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Ingredients
1 Whole chicken, halved or quartered
Apple wood chips soaked or chunks
2 Teaspoons brown sugar
1 Teaspoon salt
1 Teaspoon paprika
1 Teaspoon garlic powder
1 Teaspoon garlic salt
1 Teaspoon fresh ground black pepper
1 Teaspoon crushed red pepper flakes
1/2 Teaspoon ground cinnamon
1/2 Teaspoon dried thyme
1/2 Teaspoon dried oregano
1/4 Teaspoon cayenne pepper
Instructions
Mix the dry ingredients in a medium size mixing bowl. Once thoroughly combined, rub the seasoning over both halves of the chicken making sure some of the seasoning get under the skin for added flavor to the meat. Cover chicken and place in the refrigerator for several hours.
Prepare fire and make it a medium to hot fire. Add soaked apple wood chips or chunks to the fire. Chips should be placed in a smoking tray or aluminum foil. Wrap loosely or punch a few holes in the top of it with a fork and place directly on the hot coals. Chunks can be placed on the edge of the fire.
Once the smoke and heat are working together, place the chicken on the grill, but not directly over the heat. Barbecue until the meat is 160�F in the thickest part of the meat. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side and continue cooking until juices near the bone run clear.