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Smoked Whole Chicken ( Juicy, Flavorful & Easy)

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Nelli

We love to smoke a whole chicken on our smoker, it is one of the easiest ways to create a flavorful, juicy meal with minimal effort. My husband usually does all our barbeques but I myself have smoked a whole chicken before it is that easy, and trust me I am not good on the grill.

The low, slow cooking process allows the smoky flavor to penetrate the meat while keeping the chicken incredibly tender with crispy golden skin and rich barbeque flavor. It is perfect for hosting a larger crowd of people and only takes 2 hours of smoking the chicken in a smoker. Unlike roasting in the oven, smoking the chicken adds a deep wood-fired flavor that takes this simple dish to the next level. Whether you use a pellet grill, electric smoker, or charcoal smoker, this recipe is simple enough for beginners but delicious enough to impress guests.

Ingredients You’ll Need:

  • 1 whole chicken
  • 2 Tbsp olive oil
  • 1 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp dried thyme
  • 1 Tbsp dried oregano

Instructions:

  • Heat up The Smoker: – Heat up the smoker by using charcoal 250F (121C). Good wood choices include: Hickory, Applewood, Cherry, or Oak. I always use the apple woods chips with hardwood charcoal. Avoid over-smoking. Thin blue smoke is what you’re after, not thick white clouds. I use the Louisiana Egg smoker and it turns out every single time to perfection.
  • Cut the Chicken: – For this recipe, the chicken is spatchcooked, which means the backbone is removed so the chicken lays flat. This helps the chicken cook more evenly and allows the skin to get crispier when smoking. Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it completely.
  • Flatten the Chicken: – Flip the chicken over so the breast side is facing up. Press firmly down on the breastbone with your hands until the chicken flattens.
  • Prepare the Chicken: – Pat the chicken dry with paper towels. This helps the skin crisp up while smoking. Rub the entire chicken with olive oil, then coat evenly with seasoning mixture.
  • Smoke the Chicken: – Place the chicken directly on the smoker grates, breast side up. Smoke for 2 hours, or until the internal temperature reaches 165F (74C) in the breast and 175F (79C) in the thighs.
  • Rest Before Serving: – Remove the chicken from the smoker and let it rest for 10-15 minutes before carving. This helps keep the juices inside the meat.

Tips for the Best Smoked Chicken:

  • Dry the skin well: Moisture prevents the skin from crisping.
  • Use a meat thermometer: The most reliable way to avoid overcooking.
  • Increase heat at the end: If you want extra crispy skin, raise the smoker temperature by opening the velve to 375F for the last 10-15 minutes.
  • Season under the skin: Gently loosen the skin and rub seasoning directly on the meat for deeper flavor.

What to Serve with Smoked Chicken: Smoked whole chicken pairs well with classic comfort sides such as:

Storage Tips:

  • Refrigerator: Store leftover chicken in an airtight container for up to 4 days.
  • Freeze: Shred the meat and freeze for up to 3 months.
  • Reheating: Warm in the oven at 300F until heated through to keep the chicken moist.

If you have tried out this recipe please comment below, I would love to hear your feedback.

Recipe created by author.

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Smoked Whole Chicken (Juicy, Flavorful & Easy)

Smoked whole chicken is a simple and flavorful dish that delivers tender, juicy meat with delicious smoky flavor in just 2 hours. By spatchcooking (butterflying) the chicken so it lays flat, it cooks more evenly and in less time while allowing the skin to become crisp. With a simple seasoning rub everyone has in their pantry and slow smoking, this recipe creates a perfectly cooked chicken that's ideal for family dinners, meal prep, or backyard barbecues.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 people
Course: BBQ, Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Video

Ingredients
  

  • 1 Whole Chicken
  • 2 Tbsp Olive oil
  • 1 Tbsp Smoked paprika
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion powder
  • 1 Tbsp Salt
  • 1 Tbsp Black pepper
  • 1 Tbsp Dried thyme
  • 1 Tbsp Dried oregano

Equipment

  • 1 Smoker

Method
 

  1. Heat up The Smoker: – Heat up the smoker by using charcoal 250F (121C). Good wood choices include: Hickory, Applewood, Cherry, or Oak. I always use the apple woods chips with hardwood charcoal. Avoid over-smoking. Thin blue smoke is what you’re after, not thick white clouds. I use the Louisiana Egg smoker and it turns out every single time to perfection.
  2. Cut the Chicken: – For this recipe, the chicken is spatchcooked, which means the backbone is removed so the chicken lays flat. This helps the chicken cook more evenly and allows the skin to get crispier when smoking. Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it completely.
  3. Flatten the Chicken: – Flip the chicken over so the breast side is facing up. Press firmly down on the breastbone with your hands until the chicken flattens.
  4. Prepare the Chicken: – Pat the chicken dry with paper towels. This helps the skin crisp up while smoking. Rub the entire chicken with olive oil, then coat evenly with seasoning mixture.
  5. Smoke the Chicken: – Place the chicken directly on the smoker grates, breast side up. Smoke for 2 hours, or until the internal temperature reaches 165F (74C) in the breast and 175F (79C) in the thighs.
  6. Rest Before Serving: – Remove the chicken from the smoker and let it rest for 10-15 minutes before carving. This helps keep the juices inside the meat.

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