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Dry Rub
2 t paprika
1 t kosher salt
1 t garlic powder
1/2 t onion powder
1/4 t ground tumeric
1/4 t ground black pepper
Baste
2 T apple cider vinegar
1 T lemon juice
1/2 t kosher salt
1/2 t paprika
1/2 t garlic powder
Pull chicken out and cut in half, apply the rub and let it come to room temp so it will cook evenly. Prep your grill to cook on indirect heat. Lay each half of the chicken breast side to the coals. cook for 15 minutes, rotate as necessary to cook evenly, but don't flip until at least 25 minutes in. Then flip and baste the nearly cooked side. Cook another 10 or so minutes, keeping an eye on so it doesn't burn. Flip it back over and baste the skin a few times, letting it cook another 5 minutes or until your instant read thermometer reads tk. Pull it off and let it rest for 5-8 minutes before cutting it up.
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