Mix all the marinade ingredients together in a bowl.
Prepare the chicken for cooking. If using a whole chicken, you can cut it in half along the spine.
Place the chicken in a large Ziploc bag and pour in the marinade. Seal the bag, and make sure the marinade is covering all the chicken.
Place bag in the refrigerator to marinade. We recommend marinating for about 4 hours, but a minimum of 30 minutes up to 8 hours is preferred.
Once you’re ready to cook the chicken, light the cooker according to instructions.
Insert hooks into the marinated chicken: Whole Chickens: Insert one hook under each breastbone with the legs hanging down. Insert the hooks so they face the same direction for easier hanging. Half Chickens: Insert one hook under the breastbone with the leg hanging down. Chicken breasts are fibrous enough that you can insert a hook through the thickest part of the breast. Throw away Ziplock bags used to marinate the chicken.
Marinated chicken halves with hook inserted.
Marinated Greek chicken halves hanging in the BHC.
Place the H-Frame on the top level of the cooker, and hang the chicken in the cooker. If needed (for an extra-large chicken), you can hang the chicken on the H-Frame and then lower the whole thing into the cooker.
Let the chicken cook for 2-2.5 hours or until the breast meat is 165˚F. If you plan on reverse searing, remove it when the breast meat is between 155-160˚F and then reverse sear. If cooking chicken breasts, it will probably only take 20-30 minutes.
Remove the chicken when done and enjoy!
Mix up some extra marinade and set it aside.
When the chicken has about 20-30 minutes left, remove it and brush on the extra marinade for an additional layer of flavor. DO NOT REUSE THE MARINADE FROM THE CHICKEN. It will have bacteria that could make you sick. Be sure to use fresh marinade.
Place the chicken back in the cooker and let it finish cooking