Smoked Bucket Chicken Native American Style Chicken
Experience the rich, smoky flavors of tradition with this Smoked Bucket Chicken Native American Style Chicken recipe. Featuring a whole chicken marinated in a bold blend of smoked paprika, garlic powder, dried herbs, and chili powder, this dish captures the essence of rustic outdoor cooking. Slowly smoked over hardwood chips like hickory or mesquite, the chicken develops an irresistibly tender interior and a beautifully charred, aromatic exterior. Perfectly suited for gatherings, this recipe celebrates Native American culinary heritage and pairs wonderfully with roasted vegetables, wild rice, or cornbread. Whether you're a grilling enthusiast or new to smoking, this recipe's step-by-step guidance ensures authentic, flavorful results every time.
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 2 tablespoons Kosher salt
- 1 tablespoon Ground black pepper
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Chili powder
- 2 tablespoons Olive oil
- 2 cups Hardwood smoking chips (e.g., hickory or mesquite)
- 2 cups Water
Instructions
Rinse the whole chicken under cold water and pat it dry with paper towels. Remove any internal giblets if present.
In a small bowl, combine kosher salt, ground black pepper, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, and chili powder.
Rub the chicken generously with olive oil, ensuring full coverage. Then, apply the spice mixture evenly over the entire chicken, including inside the cavity.
Cover the chicken and allow it to marinate in the refrigerator for at least 2 hours (or overnight for deeper flavor).
Soak the hardwood smoking chips in water for at least 30 minutes while the chicken marinates.
Prepare a smoker or grill for indirect cooking. Preheat it to 225°F (107°C). If using a grill, set up the heat source on one side and leave the other side cool.
Once the smoking chips have soaked, drain them and place them directly on the hot coals (if using a charcoal grill) or in a smoker box (if using a gas grill). Close the lid to allow the smoke to build up.
Place the chicken breast-side up on the cool side of the grill or smoker. Close the lid and allow the chicken to smoke for about 3 hours, maintaining a steady temperature of 225°F (107°C). Add more smoking chips as needed to maintain a steady flow of smoke.
Check the internal temperature of the chicken using a meat thermometer. The thickest part of the breast should read 165°F (74°C) and the thighs should read 175°F (79°C).
Once fully cooked, remove the chicken from the smoker or grill and allow it to rest for 10-15 minutes before carving.
Carve the chicken into desired portions and serve with traditional sides such as roasted vegetables, wild rice, or cornbread for a complete Native American-inspired meal.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 3731 mg | 162% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 0.9 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 625 mg | 13% | |
*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.
