Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

1. 1

   Blitz the chipotle chile paste, butter, maple syrup, roasted garlic paste, and house rub in a blender to a paste. Make slashes about 1/2 inch deep in the thighs of the chicken with a sharp knife, then rub the chicken thoroughly inside and out with the paste. Put it into a dish, cover, and leave overnight in the fridge.

2. 2

   Prepare a barbecue for

3. 3

   and set the temperature to 300u00b0F.

4. 4

   Put the chicken, breast-side up, into a roasting pan that will fit inside your barbecue and smoke/roast for 1 1/2 hours, or until the internal temperature of the meat reaches 158u00b0F and the juices run clear when the chicken is pricked with a knife at the thickest point of the thigh area.

5. 5

   Remove the chicken from the barbecue and let rest for 10 minutes before carving. Serve with a green salad.

* Per serving · 4 servings · Values may vary.