Okay, now for the good part.

First thing I do — pat the chicken dry. Like, really dry. It helps the skin crisp up. Then I rub olive oil all over it.

Now mix all those spices in a bowl and sprinkle them generously on every side. Don’t be shy here — you want that flavor to stick. I sometimes even rub a bit under the skin (yeah, it’s messy but worth it).

Let it sit for at least 30 minutes at room temp. Or, if you’ve got time, cover it and pop it in the fridge overnight. The longer, the better.

Fire up your pellet grill and set it to 225°F (about 107°C).

That’s the magic low-and-slow temp.

Add your pellets — I go for applewood if I’m cooking poultry. It gives that gentle sweet smoke.

Wait till the grill stabilizes. You’ll smell it — that first whiff of wood smoke always hits differently.

Place your chicken right in the center of the grill, breast side up. Close the lid.

And now — patience. Let it smoke for about 2 to 2½ hours, until the internal temperature hits 165°F (74°C).

Halfway through, I give it a light spritz with apple juice using my spray bottle. Keeps the skin moist and adds that subtle fruity note.

Sometimes I’ll baste it with butter or a bit of BBQ glaze toward the end if I want that shiny, caramelized finish.

When it’s done, take it off the grill and let it rest for 10–15 minutes.

Don’t skip this — it’s where the juices settle back in.

Then carve it up. You’ll notice that tender, smoky flavor all through the meat — not just the skin.