Bayou Bird

Directions

1. Pat the chicken dry and drizzle both sides with enough olive oil to lightly coat and sprinkle with Chicken Licka Bam Bam, using your hands to evenly coat the entire surface of the bird. Set chicken aside to marinate at room temperature while you prepare the grill (Note: the chicken can be seasoned and refrigerated up to a day in advance; remove it from the fridge 30 minutes before cooking.)
   

2. Prepare a charcoal grill for two-zone cooking, and build a medium-high fire. Clean and oil the grates. When the coals are glowing red and covered with a fine gray ash, remove the top cooking grate, place a disposable aluminum pan filled with 1 inch of warm on the side with no coals, and add a couple chunks of hardwood to the periphery of the fire.
   

3. Close the grill and vent the grill for smoking. When the fire begins producing a steady stream of smoke, place the seasoned chicken, skin-side up, directly on the grates over indirect heat. Close grill and cook until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads  175°F, about 45 minutes. Transfer the chicken to a rimmed baking sheet to rest for at least 10 minutes, and then carve as desired.
   

4. Place the chicken on a serving platter and top with any juices that have collected in the pan. Serve immediately, with lemon wedges and hot sauce.