Smoked and Barbecued Chicken
Barbecue season is officially on! Stoke the coals or crank up the gas, and if you have a smoker, soak your wood chips to make this deliciously spiced and moist chicken.
1 whole chicken; ask your butcher to butterfly it for you if you like, as we did
1 1/2 tbs. of kosher salt
1 tbs. of whole, toasted coriander seeds
1 tsp. of garlic powder
1 tsp. of onion powder
1/2 tsp. of ground cumin
1/4 tsp. of ground white pepper
With a mortar and pestle, grind the coriander seeds into a fine powder, then mix together with all the other spices and salt.
Sprinkle about a third of the spice mix over the skin, and rub in.
Flip the chicken over, and continue sprinkling and rubbing in another third of the mix.
Prepare an edge of plastic wrap, uncut, so that you can wrap up the chicken. Fold the chicken back together and transfer to the plastic wrap. Sprinkle with half of the remaining spice mix; flip over and sprinkle the last. Wrap up the chicken, and let sit in the refrigerator for 1 hour.
After having prepped your smoker with preferred wood chips (we used cherry and whiskey barrel), unwrap the chicken from the plastic wrap and smoke for 1 1/2 hours at 250 degrees F.
Move from the smoker to the barbecue, and grill on the open butterfly side for 10 minutes. (if you have room to spare and enough people to eat it all, you can also make baby back ribs with the same preparation, same timing, but different spice rub)
Flip over, and grill the skin side for 10-12 minutes.
Let the chicken rest on a sheet pan for 3-4 minutes. Carve and serve.