Pit-Smoked Chicken with Caramelized Onion and Smoked Paprika

Mix smoked paprika, salt, black pepper, and minced garlic with sunflower oil to form a paste. Rub generously under and over the chicken skin, covering every surface. Let rest at room temperature for 30 minutes.

Slice yellow onions into thin half-moons. Melt butter in a heavy skillet over medium-low heat, add onions and salt, and cook slowly for 25-30 minutes, stirring occasionally, until deep golden and jammy. Set aside half for serving.

Prepare your grill or pit with natural charcoal and add a handful of soaked wood chips (hickory or fruitwood) for authentic smoke. Bring to a stable low heat of 120-135°C.

Place the seasoned chicken breast-side up on the grill away from direct flame. Add 1 cup water to a drip pan beneath. Smoke for 1 hour 15 minutes, maintaining temperature.

Brush the chicken with half the caramelized onion mixture, tent loosely with foil, and continue smoking for another 45-60 minutes until internal temperature at thickest thigh reaches 74°C.

Transfer chicken to a cutting board, tent with foil, and rest for 10 minutes. This allows juices to redistribute for moist, tender meat.

While chicken rests, warm remaining caramelized onions in a small pan over low heat. Carve the chicken and serve topped with warm caramelized onion glaze.