Smoking a chicken is EASY! Wow your taste buds with this melt-in-your-mouth smoked chicken! Prepped with a brown sugar, smoky paprika, and garlic based rub, this smoked chicken recipe tastes amazing!
Who doesn't love the taste of smoked meat? And I especially love smoked chicken. I've never met anyone who didn't get excited about sitting down to eat a meal that had some type of smoked meat, like slow smoked baby back BBQ ribs or a smoked pork shoulder for pulled pork barbecue sandwiches. Smoked meat is absolutely delicious!
And this Applewood smoked chicken is no different. It's fantastic! It's quick to prep, easy to smoke, and incredibly juicy. It pairs well with so many different side dishes like these creamy homemade deviled eggs, this grilled corn on the cob, and these smoked baked beans! I tell you...it's DELISH!
Smoking a whole chicken has never been easier. Anyone can do it. If you're new to smoking meat, this is a great beginner recipe to make. Even if you have experience smoking meat, this recipe is a must-have in your collection of smoker recipes! Everyone loves the smoky flavor and the taste of this tender meat.
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✔️ Quick Recipe Overview
Why This Is The Best Smoked Chicken Recipe: This is a 5 out of 5 🌟 rated recipe! It's tender, juicy, and full of favor. Watch the video in the recipe card to see how easy it is to smoke a chicken!
How Long It Takes: Marinate 12-24 hours. Smoke for 4-5 hours
Equipment You'll Need: charcoal, gas, electric, or pellet smoker
ℹ️ Why This Recipe Works
1. This smoked chicken can be made using any type of smoker.
2. No brining needed! The meat turns out incredibly moist and tender because you smoke it low and slow.
3. You can use this recipe on a whole chicken, spatchcocked chicken, or individual chicken pieces!
🛒 Ingredients You'll Need
The smoked chicken rub is flavorful and easy to make using common spices typically found in your pantry. It's the perfect mix of smoky and sweet.
- Whole Chicken - use a 4-5 pound whole chicken so that it will cook more evenly while smoking. This larger size also retains moisture better than the smaller ones.
- Dark Brown Sugar - contains molasses which adds more sweetness to the rub.
- Chili Powder - adds a hint of spice that pairs well with the sweetness of the brown sugar.
- Smoked Paprika - gives the rub a subtle smoky flavor.
- Onion Powder - pairs well with the other spices and gives the rub a well rounded flavor.
- Garlic Powder - adds a hint of garlic and savory flavor.
- Oregano - adds an additional layer of flavor to the rub which takes the flavor to a whole new level.
- Salt - adding salt to the rub improves the overall taste by providing a savory element.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- When it comes to smoking a chicken, you can either smoke it whole or spatchcock it.
- For more richness and added flavor, baste it with melted butter a couple of times while it's smoking.
- If using a water pan, try adding a 1 tablespoon of Liquid Smoke to the water. This will add to the smoky flavor.
- When you slow smoke a whole chicken, the skin can become dry and rubbery. And for those who love to eat the skin, you'll want to make sure it's moist and delicious. To get that delicious and moist skin, take a large cheesecloth and soak it in melted butter. Drape it over the chicken before you put it in the smoker. Smoke the whole chicken with the cheesecloth on the entire time and then remove it 30 minutes before it's done smoking.
🔪 How Spatchcock A Chicken
You can smoke a whole chicken with great results, but there is a benefit to spatchcocking. Spatchcocking is a cooking technique where you remove the backbone to split and flatten the bird. When it's flattened, it cooks faster and more evenly than a whole bird. This method results in juicier and more tender meat. I also use this method when making this roasted apple cider chicken!
Step 1: To spatchcock the chicken, start by removing and discarding the innards, such as the neck and liver that may be stuffed in the middle. Then place it on a cutting board.
