Ingredients

• 1 tablespoon ground cinnamon
• 1 tablespoon ancho chili powder
• 1 tablespoon pasilla chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground fennel seed
• 1 teaspoon ground allspice
• 1 teaspoon chili de árbol powder
• 2 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon coarsely ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 whole chicken (3–4 pounds)
• 1 cup applewood or hickory wood chips, soaked for 10 minutes

Instructions

Combine all the spices in a bowl. Rub the entire chicken with the spice mixture, including inside the cavity, and set aside while preparing the grill.

Set up a charcoal grill for indirect heat. Add the soaked wood chips to the hot coals. Cover the grill and adjust the top and bottom vents until the temperature reaches about 350°F.

Place the chicken on the grill rack away from the coals and smoke until the internal temperature reaches 160°F, measured with an instant-read thermometer.