Provided by: Chef Waldy Malouf
1 4-pound whole chicken, preferably organic
1 empty 14-ounce can of chicken broth
Soaked wood chips
2 garlic cloves
1 teaspoon ground cumin
1⁄2–1 teaspoon crushed red-pepper ﬂakes
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon kosher or sea salt
1 cup chicken broth (reserve the can)
1⁄2 cup orange juice
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 tablespoon honey, maple syrup, or molasses
1 tablespoon red-wine vinegar
Heat oven to 200. Grate the citrus and the garlic on a Microplane grater and spread on a cookie sheet. Turn off the oven, and place the cookie sheet inside to dry for at least 4 hours or overnight. Using a small food processor or mortar and pestle, blend the mixture with the cumin, red-pepper flakes, pepper, and salt. (Extra rub can be stored for a week in an airtight container.) Sprinkle 1 tablespoon of the rub inside the chicken. Rub 2 tablespoons evenly over the skin, and reserve one tablespoon for the sauce. Cover or wrap the chicken tightly and refrigerate for at least 4 hours or overnight.
In a small bowl, whisk together chicken broth, orange juice, ketchup, mustard, honey, vinegar, and 1 tablespoon spice rub. Before using, bring it to a simmer and keep warm.
If using gas
Set about 10 pounds of charcoal in a kettle grill and light it; when coals are glowing and covered with ash, make two equal piles on opposite sides of the grill.
If using charcoal
Set side burners to medium-high heat and leave the center burner off. If the grill has a smoker tray, add soaked wood chips to the tray. If not, use a foil pan for the wood chips and put it on top of the grate.
Keep the grill covered and adjust the air and fire to maintain the temperature between 350 and 375 degrees.
While the grill is heating, fill the can with the warm spicy sauce and place it in a 10-to-12-inch ovenproof skillet. Holding the chicken upright with the body cavity opening facing down, place it over the can and balance it so that it stays upright.
Set the skillet in the center of the grill, so there is no direct heat below. Cover the grill (the chicken should brown lightly in 15 minutes) and cook for about 11⁄4 hours, or until an instant-read thermometer reaches 175 degrees at the thickest part of the thigh.
Remove the skillet, and let the bird rest for 5 minutes. Carefully lay the chicken down into the skillet, remove the can, and set the bird on a cutting board. Pour off the fat and put the remaining juices back into the skillet; put the pan on the grill. Continue to stir, bring the mixture to a boil and simmer the sauce for 2 to 3 minutes. Cut the chicken into pieces and serve with the sauce.(Published 2005)