Butterfly the chicken

• Put the chicken on a plate resting on the breast side and get yourself a sharp knife. Cut the backbone out of the chicken with the knife and split it open.
• Add 300 ml Sweetwater spice company Apple Chipotle BBQ Bath, 2 Tbsp salt and 200 ml water to a large Food container. 
• Marinate the chicken overnight (or 4 hours when using an instant marinator). Flip the chicken every once a while when it's not completely covered by the marinade. 

BBQ Action

• While the chicken is marinating you can start your fire for an indirect cooking session at 150°C/300°F.
• Pat the chicken dry with a kitchen towel and rub the inner side of the chicken with Dizzy Pig's IPA BBQ Rub. You can rub some mustard on the chicken before adding the rub to make it stick easier. Turn around and do the other side. Don't forget to rub underneath the skin to enhance the flavor intake of the meat. 
• Add some smokewood to the coals. I used Kiwi wood but you can replace it by other fruit wood, like grape vines, apple wood, pear, cherry, ... Wait until the smoke turns blue and thin before putting the chicken in the BBQ. Close the lid and let the roadkill chicken with IPA Rub smoke until you reach an internal temp. of  70°C/160°F (in the breast).
• Once you reached the internal temperature of 70°C/160°F you can remove the platesetter and grill the chicken on both sides for about 2 minutes to crisp the skin slightly. Watch out you don't burn the sugars in the rub or it will turn bitter.
• Let rest for about fifteen minutes before serving. Check the core temperature. It definetely needs to be at least 75°C/167°F (and if possible not much more).

Serve with your favorite side and have a nice meal! Hint: serve with apple sauce and fries and your kids will go nuts!