Easy Smoked Chicken
Elevate your backyard barbecue game with this Easy Smoked Chicken recipe, perfect for beginners and seasoned pitmasters alike. Featuring a whole chicken infused with rich, smoky flavors from hickory or applewood chips, this dish is seasoned to perfection with a flavorful dry rub of paprika, garlic powder, brown sugar, and optional smoked paprika for an extra kick. With just 20 minutes of prep time and minimal effort, the smoker does all the work, resulting in tender, juicy meat with a crisp, flavorful skin. Whether you're hosting a summer cookout or craving a hearty dinner, this smoked chicken pairs beautifully with classic sides like coleslaw and corn on the cob. With its easy-to-follow steps and guaranteed crowd-pleasing results, this recipe will make you the star of any gathering.
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Recipe Information
Ingredients
- 1 unit Whole chicken
- 2 tablespoons Olive oil
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika (optional for extra smokiness)
- 2 cups Wood chips (e.g., hickory, applewood, or mesquite)
Instructions
Preheat your smoker to 225°F (107°C). Choose your favorite wood chips (hickory, applewood, or mesquite work well) and soak them in water for 30 minutes prior to use.
Remove the giblets from the inside of the chicken, if included. Rinse the chicken under cold running water and pat it dry with paper towels.
Brush the entire chicken with olive oil to help the seasoning adhere and to keep it moist during smoking.
In a small bowl, mix together the paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and smoked paprika (if using) to create a dry rub.
Rub the seasoning mixture all over the chicken, including under the skin and inside the cavity, for maximum flavor.
Place the chicken breast-side up on the smoker’s rack. Insert a meat thermometer into the thickest part of the chicken breast without touching the bone.
Add the soaked wood chips to your smoker according to the manufacturer’s instructions. Close the smoker lid and maintain a temperature of 225°F (107°C).
Smoke the chicken for approximately 3 hours, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the thighs reach 175°F (79°C).
Once done, remove the chicken from the smoker and let it rest on a cutting board for 10-15 minutes to allow the juices to redistribute.
Carve the chicken and serve it warm with your favorite side dishes, such as coleslaw, corn on the cob, or potato salad.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.7 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
