Ever since I got my roti, this has been a staple Sunday dinner cook. One chicken is enough for dinner then left overs for some lunches during the week (chicken wraps, pulled chicken, etc. )
My go to rub (not sure where the recipe came from, but I didn't create it):
1Tbsp Kosher Salt; 1 Tsp Black Pepper; 2 Tsp Brown Sugar, Chili Powder and Paprika; 1/2 Tsp Garlic Powder, Onion Powder and Thyme
I always make sure to get a good coating under the skin on the breasts and smoke with pecan. Cook for 1:15-1:30 at medium heat. Here is the final product:
Topic: Another Yardbird on the Roti (Read 1057 times)
