Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

Paul Winch-Furness

This chicken won the Fourth of July. The recipe, from Pitt Cue Co.: The Cookbook by Tom Adams, Simon Anderson, Jaime Berger and Richard H. Turner, sounded delicious on the page: A whole bird, rested overnight in chipotle and garlic pastes, maple syrup, butter, and Pitt Cue's aromatic, spicy-sweet house rub, which is slow-smoked until perfectly burnished. Yes, please. The wet rub comes together in a flash, if you already have the House Rub on hand (which you will if you made the beef ribs or any number of other recipes from the book). Once it's on the grill, it quietly smokes undisturbed for a mere hour and a half—a fast slow-cook, by these guys' standards. And then...you eat it. Holy Founding Fathers, that chicken is good! The incredibly succulent (trite, but just no other word for it) meat has pronounced, but not overpowering, smoky flavor. The rub imparts a sweetness and heat that is unmistakably "BBQ" (and then some), thanks to the complexly aromatic House Rub. Boom! Fireworks.

Why I picked this recipe: I loved the idea of a BBQ take on classic roast chicken.

What worked: Everything.

What didn't: I should've made two. Also, the dog grabbed the not-fully-picked carcass off the table, and I was sad.

Suggested tweaks: If you have the space on the grill, do it—and make a couple. You'll want leftovers for sandwiches the next day.

Recipe Details

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

Active 30 mins
Total 12 hrs
Serves 3 to 4 servings


  • 3 tablespoons chipotle chile paste

  • 1/2 stick unsalted butter

  • 3 tablespoons maple syrup

  • 1 3/4 ounces roasted garlic paste

  • Heaping 1/4 cup House Rub

  • 1 free-range chicken, weighing 3 1/4 pounds


  1. Blitz the chipotle chile paste, butter, maple syrup, roasted garlic paste, and house rub in a blender to a paste. Make slashes about 1/2 inch deep in the thighs of the chicken with a sharp knife, then rub the chicken thoroughly inside and out with the paste. Put it into a dish, cover, and leave overnight in the fridge.

  2. Prepare a barbecue for smoking and set the temperature to 300°F.

  3. Put the chicken, breast-side up, into a roasting pan that will fit inside your barbecue and smoke/roast for 1 1/2 hours, or until the internal temperature of the meat reaches 158°F and the juices run clear when the chicken is pricked with a knife at the thickest point of the thigh area.

  4. Remove the chicken from the barbecue and let rest for 10 minutes before carving. Serve with a green salad.

Special equipment


Nutrition Facts (per serving)
788 Calories
56g Fat
19g Carbs
51g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 788
% Daily Value*
Total Fat 56g 71%
Saturated Fat 20g 98%
Cholesterol 275mg 92%
Sodium 440mg 19%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Total Sugars 13g
Protein 51g
Vitamin C 17mg 87%
Calcium 79mg 6%
Iron 4mg 25%
Potassium 724mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)