2. Tie the legs together on your chicken with baker's twine. Rub the chicken with oil, and coat generously with rub. Place your chicken on the grill, breast side up.
3. Grill for 70 minutes with lid and flame diffuser closed.
4. Pull once internal temperature reaches 165F on the meat probe
5. Carefully remove the chicken from the grill and let rest for 15 minutes. Cut and serve!
Optional: Add flavoring liquids or water into the diffusor tray to ensure optimal internal tenderness of the chicken.
Mesquite, Hickory, Lychee, Cherry
