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Ingredients
- One whole chicken cut in half
Paste Ingredients
- 1 T extra virgin olive oil
- 1 T fresh lime juice
- 1 T packed dark brown sugar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 1/2 tsp garlic powder
Sauce Ingredients
- 1 C mayonnaise
- 1/4 C white wine vinegar
- 2 tsp fresh ground pepper
- 3/4 tsp granulated sugar
- 1/4 tsp kosher salt
Instructions
- Soak pecan or hickory wood chips in water for at least 30 minutes
- Combine the paste ingredients. Massage the paste evenly all over the chicken. Set aside at room temperature while preparing the grill
- Prepare the grill for direct cooking over medium heat (350–450°)
- Grill the chicken, bone side down first, over direct medium heat, with the lid closed, for ten minutes. Turn the chicken over and continue grilling until the juice runs clear and an instant read thermometer inserted into the thickest part of the thigh (not touching the bone) registers 160–165°, (15–20 minutes more). Remove from the grill and let rest for ten minutes (the internal temperature will rise 5–10° during this time.
- Meanwhile, in a medium bowl whisk the sauce ingredients until smooth. Cut the chicken lengthwise in half or into pieces and serve warm with the sauce for dipping.