Chimayo Chile Smoked Chicken

3 Tbsp. Chimayo Red Chile Powder
1 tablespoon salt
1 1/2 tsp. garlic powder
1/2 tsp. thyme leaves
1/4 tsp. cumin seeds
1/2 tsp. Los Chileros Mexican Oregano
1 (3 ½- to 4-pound) chicken
olive oil spray

Prepare your smoker and set temperature to 400 degrees F.
In a spice grinder or small food processor, process the spices into a fine powder.
Rinse and clean chicken. Remove the backbone by cutting down each side with a pair of kitchen shears. Place the bird breast side up and press down until the wishbone separates allowing the chicken to lay flat on the cutting board.
Pat the skin completely dry with a paper towel.
Spray all over with olive oil spray and rub all over with spice mixture.
Place chicken in the smoker and cook until a thermometer reaches 165 degrees F in the breast.
Remove from smoker and rest 10 minutes before cutting and serving.

Click here for Chimayo Red Chile Powder

Click here for Los Chileros Mexican Oregano