Step 1

Prepare Red Box smoker or other bbq grill for indirect cooking over dry heat. Smoker temp should be 400⁰. For best results place coals at least 17” below cooking grate.

Step 2

Rinse and clean chicken. Remove the backbone by cutting down each side with a pair of kitchen shears. Place the bird breast side up and press down until the wishbone separates allowing the chicken to lay flat on the cutting board.

Step 3

Pat the skin completely dry with paper towel.

Step 4

Spray the skin with olive oil cooking spray and season both sides with Killer Hogs AP Rub. (salt, black pepper, and garlic can be substituted here).

Step 5

Build a nest out of the fresh herbs on the cooking grate. Reserve a few herbs for placing directly on the hot coals.

Step 6

Set the chicken breast up on the herb nest and place in the smoker. Add a few herbs to the fire and cook until an internal thermometer reads 165 in the breast or 175 in the thigh.

Step 7

Remove the chicken from the smoker and rest for 10 minutes before cutting into individual pieces.

Step 8

Drizzle the herb smoked chicken with White BBQ Sauce and garnish with fresh chopped chives. Serve with additional white bbq sauce for dipping.