Sixteen spice smoked chicken

  • Preparation Time30 mins
  • Cooking Time150 mins
  • Serves2
  • DifficultyEasy
1 tablespoon ground cinnamon
1 tablespoon ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground fennel seed
1 teaspoon ground allspice
1 teaspoon chili de arbol powder
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1 (3 to 4-pound) chicken
1 cup applewood or hickory wood chips, soaked in water for 10 minutes
1) Combine all the spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.

2) Set up a charcoal grill for indirect grilling. Throw the soaked wood chips onto the hot coals. Place the cover on the grill and adjust the vent holes on the top and bottom to obtain the desired temperature (in this case it should be about 180C).

3) Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 70C, using an instant-read meat thermometer, about 2 to 2 1/2 hours.

4) Remove from the grill, tent loosely with foil, and leave to rest 10 minutes before carving.

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