Mix together salt, pepper, cajun spice and crushed garlic.

Rub all over chicken making sure to get in under the skin to let flavors realy get into the meat.

Peel and deseed papaya and liquidise fruit.

Rub pulp all over chicken making sure to cover complete bird.

Place chicken in a container, pour the rest of the pulp over the chicken and cover with cling film.

Store in refrigirator overnight.

Next day start Webber fire as normal and wait till heat is even.

Place chicken on gril and cover.

Bake chicken slowly for aprox 45 min to one hour or until cooked and moist.

(The best way to check this is to may a cut where the thickest meat is ie breast, and see the juices are clear.)

Then put your shavings in a small tin foil container on the hot coals and cover again for 5 to10 min, be sure not to spill any on the chicken.

This will smoke the chicken nicely.

When done, place on a platter and carve.

Serve hot. with a Huge garden salad