- ½ tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp crush red pepper flakes
- ¼ tsp cayenne pepper
- 1 tsp dried thyme
- ½ tsp dried oregano
- 1 ½ Tbsp brown sugar
- Cut a whole chicken in half by cutting down the middle lengthwise. Set aside.
- Mix dry ingredients together in a medium bowl. Rub the seasoning over both halves of the chicken. Cover in plastic wrap and refrigerate for at least 1 hour.
- Soak Applewood chips in water for an hour to bring out the flavor. When you are ready to cook, drain the water and place wood chips in the smoking tray of the grill. If you do not have this accessory, make a packet out of foil, punch a few holes in the top, and place directly on the coals.
- Place chicken, meat side down, over a medium-high grill for 1 hour 20 minutes, turning the chicken after 40 minutes. Keep the grill covered to contain the smoke and reduce fire hazard. The chicken is done when the juices near the bone run clear and meat thermometer reads 165°F.
Recipe modified from Cooking Light