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Smoked Chicken Halves with Lemon-Ginger Barbecue Sauce

   Smoked Chicken Halves with Lemon-Ginger Barbecue Sauce recipe
   RATE IT
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   This chicken gets its rich complexity from wood smoke and layers of
   flavors: a spice rub, a mustardy mop sauce, and a zesty-sweet barbecue
   sauce that’s seared onto the meat for a gorgeous lacquered finish. For
   the best smoky flavor, use a charcoal grill.
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     * lemons
     * chicken
     * vegetable oil

For the spice rub:

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For the chicken:

     * 2 3-1/2- to 4-lb. chickens
     * 1/4 cup vegetable oil; more for the grill

Make the spice rub:

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Prepare the wood chips and chicken:

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   Put each chicken breast side down on a cutting board. Using kitchen
   shears or a sharp knife, cut out the backbones of the chickens (save
   for another use or discard). Open the chickens like a book and cut
   through the breast bones to separate the chickens into halves. Pat the
   chicken halves dry with paper towels. Using your hands, rub 1 Tbs. oil
   over the skin of each chicken half, then rub each half with a quarter
   of the spice rub. Let stand at room temperature while preparing the
   grill.
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Smoke the chicken:

   Put the chicken halves skin side up over the drip pan and cover the
   grill.

   Smoke the chicken for 20 minutes, then use a heatproof barbecue mop or
   other brush to coat it with some of the mop sauce. Continue grilling
   the chicken, brushing with the mop sauce every 15 minutes, until an
   instant-read thermometer inserted into the thickest part of a thigh
   reads 160°F, about 45 minutes. During this time, switch positions of
   the chicken halves if they’re not cooking evenly, but do not flip. If
   using a gas grill, add more soaked chips through the grate as necessary
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   Brush the skin side of the chicken halves with all of the barbecue
   sauce. Using tongs, flip the chicken halves skin side down directly
   over the heat and cook until the sauce begins to sizzle and brown, 2 to
   3 minutes.

   Transfer the chicken halves to a platter and let rest for at least 5
   minutes before serving.
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   Serve the chicken with Grilled Corn on the Cob, Traditional Cole Slaw,
   and your favorite potato salad.
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   by TheMomChef, 6/25/2012This could easily be the best grilled chicken
   recipe I've ever found. The whole family inhaled it and wanted more.
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   gas grill, left the center section off, and lit the third side. I
   placed the chicken in the unlit section and I mopped the chicken
   several times, but I did turn it several times also. I didn't have to
   cook it as long as stated in the recipe, but at the end I put it
   directly over the wood chips and basted it with the barbeque sauce. We
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   FineGardening.com
   VegetableGardener

   VegetableGardener.com
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