal outside the ring.
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27
Set an aluminum pie pan in the center of the ring to catch any drippings.
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28
Set the cooking grate in place and heat for 2 to 3 minutes.
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29
Lightly oil the cooking grate.
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30
Arrange the chicken pieces, skin side down, on the grate over the hot coals.
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31
Turn the legs a quarter turn every 3 to 4 minutes.
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32
Turn the thighs, wings, and breasts after 4 to 5 minutes.
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33
Skin should blister and darken in color.
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34
Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals, as needed, and to avoid flare-ups.
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35
After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan.
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36
After 10 to 11 minutes total cook time, put the wings on top of the pie pan.
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37
Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals.
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38
Turn every 2 minutes.
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39
Put any pieces that finish cooking on top of the pan.
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40
After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece.
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41
The pieces should reach 155 degrees F.
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42
Remove the chicken to a clean, medium bowl.
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43
Cover with a tea towel and rest 5 minutes.
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44
Transfer to a serving platter and serve immediately
