BBQ half chicken

Mexican 20 Mins Prep · 180 Mins Cook

1. Soak the wood chips in water for at least 30 minutes before using them.
2. In a small bowl, combine the sugar, chilli powder, garlic powder and salt.
3. Cut the chicken in half by removing the backbone and cutting through the centre of the breastbone. Arrange the chicken, cut-side down, on a tray and rub with the sugar mixture. Set aside at room temperature for 30 minutes.
4. Meanwhile, set up a grill or barbecue.
5. Place a drip pan filled with 2cm water in between the hot coals or burners to create indirect heat on the grid. Bring the temperature of the grill or barbecue (with the lid on) to 120°C and maintain the temperature for 15-20 minutes. When the grill or barbecue is ready, drain the wood chunks and place them on the prepared coals.
6. Baste the chicken with any excess juice and place on the grate and close the lid of the grill. Smoke until the thickest part of the thigh reaches 75°C, this will take approx. 2-3 hours.
7. Remove the chicken from the barbecue and allow it to rest for at least 20 minutes before serving.

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