👩🍳 Important Note: It's not necessary to rinse the chicken. Doing so can actually increase the risk of cross-contamination by the splashing of the water which can spread harmful bacteria around your sink and kitchen. The smoking process will kill the bacteria as long as it's cooked to the proper internal temperate.
Step 2: Using a pair of kitchen shears or a sharp knife, cut along one side of the backbone from the tail to the neck.
Step 3: Repeat on the other side to remove the backbone completely.
Step 4: Turn the chicken over and press down firmly on the breastbone to flatten it out.
The spatchcocked chicken is now ready to be seasoned and then smoked.
📖 Preparing The Smoker
Depending on the type of smoker you use will depend on how you prep it.
- Light the smoker and preheat it to 225°F before adding the meat.
- If you're using a water pan, use a disposable pan or wrap the water bowl with aluminum foil before adding the water. There are a lot of drippings when smoking and this will make cleanup easier after the smoke.
- Depending on what type of smoker you use will determine if you use wood chips, wood chunks, or pellets. If using wood chunks, they should last the entire smoke time without having to refill the pan. If you use wood chips, they will burn out by the end of the smoke time so check them every 1.5-2 hours and add more as needed.
🐔 How To Smoke A Whole Chicken
Step 1: Start by applying the rub and allow it to marinate. Take the rub and sprinkle it all over the chicken.
👩🍳 Chef's Note: Make sure to press the rub in really well, especially under the skin. This helps enhance the flavor. You want the chicken to be completely covered with the rub.
Step 2: Next, place the chicken in a large dish, cover with plastic wrap, and place in the refrigerator. Allow it to marinate for 12-24 hours.
Step 3: Prep the smoker and once it has preheated to 225°F, put it on a rack in the smoker breast side up.
Step 4: Insert a meat thermometer into the side of the breast ensuring it doesn't touch any part of the bone.
Step 5: Let it smoke low and slow. The method of smoking at a low temperature allows more flavor to build over a longer cook time.
Once the internal meat thermometer reaches 165°F, it's done. Remove it from the smoker and wrap it loosely with aluminum foil. This helps keeps it warm.
Allow it to rest for 10 minutes before slicing and serving. This allows the juices to redistribute and settle within the meat, resulting in an incredibly moist and more flavorful meat.
Look at that gorgeous smoked chicken! Smoked to perfection, it's incredibly juicy and makes for the perfect dinner!
🙋🏼 Recipe FAQs
Smoking low and slow won't get you the crispy chicken skin you're looking for. One method you can introduce is to start smoking at 225°F and then increase the smoker temperature to around 300°F toward the end of the smoking process. If you use this method, you have to be careful and do it just right so the meat doesn't dry out.
Another option is to brine the chicken and then smoke it at 325°F the entire time to try and get crispy skin. It can be done, you just have to adjust the smoking process.
I'm a fan of the low and slow process because that's the method that results in juicy and tender meat. Smoke a whole chicken, spatchcock chicken, and individual pieces between 225°F-250°F.
Apple wood works best with this recipe, but any mild flavored wood will work well. Pecan and cherry wood are all great choices!
There are 2 ways to ensure the meat doesn't dry out during smoking:
1. Smoking meat low and slow helps allows the meat to cook slowly and evenly. This gentle cooking process ensures the meat doesn't dry out and that the heat has enough time to penetrate the meat, breaking down the connective tissues and making it tender.
2. Ensure you don't overcook it. Remove the chicken from the smoker as soon as the internal meat thermometer reaches 165°F.
💭 Expert Tips
- Ensure the chicken is completely thawed before applying the rub and smoking it.
- For best results, let it marinate in the refrigerator overnight.
- I use (and recommend) wood chunks instead of wood chips for this recipe. Using larger pieces of wood produces a greater amount of smoke, enhancing the flavor of the meat.
- Always smoke to temperature, not time. As a general rule, you can estimate approximately 1.5 to 2 hours of smoking time per pound of chicken. Always use a digital meat thermometer when smoking meat to monitor the temperature of the meat. When it reaches 165°F, it's done.
