Ingredients Jump to Instructions ↓

  1. 1 tablespoon ground cinnamon

  2. 1 tablespoon ancho chili powder

  3. 1 tablespoon pasilla chili powder

  4. 1 tablespoon ground cumin

  5. 1 tablespoon ground coriander

  6. 1 teaspoon garlic powder

  7. 1 teaspoon onion powder

  8. 1 teaspoon ground ginger

  9. 1 teaspoon ground cloves

  10. 1 teaspoon ground fennel seed

  11. 1 teaspoon ground allspice

  12. 1 teaspoon chili de arbol powder

  13. 2 tablespoons brown sugar

  14. 1 tablespoon kosher salt

  15. 1 tablespoon coarsely ground black pepper

  16. 1/2 teaspoon cayenne pepper

  17. 1 (3 to 4-pound) chicken

  18. 1 cup applewood or hickory wood chips, soaked in water for 10 minutes

Instructions Jump to Ingredients ↑

  1. Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill . Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F). Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.


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