Make sure you have access to chips of wood made from hickory to be used in creating the smoke. For variety, you may also select pecan, oak, apple or cherry.
Next, in a glass bowl, mix the following dry ingredients:
|4||teaspoons||of virgin olive oil|
|1 1/2||teaspoons||of salt|
|1||teaspoon||of dried thyme|
|1||teaspoon||of dried sage|
|1||teaspoon||of fresh ground pepper|
|1||teaspoon||of lemon zest|
Soak the chips in water, for at least one hour. Coat the chicken with the oil and then rub in the dry ingredient mixture. Place in a fridge for several hours at about 5C before you use them. Heat the grill (Hooded type)with the fire on one side. Take the wood chips, drained and place them in a cast iron smoker box or enclosed in a double wrapping of aluminium foil. Put iton the hot charcoal and cover with the hood.
When the chips begin smoking, open the lid and place the chicken on the side of the grill away from the heat and re-cover. Cook at 160C until the chicken's internal temperature reaches 72C.