This recipe is a collaboration with our old friend @Besawyer, who helped us out when we competed at Grillstock London 2015.
We love the balance of coriander, fish sauce and lime in the wet rub, as it perfectly compliments the flavour of the smokey chicken.
The key to tasty, succulent chicken is not to over cook the bird. Take the chicken off the heat when the thickest part of the leg reaches an internal temperature of 165°F/74°C.
- 1 large free range chicken
- 4 tablespoons of Thai fish sauce
- 3 finely chopped cloves of garlic
- 1 tablespoon of granulated palm sugar (Demerara will do if you can’t get hold of any)
- 1 whole bunch of coriander including the stems
- Black pepper
- Juice of a lime
Spatchcock your chicken (remove the wish bone first, it makes it easier). Combine the wet rub ingredients and rub all over the chicken. Marinade it for a minimum of two hours.
Light a basket of charcoal, and bring your smoker up to 250°F/120°C. Add 2 fist sized chunks of apple or cherry wood. When the smoke begins to thin, add the chicken to the grate.
Cook the chicken until the middle of the thighs hit an internal temperature of 165°F/74°F. The cook should take around two hours, depending on the size of the bird.
To finish, lower the grill grate down so it’s directly above the coals and crisp up the skin of the chicken, flipping it constantly over the hot flames.
Remove the chicken and rest on a chopping board, tented with foil.
Chop and serve.