Prepare Red Box smoker or other bbq grill for indirect cooking over dry heat. Smoker temp should be 400⁰. For best results place coals at least 17” below cooking grate.
Rinse and clean chicken. Remove the backbone by cutting down each side with a pair of kitchen shears. Place the bird breast side up and press down until the wishbone separates allowing the chicken to lay flat on the cutting board.
Pat the skin completely dry with paper towel.
Spray the skin with olive oil cooking spray and season both sides with Killer Hogs AP Rub. (salt, black pepper, and garlic can be substituted here).
Build a nest out of the fresh herbs on the cooking grate. Reserve a few herbs for placing directly on the hot coals.
Set the chicken breast up on the herb nest and place in the smoker. Add a few herbs to the fire and cook until an internal thermometer reads 165 in the breast or 175 in the thigh.
Remove the chicken from the smoker and rest for 10 minutes before cutting into individual pieces.
Drizzle the herb smoked chicken with White BBQ Sauce and garnish with fresh chopped chives. Serve with additional white bbq sauce for dipping.