Simple smoked whole chicken
SIMPLE SMOKED WHOLE CHICKEN
This recipe is the perfect blend of simplicity and bold flavor—because with a busy life and four kids who love gourmet dinners, it has to be!A SIMPLE SMOKED WHOLE CHICKEN, seasoned with a classic trio of salt, pepper, and garlic powder, gets slow-smoked at 225°F to soak up that rich, woodsy flavor. The low-and-slow cooking method ensures tender, juicy meat with a crispy, golden skin that’s downright irresistible. Whether you’re new to smoking or a seasoned pitmaster, this recipe delivers big results with minimal effort.Dry It Well: Patting the chicken dry before seasoning helps the skin crisp up during smoking.Choose Your Wood: Hickory gives a bold, smoky flavor, while apple or cherry wood adds a slightly sweeter, milder smoke. Experiment to find your favorite!Check the Temp: Use a meat thermometer to ensure the thigh hits 165°F for perfectly cooked chicken. Avoid overcooking to keep it juicy.Rest Before Carving: Letting the chicken rest for 10 minutes locks in the juices and makes carving a breeze.While this recipe keeps things simple, you can easily jazz it up. Add a pinch of smoked paprika or cayenne to the seasoning mix for a subtle kick. Want a glaze? Brush on some honey or BBQ sauce during the last 30 minutes of smoking for a sticky, caramelized finish. You can also stuff the cavity with fresh herbs, lemon, or garlic cloves for an extra layer of flavor.This smoked whole chicken is a showstopper for family dinners, backyard BBQs, or even meal prep for the week. The leftovers (if you have any!) are fantastic in sandwiches, salads, or tacos. Pair it with your favorite sides—think creamy coleslaw, roasted sweet potatoes, or a crisp green salad—and you’ve got a meal that screams comfort and flavor.Ready to make this smoky, juicy chicken the star of your next meal? Grab the full recipe below, fire up your smoker, and let the magic happen. I’d love to hear how your smoked chicken turns out! Drop a comment below or tag me on social media with your BBQ creations.Bon appétit and happy smoking!
Equipment
- wood chips (hickory, apple, or cherry) for smoking optional
Ingredients
- 1 whole chicken (4–5 lbs)
- 2 TBSP sea salt
- 1 TBSP ground black pepper
- 1 TBSP garlic powder
Instructions
- Pat the chicken dry with paper towels, inside and out. Remove any giblets from the cavity.
- In a small bowl, mix the salt, black pepper, and garlic powder.
- Rub the seasoning mix generously over the entire chicken, including inside the cavity.
- Secure the legs and wings to the body of the chicken using kitchen twine or poultry pins for even cooking.
- Preheat your smoker to 225°F. Add your choice of wood chips (hickory, apple, or cherry) to the smoker box or according to your smoker’s instructions for a mild, smoky flavor.
- Place the chicken breast-side up on the smoker grate. Close the lid and smoke at 250°F for 3-4 hours (or about 45 minutes per lb) or at 275°F for 2-3 hours (or about 30 minutes per lb), until the internal temperature in the thickest part of the thigh reaches 165°F.
- Remove the chicken from the smoker and let it rest for 10 minutes, tented loosely with foil. Carve and serve hot.Serve this juicy, smoky chicken with grilled vegetables, coleslaw, or steamed broccoli for a classic barbecue meal.
Video
Nutrition
Serving: 1 chickenCalories: 1679kcalCarbohydrates: 10gProtein: 144gFat: 115gSaturated Fat: 33gPolyunsaturated Fat: 25gMonounsaturated Fat: 48gTrans Fat: 1gCholesterol: 571mgSodium: 14492mgPotassium: 1618mgFiber: 2gSugar: 0.2gVitamin A: 1099IUVitamin C: 12mgCalcium: 125mgIron: 8mg
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