I also often smoke this chicken at about 400-425 degrees in a charcoal kettle grill. I do it over indirect heat, with the charcoal fire on one side and the chicken/s on the other.
I use a smoke box filled with chips placed over the fire to create the smoke. Hickory or Mesquite are my favourites but you can use any wood chips you like.
You can still smoke the chicken on a gas grill, just put the smoke box filled with wood chips under the racks on the v shaped flame deflectors that most gas grills have.
The chicken, of course is still over indirect heat as described in the recipe.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.