COOK IT.
1 day ahead. Rinse and pat dry the chicken. Using a sharp knife cut along the backbone and flatten the chicken. Mix the spice for the
rub together in a small bowl, and season the bird with the spice rub. Wrap well and refrigerate overnight. At the same time, using a vegetable peeler, remove the zest from an orange and lay the slices on a rack to dry overnight. Place extra dried zest in an airtight container and freeze for later use.
The next day, light the Broil King® Keg and fill the diffuser pan with water. Place the grids on the lowest level above the water pan,
and lay the scallions and ginger root on the grids as a nest. Place the chicken on top of the scallions and ginger root, and adjust the
settings for a constant temperature of 300°F (149°C) for 1 ½ hour.
Lift the chicken from the grids, and remove the drip pan. Replace it with a foil pan filled with the aromatic tea mixture. Replace the
chicken, and set the temperature to 325°F (163°C). Continue to cook for about ½ hour or until the meat is cooked through.
Test for doneness with a meat thermometer. 170°F (77°C)