- When using a smoker, the temperature will range back and forth several degrees. For best results, keep the smoker between 225°F and 250°F. But don't let it go over 250°F.
- Store in a container with a lid in the refrigerator for up to 3 days.
- For best results, reheat in the oven until warm. To ensure the meat doesn't dry out, add a small amount of chicken broth.
🍽️ Other Smoked Foods You'll Love
If you tried this smoked chicken or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
👩🍳 Looking for more information about smoking meat? Are you looking for more smoker recipes? I recently published a smoking cookbook that contains 65 smoker recipes that anyone can make!
Order your of Smoking Meat Made Easy copy today!
Applewood Smoked Chicken
Equipment
- Smoker any type
Ingredients
- ¼ cup dark brown sugar, packed
- 2 Tablespoons chili powder
- 1 Tablespoon smoked paprika
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 Tablespoon oregano
- 1 teaspoon salt
- 1 whole chicken, 4 to 5 pounds
Instructions
How To Spatchcock A Whole Chicken
- Start by removing and discarding the innards, such as the neck and liver that may be stuffed in the middle of the chicken. Place the whole chicken on a cutting board.
- Using a pair of kitchen shears or a sharp knife, cut along one side of the backbone from the tail to the neck.
- Repeat on the other side to remove the backbone completely.
- Turn the chicken over and press down firmly on the breastbone to flatten it out.
How To Smoke Chicken
- In a small bowl, mix together ¼ cup brown sugar, 2 tablespoons of chili powder, 1 tablespoon of smoked paprika, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of oregano, and 1 teaspoon of salt.
- Generously cover the chicken with the rub. Make sure to press the rub into the chicken really well, especially under the skin. You want the chicken to be completely covered with the rub.
- Cover the dish and refrigerate for 12-24 hours.
- After the chicken has marinated, prep the smoker accordingly and preheat it until the smoker reaches 225°F.
- Once the smoker has preheated, put the whole chicken on a rack in the smoker breast side up. Insert a meat thermometer into the side of the chicken breast ensuring it doesn't touch any part of the bone.
- Smoke the chicken at about 225°F until the internal meat thermometer reaches 165°F.
- When the chicken is done, remove it from the smoker.
- Wrap it loosely with aluminum foil and let the chicken rest for 10 minutes before slicing and serving.
Video
Notes
- Ensure the chicken is completely thawed before applying the rub and smoking the chicken.
- I use (and recommend) wood chunks instead of wood chips for this recipe. Using larger pieces of wood produces a greater amount of smoke, enhancing the flavor of the meat.
- Always smoke to temperature, not time. Use a digital meat thermometer when smoking meat to monitor the temperature of the meat.
- When using a smoker, the temperature will range back and forth several degrees. For best results, keep the smoker between 225°F and 250°F. But don't let it go over 250°F.
Bonnie
Pros:
The steps she explained were perfect.
The video helped me know how to "half" the chicken.
The steps to smoking it were right on!
Cons:
It didn't taste amazing like she said.
It was too smokey tasting even though I followed exactly her steps and also added apples, celery and onion to my water.
It tasted meh.This recipe needs tweeking.
Amanda Mason
Hi Bonnie! I'm glad the steps were perfect for you! As for the smoke taste - what type of smoker did you use? It's funny - everyone's taste buds are different. This recipe gets a lot of great reviews.
Rob W.
I made this yesterday w/ my own rub. 5.5lb bird for just shy of 6 hours @ 225. It came out amazing. Thanks for sharing!
Amanda Mason
Yeah Rob!! I'm so glad you liked the recipe and that it turned out so wonderful for you!!! This recipe is my most popular and I'm so glad you loved it!!
Anny G
Excellent rub recipe!
Can you put the rub in between the skin and chicken instead? Would it dehydrate the chicken? Or flavour be too strong? Have you tried it?
