Moist, tender, and packed with sweet & smoky flavor, this Smoked Whole Chicken is a showstopper!
There are a bunch of ways to ensure that chicken comes out moist and flavorful. For instance, you can brine it or marinate it. And some people swear that covering the bird with a layer of mayo before cooking results in the most tender meat. While there’s no denying that all of these methods do yield great results, I think the easiest, most flavorful, and juiciest way to go is with this Smoked Whole Chicken.
We got a smoker a few years back, and the first time we smoked a whole chicken, we could not believe how delicious it was. We used this recipe, and that combination of dry rub spices—with dark brown sugar that gives the skin a gorgeous color and glorious crispness—and the wood chips (we used a mix of applewood and hickory) infused the meat with this incredibly smoky flavor. And it was so moist and tender. I used to be a person who purchased rotisserie chickens all the time for meals and then repurposed the leftovers for other dishes. However, now I hardly ever do because it is so easy to make this delectable Smoked Whole Chicken—its unique taste just elevates every dish I use it in.
While smoking takes more time than roasting, the prep is really quick and easy. All you have to do is mix the dry ingredients together, pat your chicken dry, rub the mix all over the chicken (and under the skin), stick it in the smoker, and wait. Yeah, as Tom Petty said, “The waiting is the hardest part,” but we all know that anything worth having is worth waiting for, and this Smoked Whole Chicken will not disappoint. I can’t even describe the depth of flavor that results from these spices and this cooking method, but I’ll try: smoky, sweet, salty, savory. Simply extraordinary.
We use our smoker all year round, but in the summer, we love to pair Smoked Whole Chicken with Baked Beans and Cole Slaw for a terrific warm-weather meal.
Grilling vs Smoking
Smoking and grilling are different ways of cooking: smoking is a “low and slow” method over indirect heat using wood chips that will permeate the meat with a smoky flavor; grilling is a direct heat method over flames or charcoal—it takes less time than smoking and produces a charred flavor. Both methods are great for chicken.
But what if you want to make this Smoked Whole Chicken but you don’t have a smoker? You can still get the flavor with your grill! Some gas grills come with a smoker box specifically for wood chips, or you can purchase one. Another option is to wrap wood chips in some aluminum foil and place the packet on the grill grates. You can also get a smoky flavor with a charcoal grill by sprinkling wood chips over the hot charcoal.
How to Make Ahead and Store?
In an airtight container, the Smoked Chicken can be stored in the refrigerator for up to 4 days and in the freezer for up to 3 months (thaw frozen chicken overnight in the fridge before reheating).
Serving Suggestions
When Smoked Whole Chicken is the star of the show, you want to make sure you have a worthy co-star! Potatoes are a fan favorite, like Garlic Mashed Potatoes, but I also love this chicken with Spicy Corn and Bacon Macaroni and Cheese. And round this meal out with Grilled Green Beans and Asparagus Fries in supporting roles!
You won’t believe the burst of unique flavor other dishes get when leftover Smoked Whole Chicken is added to them. It creates a great balance with the citrus in Lemon Pasta Salad and brings another layer of richness to this Brie Pasta. Make a more hearty meal with this Wedge Salad with slices of smoky chicken (and add some crunchy Roasted Chickpeas on top!). And you know how I love to make sandwiches out of leftovers, so you won’t be surprised to see Garlic Rolls spread with Tomato Chutney and then stuffed with sliced or shredded Smoked Chicken, Roasted Red Peppers, and Bread and Butter Pickles in my kitchen!
Smoked Whole Chicken
Ingredients
- 1 whole chicken 4-5 lbs
- 1/4 cup dark brown sugar
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon salt
Instructions
- Preheat your smoker to 250 degrees F. Use applewood or hickory wood chips for best flavor.
- In a small bowl, mix together the dark brown sugar, chili powder, smoked paprika, onion powder, garlic powder, dried oregano, and salt.
- Pat the chicken dry with paper towels. Rub the spice mixture all over the chicken, making sure to get under the skin where possible.
- Place the chicken in the smoker. Smoke for 3.5 to 4 hours, or until the internal temperature reaches 165 degrees F in the thickest part of the thigh.
- Remove the chicken from the smoker and let it rest for 10 minutes before carving.
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