1 tablespoon hot chili paste (such as sambal oelek)
1 teaspoon Worcestershire sauce
½ teaspoon celery seeds
1 teaspoon Keith Lorren BBQ rub
1 teaspoon Keith Lorren Seasoned Sea Salt
Kosher salt and freshly ground black pepper to taste
½ teaspoon chicken bouillon
MARINADE THE CHICKEN OVERNIGHT
Put all marinade ingredients into a blender and liquify.
Poke holes in chicken to allow marinade to penetrate and rub marinade into chicken (you can also inject the chicken with the marinade and pour remaining marinade over chicken). Pour remaining marinade over chicken and allow to marinate overnight.
PREPARE THE CHICKEN
Remove chicken from marinade.
Smoke chicken over indirect heat for about 1 - 1 1/2 hours with coal, hickory, oak, cinnamon sticks, pimento wood or all spice, and sliced onions. Temperature should be about 250-300 degrees.
PREPARE THE WHITE BBQ SAUCE
Mix all ingredients together and allow them to sit for 1 hour so all the flavors develop. For a smokier sauce, add a few dashes of Keith Lorren’s Grill Concentrate seasoning.