Thanks for the great recipes!
Amanda Mason
Hi Anny! Thank you for letting me know that you loved the rub! Yes - you can put the rub between the skin and chicken! I've done it many times and no it does not dry it out! And nno, it doesnt make the flavour too strong. Try it...you'll love the enhanced flavor!
Matt
I’m trying this tomorrow! I sadly already had a wet marinade on the chicken already when I saw this do you think it will work the same? Also this will be only my second time smoking anything so any advice would be awesome! It’s a 6lb chicken also
Amanda Mason
Well - it's too bad that you already applied a marinade because mine gets a TON of rave reviews! But - you can make mine next time. Tips for smoking...yes!
1. There is no need to flip the chicken when smoking it. Keep the lid closed as much as possible so the smoke doesnt escape.
2. It's ok for your smoker temperature to range between 225°-250°F. Just ensure it dos not go over 250°F or under 225°F.
3. Alweays use a digital thermometer when smoking. Insert it into the meat at a slight angle. Ensure it does not touch any part of the bone. Be careful to not pierce the chicken too much. The more you pierce the meat, the more juice will escape. I recommend piercing the meat in at least two different locations on opposite sides.
I have a smoker book for beginner's hitting the bookshelves in Nov 2020! Send me an email and I'll get you on my list of people to notify when it comes out. I talk a lot about beginner tips and it will have a lot of recipes in it! My email is amanda@recipesworthrepeating.com.
Matt
Thank you so much! I will definitely be trying the rub you have on the next one for sure I’ll email you now!!! Thank you for all the tips!!!
Amanda Mason
You are so welcome!
Matt N
Would spatchcocking the chicken produce similar results?
Amanda Mason
Yes - absolutely! You can even cook this one whole if you want! I've made them all 3 ways and it's fabulous!
Vickie
Is there a difference between spatchcocking and butterflying?
Amanda Mason
There is a difference, yes. Butterflying is when you cut the chicken almost entirely in half and spread the halves apart. Spatchcock is to cut the chicken along the spine, removing the backbone completely and spreading the chicken evenly.
This recipe is excellent as a whole, spatchcocked, or butterflyed.
Phil
Hi. Have you ever shredded the chicken after it was finished cooking in the smoker?
Amanda Mason
Hi Phil! Yes, I have. I have meat shredding claws that I use (https://amzn.to/2Bkbafj) and they work great! You can also use 2 forks, but these work really well!
Bill Davis
This turned out really good last night. Thank you for a great spice mix and smoking tips!
Amanda Mason
You are welcome, Bill! I'm so glad it was helpful!!
Scott Adams
This was delicious! Thank you for posting.
Amanda Mason
yeah! I'm so glad you loved it!! Thanks for letting me know how it turned out for you!
Robert B. McMurry
I’m getting my new Char Broil Electric Smoker for my birthday/father’s day and I’m so looking forward to cooking your smoked chicken recipe soon. I will be using leg quarters rather than a whole chicken, do you have any feedback on substituting leg.quarters for a whole chicken?
Thank You so very much!
Robert Mc
Amanda Mason
Hi Robert! Yes - I smoke leg quarters all the time! So - use the same rub in this recipe and let it marinate overnight but here's how you smoke leg quarters:
1. Prepare the smoker and pre-heat until the internal temperature reaches 225°F.
2. Place the chicken directly on the smoker racks and insert a digital thermometer.
3. When the internal temperature reaches 165°F, remove the chicken quarters from the smoker and let them rest for 3 minutes before serving.
It's so easy and you are going to LOVE your electric smoker!! Please let me know how my recipe turns out for you! I'm so excited to hear!!!
Vickie
How long does it take to smoke just hindquarters to the 165?
Amanda Mason
Leq Quarters tat about 2-3 hours to smoke at 225°F.
Joe Coleman
It was fantastic, thanks for the recipe
Amanda Mason
I'm SO glad you loved it!!!