Whole Smoked Chicken Recipe

Smoked chicken seems intimidating, I get it, but one of my favorite ways to cook chicken is to smoke it. 

Making a whole, smoked chicken is much, much easier than you might think.

HERE IS WHAT OUR READERS ARE SAYING:

“We tried this recipe for the first time and the chicken turned out so delicious. I will always use this recipe from now on for Smoked Chicken.” – Fabienne

It’s a whole chicken recipe that turns a simple bird into something truly special, perfect for serving your entire family.

Smoking a chicken may seem complicated, but with a few simple steps, you’ll be enjoying flavorful chicken that’s better than many restaurant dishes.

The cooking process is slower than roasting or grilling, but that’s the best way to lock in juices and flavor. That flavor is just sooooooo good!

Add a nice dry rub—often made with spices like garlic powder, onion powder, and brown sugar—and you’ll have a meal that leaves your taste buds dancing.

One of the coolest things about smoked chicken is that it goes with almost anything. Serve it with your favorite side dishes, shred leftover chicken into salads, or add it to sandwiches.

The chicken is that versatile. Plus, if you’re worried about having special tools, don’t sweat it. Let’s make a smoked chicken!

1. Flavorful and Moist: Low and slow cooking keeps it moist and tender with just the right smoky flavor.
2. Crispy Skin and Tender Meat: A good spice rub and the perfect cooking temp make this unforgettable.
3. Versatile and Impressive: It’s an easy recipe to impress guests, and the leftover chicken is great for chicken salad, wraps, or adding to other dishes.

• Water
• Kosher salt
• Honey or sugar
• Ice cubes
• Whole chicken
• BBQ rub (or seasoning blend)
• Lemon
• Garlic
• White onion
• Thyme sprigs

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1. In a large stockpot over high heat, add the water, salt, and honey. Stir to combine, cook just until the honey and salt are fully dissolved. T
2. ake off the heat and add the ice cubes. Stir until melted.
3. If the pot is large enough to hold the chicken, place the whole chicken directly into the pot with the brine. If it is not large enough, transfer the brine to a large container and add the chicken.
4. Cover, and let sit in the refrigerator overnight. 
5. Before smoking, prepare your smoker per the manufacturer’s instructions and preheat to 225°F.
6. Take the chicken out of the brine and pat dry with paper towels.
7. Sprinkle the rub all over the outside of the chicken and rub it into the skin.
8. Stuff the cavity with the lemon, garlic, onions, and thyme.
9. Tie the legs together with twine and place directly onto the grill of the smoker. 
10. Close the lid and smoke until the internal temperature when checked with a meat thermometer in the thickest part of the breast reaches 160°F. Take the chicken off the smoker and let rest for 15 minutes before carving.

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HOW LONG TO SMOKE A WHOLE CHICKEN?

Typically, it depends on the type of smoker and the size of your chicken, but around 5 hours at a smoker temperature of about 225°F (degrees f) is common.

Always use a meat thermometer or instant-read thermometer to check the thickest part of the breast and thickest part of the thigh for an internal temperature of the chicken around 160-165°F.

The cook time can vary, so trust your thermometer more than just the clock.

HOW TO PROPERLY FREEZE A WHOLE SMOKED CHICKEN?

Allow the chicken rest time after cooking.

Once cooled to room temperature, wrap it tightly in plastic wrap or foil, then place in an airtight container.

Freeze for up to a month.

To enjoy later, thaw in the fridge and reheat gently so the skin of the chicken stays tasty and the meat remains tender.

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ANY ADDITIONS?

You better believe it! Read on!

• Brush a little olive oil on the chicken before smoking for even crispier skin.
• Add a pinch of chili powder or black pepper to the rub for extra heat.
• Stuff in some chicken wings next to the whole chicken to smoke them together for a party platter.
• Sprinkle onion powder or garlic powder over the rub for extra depth.
• Try a drizzle of your favorite bbq sauce near the end of cooking for a sticky glaze.
• Serve with boneless chicken breasts cooked separately if you need more white meat.
• Add a side of grilled chicken thighs for variety in textures and flavors.
• Serve sliced lemons or oranges alongside for a bright citrus boost.
• Pair with smoky beans or mac and cheese as favorite side dishes.
• Garnish with fresh herbs like rosemary or parsley to make it look fancy.

ANY SUBSTITUTIONS?

Let me know in the comments how it turns out!

• Instead of honey, use brown sugar for sweetness in the chicken brine.
• If you don’t have thyme, use rosemary or oregano for a different herbal note.
• Try avocado oil if you’re out of olive oil for brushing.
• Replace lemon with lime for a twist of citrus flavor.
• Use a different seasoning blend if you don’t have a BBQ rub—think Cajun or Italian.
• If you can’t smoke, try roasting in the oven at a lower temperature for a long time, though you’ll miss the wood chips smoky taste.

Refrigerator: Let the chicken cool, then place it in an airtight container.

It should keep for about 3-4 days.

Reheat gently in the oven or air fryer so the flavors stay great and the skin side remains appealing.

Freezer: Cool the chicken to room temperature, wrap tightly in plastic wrap, then freeze.

When you want to enjoy it again, thaw in the fridge and gently warm it up.

This way you can enjoy smoked chicken even on a busy weeknight without starting from scratch.

Smoked chicken is a treat that brings smoky, savory, and tender flavors together in one dish.

With a simple dry brine, a good rub, and a low temperature cooking method, you’ll create a meal that makes your taste buds sing.

If you’ve tried this SMOKED CHICKEN, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!