There’s nothing quite like the aroma of slow-smoked chicken drifting through the backyard. This Smoked Chicken Recipe delivers tender, juicy meat with beautifully seasoned, smoky skin—perfect for weeknight dinners, weekend cookouts, or meal prepping for the week ahead. Whether you’re new to smoking or already love your smoker, this recipe is approachable, flavorful, and adaptable. Using a simple rub and low-and-slow cooking, you’ll get that classic smoke-kissed flavor every time. Keep reading for helpful tips, wood suggestions, and techniques to ensure your smoked chicken turns out perfectly every time.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 2.5 to 3.5 hours
Total Time: 3 to 4 hours
Servings: 6
Yield: 1 whole smoked chicken
Ingredients
For the Chicken:
- 1 whole chicken (4–5 pounds), giblets removed
- 2 tablespoons olive oil or yellow mustard (binder)
Dry Rub:
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
Optional Spritz:
- ½ cup apple cider vinegar
- ½ cup water
Wood Recommendation:
- Apple, cherry, or hickory wood chips/pellets for a balanced, smoky flavor
Directions
Step 1: Preheat the Smoker
Preheat your smoker to 250°F (121°C). Choose a mild fruit wood like apple or cherry if you prefer a slightly sweet flavor, or go with hickory for a bolder smoke profile.
Step 2: Prepare the Chicken
Pat the chicken completely dry with paper towels. This helps the rub stick and encourages crispier skin. Rub the outside of the chicken with olive oil or mustard, then generously apply the dry rub over all surfaces, including under the skin when possible.
Step 3: Set Up for Smoking
Place the chicken directly onto the smoker grates, breast-side up. Insert a meat thermometer into the thickest part of the breast or thigh to monitor internal temperature throughout the cook.
Step 4: Smoke the Chicken
Smoke the chicken for 2.5 to 3.5 hours, or until the internal temperature reaches 165°F in the breast and 175–180°F in the thighs.
Tip: If desired, spritz the chicken with the apple cider vinegar mixture every 45–60 minutes to help keep the meat moist and enhance flavor.
Step 5: Optional Skin Crisping
If you prefer extra-crispy skin, raise the smoker temperature to 300–325°F for the final 15–20 minutes of cooking.
Step 6: Rest and Serve
Remove the chicken from the smoker and let it rest for 10–15 minutes before carving. Resting allows the juices to redistribute, keeping every slice moist and flavorful.
Nutrition Facts (per serving) — Estimated Values
- Calories: 310
- Protein: 32g
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 3g
- Sugar: 2g
- Fiber: 0g
- Sodium: 620mg
- Cholesterol: 95mg
Pro Tip:
If you’re looking to take your smoked chicken to the next level with consistent heat, effortless temperature control, and reliable results every time, consider using an Electric Smoker. Unlike traditional charcoal or wood smokers, electric models make it easy for beginners and seasoned pitmasters alike to achieve steady low-and-slow cooking without constant monitoring. This means juicier chicken, richer smoke flavor, and stress-free cooking—perfect for busy home cooks. If you don’t already own an electric smoker or are thinking about upgrading to a newer, more efficient model, now is the perfect time. Click the button below to explore top-rated Electric Smokers on Amazon and find the one that fits your cooking style.
Conclusion
This Smoked Chicken Recipe brings restaurant-quality barbecue right to your backyard with minimal effort and maximum flavor. The gentle smoke, simple seasoning, and slow-cooking method create a tender, juicy chicken that’s perfect for family meals, gatherings, or weekly meal prep. Enjoy it carved fresh off the smoker, shredded for sandwiches, or sliced for salads and bowls. No matter how you serve it, this smoked chicken is sure to become a go-to favorite in your BBQ rotation.
