Finger Lickin Smoked Chicken
Get ready to impress your taste buds with this irresistible Finger Lickin' Smoked Chicken recipe, a smoky masterpiece that's perfect for barbecue lovers! This recipe features a whole, juicy chicken seasoned with a mouthwatering spice rub made from paprika, brown sugar, garlic and onion powder, and a hint of cayenne for just the right kick. The bird is slow-smoked with applewood chips at a low temperature to infuse it with bold, smoky flavor while keeping the meat tender and juicy. For an optional finishing touch, crank up the heat to crisp the skin to golden perfection. Whether served with classic BBQ sides like coleslaw and cornbread or paired with a fresh salad, this smoked chicken is guaranteed to be the star of your backyard gathering. Perfectly seasoned, expertly smoked, and bursting with flavor, it’s a dish you’ll want to savor down to the very last bite!
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Recipe Information
Ingredients
- 1 piece (approximately 4-5 lbs) Whole chicken
- 2 tablespoons Paprika
- 2 tablespoons Brown sugar
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 3 tablespoons Olive oil
- 2 cups Applewood chips (or other smoking wood chips)
Instructions
Start by preparing the chicken. Remove any giblets from the cavity, rinse the chicken under cold water, and pat it completely dry with paper towels.
In a small bowl, whisk together the paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the spice rub.
Rub the chicken all over with olive oil, including inside the cavity. Then, generously apply the spice rub to the entire chicken, ensuring it's evenly coated.
Prepare your smoker by preheating it to a temperature of 225°F (107°C). If you're using a charcoal or wood smoker, maintain a consistent low heat. Add the applewood chips according to the smoker's instructions to create a rich, smoky flavor.
Place the chicken on the smoker grate, breast side up. Make sure the chicken is positioned so smoke can evenly circulate around it.
Smoke the chicken for 3 hours, or until the internal temperature in the thickest part of the breast reaches 165°F (74°C) and the thighs reach 175°F (79°C). Use a meat thermometer for accuracy.
For an extra crispy skin, you can increase the smoker temperature to 375°F (190°C) during the last 15 minutes of cooking.
Once the chicken is fully cooked, carefully remove it from the smoker and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring moist and tender meat.
Slice the chicken and serve warm with your favorite barbecue sides, such as coleslaw, cornbread, or potato salad. Enjoy your finger-lickin' smoked chicken!
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 1879 mg | 82% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 7.3 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1295 mg | 28% | |
*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.
