MEXICAN ROADSIDE CHICKEN

Makes 4 servings

This smoke-roasted chicken is infused with the flavors of Mexico and can make those roadside stands feel much closer than they are. Apply the vibrant chile and spice paste a couple of hours before cooking, to ensure that every bite is packed with flavor.

1 (4- to 5-lb [1.8- to 2.5-kg]) chicken

OAXACAN SPICE PASTE

2 tbsp (15 g) ancho chile powder

2 tsp (5 g) chipotle chile powder

1 tsp dried oregano

1 tsp ground cumin

⅛ tsp ground cinnamon

1 tsp ground coriander

½ tsp ground cloves

¼ cup (60 ml) fresh orange juice

3 tbsp (45 ml) cider vinegar

1 tbsp (10 g) minced garlic

1 tsp kosher salt

½ tsp freshly ground black pepper

Lime wedges, to serve

Spatchcock the chicken: Set the chicken on a cutting board, breast side down, with the neck facing toward you. Remove the neck and giblets and pat the chicken dry with paper towels. Using kitchen shears, cut along one side of the backbone, then cut along the other side to remove it. Flip the chicken over, and using the palm of your hands, press hard along the breastbone to flatten the chicken completely. Refrigerate the chicken until ready to use.

In a medium-sized bowl, stir together all the paste ingredients. Using your hands, smear the spice mixture all over the chicken, even tucking it under the skin. You may want to put on a pair of food-safe disposable gloves, as this step can be messy. Transfer the chicken to a sheet pan and cover with plastic wrap. Refrigerate for 2 hours to allow the flavors to develop in the meat.

Set up the EGG for 350°F (180°C), indirect with a drip pan. Fill your firebox with natural lump charcoal, layering it with two chunks of smoking wood. For this dish, I like to use hickory or mesquite wood. With the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 350°F (180°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 30 percent open. Make minor adjustments as necessary.

Once the cooker comes up to temperature, place the chicken, breast side up, on the cooking grid and close the lid. Cook until the chicken reaches an internal temperature of 180°F (82°C) in the thickest part of the thigh and 165°F (73°C) in the breast, 65 to 75 minutes. Remove the chicken from the grill and allow it to rest for 15 minutes before carving. Serve with lime wedges.