Smoked Chipotle Cinnamon Chicken

Smoky and spicy with crisp skin and succulent meat - these roasters are excellent served halved with sides, pulled on a bun, or sliced on a bed of greens. 

Ingredients

Procedure

1. Prepare wood chips by soaking for at least 30 minutes.
2. Preheat oven to 350°F. In a small bowl combine Lawry's Chipotle Cinnamon Rub and brown sugar. Rub mixture over chicken quarters and place on a wire rack on a parchment lined sheet tray.
3. Set smoker to cold smoke setting and add soaked chips. Run smoker for 10 minutes without chicken and allow initial acrid smoke to leave the unit. Place sheet tray with chicken in the smoker and cold smoke for 20 minutes.
4. Transfer smoked chicken to preheated oven and cook until chicken reaches an internal temperature of 165°F, about 30-35 minutes.