2extra large whole chickensspatchcocked (butterflied)
Equipment
smoker or barbecue set-up for indirect heating
applewood (chunk, chip or pellet depending on you grill/smoker)
Directions
In a saucepan over mild heat add the canola oil, then add the onion, garlic, and ginger. Cook until translucent, about 10 minutes.
Add to the oil the honey, water, salt, pepper, fish sauce, and chili flakes. Stir well over the heat until the marinade is well combined, but do not boil. Put aside to cool.
Place each spatchcocked chicken in a large ziplock bag. Add one-third of the cooked marinade into each bag, and put the remaining third aside to use later. Seal the bag and gently massage the marinade into the chicken then chill for 2 to 24 hours.
Set up your barbecue (grill or smoker) for indirect cooking at a temperature of 225 degrees F (107 degrees C). Add smoke to the barbecue with applewood.
Remove the chickens from the marinade and place skin side up on the pre-heated barbecue. After 1 hour check your chicken and rotate 180 degrees if needed.
At the 2-hour mark, the chicken will be about 150 degrees F (66 degrees C). At this point in time place the chicken over direct heat for about 1 minute for the top and the bottom. Return to the indirect heat and glaze with the remaining third of the marinade. Cook for an additional 15 minutes or until the chicken is cooked through.
When done rest the chicken for 5 minutes, then serve in large joint pieces.