Applewood Smoked Chicken

Name: Applewood Smoked Chicken
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
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)

Published: May 3, 2023 by Amanda Mason · 274 Comments

Yield 6 people

Cook 5

Prep 15

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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!

Applewood Smoked Chicken on a wooden cutting board, fork in chicken.

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
ℹ️ Why This Recipe Works
🛒 Ingredients You'll Need
📋 Variations
🔪 How Spatchcock A Chicken
📖 Preparing The Smoker
🐔 How To Smoke A Whole Chicken
🙋🏼 Recipe FAQs
💭 Expert Tips
🍽️ Other Smoked Foods You'll Love
Applewood Smoked Chicken

✔️ 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

Smoked Applewood chicken leg on a white plate.

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.

Bowl containing bbq brown sugar rub, whisk in a bowl.

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.

Person cutting spine of chicken for spatchcocking.

Step 3: Repeat on the other side to remove the backbone completely.

Person cutting backbone from a raw chicken.

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Step 4: Turn the chicken over and press down firmly on the breastbone to flatten it out.

Pressing firmly on a chicken that has been spatchcocked.

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.

Man's hands sauteing a whole chicken with a smoke 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.

Glass pyrex dish containing a marinated whole raw chicken.

Step 3: Prep the smoker and once it has preheated to 225°F, put it on a rack in the smoker breast side up.

Raw smoked chicken being placed in a smoker.

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.

Cooked Applewood Chicken sitting on a wooden cutting board.

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

How do I get crispy skin on smoked chicken?

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.

What is the optimal temperature for smoking a whole chicken?

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.

What wood is best for smoking chicken?

Apple wood works best with this recipe, but any mild flavored wood will work well. Pecan and cherry wood are all great choices!

How do I keep the chicken from drying out during smoking?

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.

Silver fork in a piece of sliced Applewood smoked chicken.

💭 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!

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About Amanda Mason

Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

Comments

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