Basil And Wine Infused Smoked Chicken

My husband got a smoker for christmas which we have been enjoying immensely...this recipe looks like it will be delicious adapted for its use...posted here so i won't lose it and so others can enjoy...from wild oats website. i will post exactly as they described...obviously if using an electric smoker you can omit the charcoal. this is a variation on the old classic tortured chicken" posted on this website."

Steps

Soak wood chips in water for 1 hour.

Prepare charcoal grill for indirect grilling by placing a foil pan in the center of the grill and arranging charcoal around the pan.

Heat to medium.

Mix together salt , sugar , paprika and pepper.

Set aside.

Remove neck and giblets from chicken.

Discard.

Rinse chicken inside and out , and pat dry with paper towels.

Rub chicken lightly with oil.

Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat.

Season chicken with spice rub.

Under the skin , and inside and out.

Insert basil leaves under the skin.

Drain wood chips and place half on the hot coals.

Brush grate with oil.

Fill an empty 12 oz soda or beer can with wine and herbs and place on a solid surface.

Hold chicken upright , with body cavity facing down , and insert beer can into cavity.

Place chicken in the middle of the grate with its legs spread out , forming a tripod to support the chicken.

Cover and grill 2 hours or until a .

Ingredients

hickory chips, charcoal, kosher salt, brown sugar, sweet paprika, black pepper, whole chickens, olive oil, fresh basil, white wine, fresh tarragon, basil, thyme