Easy Smoker Recipes: Mouthwatering Smoked Chicken

My Foolproof Smoked Chicken Recipe for Beginners

When I first got my smoker, I was intimidated by all the techniques and recipes out there. But over time, I’ve perfected this easy smoked chicken recipe that never fails to impress. It’s become my go-to for backyard barbecues and family dinners alike. Let me share how I create this mouthwatering dish with minimal effort!

My Simple Ingredients

• 1 whole chicken (about 4-5 lbs) – I prefer free-range for the best flavor
• 2 tablespoons olive oil
• 2 tablespoons of my favorite BBQ rub (I’ll share my homemade blend below)
• Wood chips for smoking (I love a mix of apple and hickory)

For My Homemade BBQ Rub

• 2 tablespoons paprika
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (adjust to your heat preference)

My Easy Smoking Process

1. First, I prepare my smoker. I set it to 250°F (120°C) and add my wood chips. Getting the temperature stable is key for even cooking.
2. While the smoker is heating up, I pat my chicken dry with paper towels. This helps the skin crisp up nicely.
3. I mix all the ingredients for my BBQ rub in a small bowl. The smell is already amazing at this point!
4. Next, I rub the chicken all over with olive oil. This helps the rub stick and keeps the meat moist.
5. I generously apply my BBQ rub all over the chicken, including inside the cavity. Don’t be shy with it – flavor is what we’re after!
6. Once my smoker is at temperature, I place the chicken breast-side up on the grates. I insert a meat thermometer into the thickest part of the thigh, making sure not to touch the bone.
7. Now comes the waiting game. I smoke the chicken for about 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thigh.
8. I resist the urge to open the smoker too often – as the saying goes, ‘If you’re looking, you ain’t cooking!’ I check on it every hour or so, just to make sure everything’s going smoothly.
9. Once the chicken is done, I remove it from the smoker and let it rest for about 15 minutes before carving. This helps the juices redistribute, ensuring every bite is moist and flavorful.

My Favorite Serving Suggestions

This smoked chicken is incredibly versatile. Here’s how I love to serve it:

• Carved and served with my homemade coleslaw and cornbread
• Shredded and used in tacos or sandwiches
• Sliced over a big salad for a lighter meal
• Chopped and added to a creamy chicken salad

My Time-Saving Tips

• I often make a big batch of my BBQ rub and store it in an airtight container. It’s great on other meats too!
• If I’m short on time, I’ll spatchcock the chicken (remove the backbone and flatten it) before smoking. This can cut the cooking time almost in half.
• Leftover smoked chicken freezes well. I portion it out and freeze it for quick meals later.

Why I Love This Recipe

What I adore most about this smoked chicken recipe is its simplicity. It proves that you don’t need fancy techniques or obscure ingredients to create something truly delicious. The slow smoking process infuses the meat with an incredible flavor that you just can’t get from oven roasting.

I also love how forgiving this recipe is. Even if you’re new to smoking, it’s hard to go wrong. The low and slow cooking method ensures the chicken stays moist, and the BBQ rub adds layers of flavor that complement the smoky taste perfectly.

This recipe has become my secret weapon for impressing guests. There’s something about presenting a whole smoked chicken that just looks impressive, even though the process is so hands-off.

I hope you enjoy making and eating this easy smoked chicken as much as I do. It’s a great entry point into the world of smoking, and I guarantee it will have you hooked on that amazing smoky flavor. Happy smoking!