| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 2 hr 30 min |
| Yield: | 2 to 4 servings |
| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 2 hr 30 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 tablespoon ground cinnamon
- 1 tablespoon ancho chili powder
- 1 tablespoon pasilla chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground fennel seed
- 1 teaspoon ground allspice
- 1 teaspoon chili de arbol powder
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 (3 to 4-pound) chicken
- 1 cup applewood or hickory wood chips, soaked in water for 10 minutes
Instructions
- Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
- Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
- Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 639 |
| Total Fat | 42 g |
| Saturated Fat | 12 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 52 g |
| Cholesterol | 202 mg |
| Sodium | 1106 mg |
| Serving Size | 1 of 4 servings |
| Calories | 639 |
| Total Fat | 42 g |
| Saturated Fat | 12 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 52 g |
| Cholesterol | 202 mg |
| Sodium | 1106 mg |
Reviews
You can taste where he is trying to go with the spice, but I would recommend adding the clove and allspice last(only add one quarter of the recommend amount of each. Taste and then adjust as needed. I am tossing the recipe as written. I cooked one chicken and it tasted like clove chicken.
This info might be useful…In prep for Memorial Day BBQ with our large family, I made this recipe two ways…exactly as written AND a variation. I soaked the chicken overnight in the fridge (buttermilk)and bought all spices in whole seed form (I live in CA close to Mexican grocery stores). Short time in oven or pan, then coffee grinder. Followed recipe exactly. Bottom line…this recipe is terrific! Thanks Bobby! Annie , Fremont , CA
I only have a George Forman grill so I could not smoke this recipe. The spices compliment each other. My mistake was putting too much of the rub on the chicken. It can be overpowering with all these spices when you do that.
Excellent, Kids was wanting something different so I tried it and couldn’t pull them back from the table. Make sure you smoke two or more you will need it.
We couldn’t find a couple of the spices at the store, but this chicken was probably the best thing I have ever eaten!!! It was sooooooo good! We used thighs instead of breasts and added more honey to the glaze. Amazing.
Great rub to make ahead of time and have ready for the grilling season!
Hey Bobby! This has been my favorite throw down so far, but you have to post the Sgt Turner’s recipe or get him to post it on the Pentagon website! We need some of that sunshine on this very snowy day!!!
Love your show!!
Jenn
I thought that after reading the reviews and with all of those spices that it would be the best grilled chicken ever. I was disappointed and thought that it was okay. Bobby Flay has other grilled chicken recipes that are much better and I will use some of his other recipes next time.
This rub is sooo tasty…takes a little bit of time because of all the ingredients but well worth it. I had 2 6pd chickens and still had enough left for one more. I brined them for 3 hours and then followed the recipe exactly except I cut a large orange in half and squeezed some in each one and left the rest in the cavity. Its the juiciest chicken I have ever had!! I’m making somemore rub to give as gifts to friends, its that good. Thanks Bobby
This is an awesome rub…altho I could not find ancho chili, chili de arbol, pasilla chili or ground fennel, hence the 12 spice rub , it was still delicious…I will keep my eye out for those spices and hope to make the “16”..I had hickory chips in the grill –and used the spice on a “beer can chicken”.. an hour and a half later….It was delish!!
Bobby, this was some of the best chicken I’ve ever had. I did it with legs and theighs and it turned out great.