Smoked Chicken
Juicy smoked chicken with a crispy skin, infused with rich smoky flavors.
20 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 tbsp olive oil
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper (optional)
- Wood chips (hickory or applewood)
Nutrition Facts
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Instructions
Prepare the chicken: Pat the chicken dry with paper towels, inside and out. This helps achieve crispy skin.
Make the rub: In a bowl, mix smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper (if using).
Season the chicken: Rub the chicken with olive oil, then generously coat it with the spice mix, covering all surfaces.
Preheat the smoker: Preheat your smoker to 225°F (107°C). Add wood chips for smoke flavor (hickory or applewood recommended).
Smoke the chicken: Place the chicken on the smoker rack, breast-side up. Smoke for about 2 hours or until the internal temperature reaches 165°F (74°C).
Rest and serve: Remove the chicken from the smoker and let it rest for 10-15 minutes before carving. This keeps the juices inside.
Chef's Tips
- Dry Brine: For extra flavor, season the chicken with salt and let it sit uncovered in the fridge overnight before smoking.
- Smoke Intensity: Soak wood chips in water for 30 minutes before using to produce more smoke and prevent burning.
- Temperature Check: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) at the thickest part.
- Crispy Skin: For crispier skin, increase the smoker temperature to 275°F (135°C) for the last 30 minutes.
- Leftovers: Store leftover smoked chicken in an airtight container in the fridge for up to 3 days. Reheat gently to retain moisture.
