Loaf-pan chicken

MAKES: 4 Servings COOKING METHOD: indirect heat SUGGESTED WOOD: hickory, apple, apricot COOKING TIME: 2 hrs.

• 3/4 c. applesauce
• 3 Tbs. Worcestershire sauce
• 1 whole chicken (3 1/2 lbs.)

DRY RUB:

• 1 Tbs. turbinado sugar
• 2 1/4 tsp. paprika
• 1 1/2 tsp. black pepper
• 1 1/2 tsp. garlic salt
• 3/4 tsp. celery salt
• 3/4 tsp. salt
• 3/4 tsp. ground cumin
• 3/4 tsp. ground coriander

1. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by stacking the coals on only one side of the grill, leaving the other side empty.
2. In a small bowl, stir together applesauce and Worcestershire. Holding chicken over a 9x5x3 in. loaf pan, pour mixture over chicken, making sure chicken is thoroughly coated inside and out. Let excess liquid drip into loaf pan.
3. In another small bowl, combine dry rub ingredients and mix well. Coat entire chicken, inside and out, with dry rub. Place chicken into loaf pan, breast side up.
4. When grill temperature reaches approximately 300 degrees, place loaf pan on grill grate away from coals, close the cover and cook for 2 hrs., or until internal temperature of chicken thigh reaches 175 degrees. Let chicken cool a bit in pan before cutting into serving pieces.

PER SERVING: 496 CAL; 28 g FAT; (8 g SAT); 50 g PRO; 9 g CARB; 1 g FIBER; 1,139 mg SODIUM; 156 mg CHOL