Smoked Glazed Chicken
Elevate your next barbecue with this irresistible Smoked Glazed Chicken—a recipe that combines the deep, smoky flavors of hickory or applewood chips with a sticky-sweet homemade glaze. This whole chicken is seasoned to perfection with a bold dry rub featuring smoked paprika, garlic powder, and a hint of cayenne for optional heat. Slowly smoked at 250°F, the chicken turns out tender, juicy, and infused with mouthwatering aroma. A luscious glaze made from honey, brown sugar, apple cider vinegar, and barbecue sauce takes it to the next level, creating a caramelized finish that's simply unforgettable. Perfect for gatherings or a laid-back weekend meal, this recipe is your go-to for mastering smoked chicken with rich, bold flavors and a glossy, golden glaze.
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Recipe Information
Ingredients
- 1 piece whole chicken
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 0.5 teaspoons cayenne pepper (optional)
- 3 tablespoons brown sugar
- 3 tablespoons apple cider vinegar
- 4 tablespoons honey
- 2 tablespoons unsalted butter
- 0.5 cups barbecue sauce
- 2 cups wood chips (hickory or applewood)
Instructions
Preheat your smoker to 250°F (121°C) and prepare the wood chips by soaking them in water for 30 minutes.
Rinse the chicken under cold water and pat it dry with paper towels. Trim any excess fat or loose skin.
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, cayenne pepper (if using), and 1 tablespoon of brown sugar to create the dry rub.
Generously coat the chicken inside and out with the dry rub, ensuring even coverage.
Place the chicken in the smoker, breast side up, and add the soaked wood chips to the smoker as instructed by the manufacturer.
Smoke the chicken for about 2.5 hours, or until the internal temperature in the thickest part of the breast reaches 150°F (65°C).
While the chicken is smoking, prepare the glaze. In a small saucepan over medium heat, combine the remaining 2 tablespoons of brown sugar, apple cider vinegar, honey, butter, and barbecue sauce. Bring to a simmer and cook for 2-3 minutes, then remove from heat and set aside.
Once the chicken reaches 150°F (65°C), brush a generous layer of glaze over the entire chicken. Continue smoking the chicken for an additional 30-40 minutes, or until the internal temperature in the thickest part of the breast reaches 165°F (74°C).
Remove the chicken from the smoker and let it rest for 10 minutes to allow the juices to redistribute.
Carve the chicken and serve with your favorite sides. Enjoy your perfectly smoked and glazed chicken!
Nutrition Facts
Calories |
1067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 5085 mg | 221% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 141.2 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1059 mg | 23% | |
*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.
