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.
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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.
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Kim
Looking forward to trying this recipe next!
I notice you cut the chicken thru the breast, rather than from the back (i.e. cutting backbone out.). Is this just a preference thing, or does it make the chicken cook better when you cut them the breast?
Amanda Mason
It's a preference thing. This recipe works well if you cut it this way, spatchcock it or even smoke it whole! I've done it all 3 ways and it's amazing all ways.
Barry
Alright I am trying this right now. I didn't let it marinate over night and cut down on the brown sugar....fingers crossed only 4-5 hours left
Amanda Mason
You should be just fine!! Let me know how it turns out!
Barry
Turned out perfect. House smelled like smoked meat...not sure if that was a good thing...but overall great recipe. Thank you for your help.
Amanda Mason
I'm so glad you loved my chicken recipe!! And I think it's a great thing when the house smells like smoked meat!!! Love that smell! Reminds me of my childhood!
Rick Behnke
Made this recipe to break in my new smoker. WOW! Turned out great! 5 Stars all the way. Going to try your brisket next.
Amanda Mason
YEAH Rick!! I'm SOO glad it turned out so great for you!! You have to tell me how you like the brisket and I'm especially interested in hearing how you do with my trick around getting past the stall!!
Steve
I'm going to be smoking the chickens tomorrow I just got them rubbed up and covered in the fridge tommorow night I'll let you know how it turned out
Amanda Mason
Thanks, Steve!! I can't wait to hear how they turn out for you!!
Steve
Turned out great 👍 juicy and tender with great flavor
Amanda Mason
Nice! I'm so glad you loved it!! Thanks for letting me know!!
Nick
There is quite a strong argument that soaking the chips is waste of time and counterproductive.
The chips will not take up much water anyway, and certainly not in a 1/2 hour or so. If they are wet, they will not smoke, but just steam. Then they dry out anyway and will do what they do.
Far better to place them in an air-controlled container (Alfoil wrapped and either perforated or folded to reduce air) which limits air supply and lets them smoke, not burn.
Place this package far enough from the direct heat that you get them smoking not burning. Not a bad idea to start them smoking with a flame, then blow them out and let them keep smoking in a warmer place.
Amanda Mason
There is A LOT of opinion out there on this topic of whether or not to soak the wood chips/chunks or not. Some people soak their wood before placing it in the smoker. But based on my years of experience, my thought around this is that it isn’t always necessary to soak the wood before you smoke. Sometimes I do and sometimes I dont. The thought process behind soaking wood in water prior to smoking is that the moisture in the wood will slow the combustion and create a better flavored, longer smoke time than wood that wasn’t soaked. What I’ve found is that when I soak wood, it takes a lot longer to produce smoke, and doesn’t produce as much smoke. When I use dry wood, I get an immediate smoke which lasts a long time. You have to keep in mind that smoking is both an art and a science. And depending on the cut of meat, temperature, length of smoke and technique used depends on whether or not soaking the wood makes sense.
Darlene
You soak the wood chunks in I imagine water?
I got my 1st smoker,and your my 1st pick 🙂
Amanda Mason
Awe yeah!! Yes, soak them in water 🙂 Please let me know how the chicken turns out!!
Tom Aldous
You do no mention how much wood chips to use on these recipes. Do you fill it with wood chips the whole time the food is cooking?
Amanda Mason
You need to fill the entire wood pan up with chunks or chips. If you use chunks, they will last the entire smoke time without you 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 2-3 hours and add more if they have burned out. Let me know if that helps you!
Tom Aldous
Thank you for getting back to me so soon. This should be in the instruction manual for us first time users.
Amanda Mason
Agree! I'll update the post 🙂
Baltisraul
Most any smoke related recipe usually requires about 3 hours of direct smoke. We like the 3 hr timetable because it sets just the correct amount of smoke flavor to our food.
Devildogette
I purchased an electric smoker recently & wanted to try smoking a chicken. I stumbled onto you recipe, which by the way is really delicious. Everyone loved it & your directions were on point. Wish I could leave a picture because it came out very close to the one in your recipe.
Thanks for sharing
Amanda Mason
Yeah! I'm so glad you all loved it! Thanks for letting me know how it turned out!! Let me know what other recipes you all try of mine!
Andre
I have not smoked the chicken yet. But I have my very first smoker - can’t wait to try it this weekend and I am definitely using your recipe and technique. Except throwing away the gizzard and innards good gravy and dressing bases. But anyhow
I love how you derail every part of your recipe. Can’t wait
Thank you
Amanda Mason
Thank you! You are going to have to let me know how it turns out for you!!!
Andre
So I made the smoked chicken AMAZING.
Turned out so good. Very juicy and smoked. When I do it the next time I will have to put it in but hers paper earlier. It became too burnt. Not burnt but a dark smoky color vs. a nice brownish.
But ohhhh my delish
Amanda Mason
I'm so glad you loved it!! You made my day! but what does this mean: "When I do it the next time I will have to put it in but hers paper earlier."
Nick
You throw out the giblets and neck? WTF?
I will try your ideas
Amanda Mason
You are more than welcome to smoke them if you want!! LOL! Or pull them out and use them for gravy!