Prep your grill for indirect cooking. We set up out weber kettle with the coal basket split with the cooking area in the centre of the grill.
Stabilize your temp around 170c / 340f
Pat dry your chicken, add a binder (we used Lane’s Sorta White) and sprinkle with a good even coat of Lane’s Sunday Roast rub.
Place on the grill, cover, and leave for 1hr
Combine the honey and butter in a small bowl
After an hour, check the internal temp. We’re going for a final temp of 65c / 150f. Towards the end of the cook, at around 55c start mopping with your butter and honey mix being careful to not disturb the rub. Cover and mop every 10 mins to build up a nice glaze.
When you hit the internal temp, leave for 5 mins then remove from the grill and allow to rest for 10 mins.
After the rest, carve. slice and serve immediately.
