Ease of Preparation: Easy
Time of Preparation: 12 hours
Yield: 4 servings
Ingredients:
1 4 to 5-pound free-range chicken
For the rub:
- 5 millilitres smoked paprika (1 teaspoon)
- 5 millilitres dried basil (1 teaspoon)
- 5 millilitres fine sea salt (1 teaspoon)
- 3 millilitres lemon pepper (1 small teaspoon)
- 5 millilitres dried ground thyme (1 teaspoon)
- 3 millilitres chilli powder (1 small teaspoon)
- 3 millilitres cayenne pepper (1 small teaspoon)
For the baste:
- 250 millilitres pineapple juice (1 cup)
- 200 millilitres rye whiskey (7/8 cup)
- 175 millilitres brown sugar (3/4 cup)
- 125 millilitres fresh lemon juice (1/2 cup)
- 150 millilitres ketchup (2/3 cup)
- 150 millilitres melted butter (2/3 cup)
Method:
Preheat the BBQ smoker to 210 degrees Fahrenheit
Butterfly the chicken and lay it flat. Wash it and pat it dry
Mix all the rub ingredients together and rub the chicken well – massage the mix into the meat on the front and back. Wrap the chicken in plastic and leave it in the fridge for 8 hours to marinate.
Mix up baste and keep aside.
Heat water BBQ smoker to 210*F, use a fruitwood for this. Cook the chicken for 3.5 hours, basting every half and hour.
Remove the chicken from the BBQ; allow resting for 10 minutes and then serving.