• 1 1/2 teaspoons chili powder
• 1 teaspoons whole cumin seed, finely ground.
• 1 teaspoons dried cilantro
• 1/2 teaspoon onion powder
• 1/2 teaspoon granulated garlic
• 1 teaspoon chipotle seasoning flakes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon peppercorns, finely ground
• 1 teaspoon  Mexican oregano

Like usual mix in all the ingredients one at a time and mixing very well.

Chicken Ingredients:

• 1 whole fryer chicken
• guacamole
• taco sauce
• tortillas
• tomato, diced
• onion, diced
• shredded lettuce
• shredded Mexican cheese
• 2 batches taco seasoning mixture
• olive oil

To get started, remove chicken from package and cut in half done the breast bone using a good knife or kitchen scissors.  Remove the skin from the chicken and rinse with water and pat dry with a paper towel. 

Rub a little bit of olive oil all over the chicken and then rub on the seasoning making sure you get a good coat all over the chicken.

Grill the chicken with indirect heat with a temperature of around 350, until the chicken is cooked thoroughly.  Make sure to grill the chicken, breast side up.  Use a few chunks of hickory wood to add a little bit more flavor to the chicken.

Once the chicken is cooked remove from grill and let rest for about 10 minutes.  As the chicken rests, place the tortillas on the grill for about 30 seconds per side to get them warm.

Pull apart the chicken in small pieces.  Serve with the tortillas, guacamole, taco sauce, cheese, onion, tomato, and lettuce.

About the only thing I would change is would add another batch of taco seasoning to get a better coat.  The seasoning mixture had so much flavor.  The one thing I forgot to get out of the refrigerator was the cheese, but no one really missed it.