Chipotle Infused BBQ Chicken Smoked with Applewood Recipe

How to make it

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• Prepping the grill (gas or propane)
• Soak Apple wood chips in apple juice for at least 1 to 2 hours
• Make smoke pouches with a mixture of wet wood and dry (3-1)
• Heat one side of grill and throw in the pouch and close lid on high
• When you see smoke, it's ready.
• Prepping Chicken
• Clean and dry chicken
• Rub in Cajun spice, salt, pepper, and butter (inside and out)
• Let sit for 1/2 to 1 hour
• Prepare the Glaze
• Heat BBQ sauce to a simmer
• Throw in the following
• Chopped up the chipotle's (use accordingly at your descretion)
• Peeled and finely chopped the garlic clove
• Peeled and finely chopped onion
• 1/2 cup of Hoisin sauce / Char Siu Sauce
• 1/2 cup of Honey
• 1/4 cup of Soy
• 1/4 cup red wine
• Simmer for 1/2 hour to 45 mins or until the onions are soft and squishy.
• USE INDIRECT HEAT to smoke/cook chicken (that means on the side where there is no heat)
• Use a Beer can Chicken technique to stand up the bird. Obviously, take a few swigs to clean the pallet.
• After about 30 to 40 mins of smoking/cooking, start to turn and baste the bird.
• Keep doing this for about 1 1/2 hours (depending on the power of your grill) Don't let it burn, turn it down if you must.
• Poke the bird with a knife in the thigh and look for a clear flow of juice. If juice is clear, it's ready.
• BTW, if there is no more smoke, make another pouch. Make approx. 3 pouches in advance, and keep an eye out for the smoke.
• If my instructions are unclear, email me. Sorry, this is my first attempt ever at putting down directions for a recipe!