Buddy Foster: This recipe is Buddy’s own creation, and he says it came about over 40 years of cooking. The herb mixture gives the chicken a very zesty, fresh flavor, and this is an especially tasty roasted chicken recipe for the spring and summer months, when fresh herbs are plentiful. You can use a whole chicken or pieces. Remember that pieces will cook faster than a whole, so adjust your times accordingly. Buddy’s friend Alan augmented this recipe by throwing one jalapeño into the blender while he was making the sauce, and he cooked the chicken “beer-can” style. Buddy suggests cooking extra; the leftovers are great!
1 handful fresh mint
1 handful fresh basil
1 handful fresh parsley
1 tablespoon minced fresh thyme leaves
2 tablespoons fresh lemon juice
1 to 2 cloves garlic, minced
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 (3 1/2- to 4 1/2-pound) whole chicken
Set up your grill to smoke at 230 degrees F to 250 degrees F. Place all the ingredients except the chicken in a blender and blend until smooth. Rinse the chicken inside and out and pat it dry with paper towels. Paint the paste onto the chicken with a pastry brush. Smoke for about 3 hours, basting every 30 minutes with the herb mixture. Cook until the internal temperature registers at least 165 degrees F.