Smoked BBQ Chicken

Servings: 4
Prep Time: 25 minutes
Inactive Time: Overnight
Cook Time: 80 minutes

Ingredients:

For the dry rubbed chicken:
3 tablespoons packed dark brown sugar
1 tablespoon kosher salt
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
½ teaspoon star anise
1 whole chicken (about 5 pounds), giblets removed

For the BBQ sauce:
3/4 cups ketchup
1/4 cup apple cider vinegar
1/2 cup water
2 tablespoons soy sauce
1 tablespoon dijon mustard
Remaining dry rub
1 teaspoon hickory liquid smoke (optional but recommended)

Special Equipment:
Aroma Roaster Oven

Instructions:

1. Prepare the chicken (the day before cooking):
Combine the brown sugar, kosher salt, smoked paprika, cumin, garlic powder, onion powder, freshly ground black pepper and star anise. Rub half of this mixture very generously all over the chicken, including the cavity.

Place in a large dish, and refrigerate uncovered for 2 hours or for best results, overnight

2. Make the BBQ sauce:
In a small saucepan over medium low heat, whisk together the ketchup, apple cider vinegar, water, soy sauce, dijon mustard, remaining dry rub, and liquid smoke (if using).

Allow to cook for 20 minutes, whisking often to reduce and allow flavors to marry.

3. Roast the chicken:
Preheat Aroma Roaster to 325 degrees.

Place the chicken on the roasting rack and cover. Roast for 60 minutes. Then remove the lid and baste generously with BBQ sauce, replace the lid and roast for another 20 minutes.

Serve warm with more BBQ sauce.