Smoked Whole Chicken

Smoked Whole Chicken Tender whole smoked chicken made on a smoker is the best recipe for a weeknight dinner. 

The chicken is marinated in seasoning then smoked low and slow.

Smoked chicken with smoky flavor. I enjoyed eating this chicken as much as I enjoyed this spatchcock chicken. Whole smoked or grilled chicken are my all time favorite chickens.

 

Smoking a whole chicken seem a little bit intimidating but believe me it's easy and enjoyable. You'll love the entire process, from cleaning the chicken, to marinating it, to slow smoking it.  

Satisfy your taste buds with this beechwood smoked chicken 

It's summer and though it's very hot, I don't mind seating or standing next to a smoker for a couple of hours because it's worth it. 

If you've never smoked a whole chicken before then get excited because you'll be learning how to do it.

WHY WE LOVE THIS RECIPE

Prep: It only takes 10 minutes to prepare this recipe. 

Seasoning: This chicken uses homemade chicken seasoning. 

SMOKED WHOLE CHICKEN INGREDIENTS

Whole Chicken: Cut in the middle from the breast downwards. The chicken is slip so that smoke and heat can reach every part of the roaster. This process is called butterflying the chicken. It's the same process use when spatchcocking a chicken. 

Do you rather smoke chicken pieces? Then try this smoked chicken pieces recipe Smoked chicken pieces

Chicken Rub: I used easy homemade chicken seasoning. Here are the ingredients for chicken rub. 

• Brown onion also called onion powder

• Garlic powder

• Chilli Powder

• Cayenne

• Paprika

• Olive Oil

• Salt 

You can also use your favorite store-bought chicken rub.

CUTTING THE CHICKEN

I bought a whole chicken from a local grocery store. 

Start first by removing the neck, liver and gizzard that are stuffed in the middle of the chicken.

Rinse the chicken inside and out. 

Dry the chicken off with a paper towel. Place the chicken on a cutting board.

Get a sharp knife and slice the chicken in half by cutting from the breast down. 

Pull the breast apart. This process is called butterflying or spatchcocking a chicken.

HOW TO MAKE CHICKEN SEASONING 

how to make chicken marinade

In a mixing bowl add 7 tablespoons of olive oil, a tablespoon of onion powder, garlic, chilli, cayenne and paprika. Mix using a tablespoon til a perfect chicken seasoning is formed.

HOW TO MARINADE A CHICKEN 

How to brine a whole chicken

Rub the seasoning  between the skin, the meat and all over the chicken.

Cover with cling film and leave to marinate in the fridge overnight. You can leave to marinate for 5 hours if you don't have time.

HOW TO SMOKE A WHOLE CHICKEN

After the chicken has marinated, turn on your smoker (or light it) and let it preheat until the smoker hits 225 degrees. 

Fill the entire smoker  with beech smoking wood chips (If you are using a brazier then top it with leeks and spring greens.  

I wet my wood chips with water then wrap in aluminum foil and poke holes in the aluminum foil with a knife. Poking holes in the foil helps in the slow release of the smoke.

Once the smoker is preheated  place the whole chicken on the wire rack breast side up and close your smoker. 

Smoke the chicken at  225 degrees for about  5 hours. You will need to manage your temperature to ensure the smoker doesn’t get too hot. 

Breasts should be at 160°F and thighs should be at 170°F. You check the temperature by inserting the thermometer on breast and thighs.

Once the chicken has reached the correct internal temperature, remove it from the grill. slice and serve.

HOW TO STORE LEFTOVER CHICKEN

Let chicken cool completely.

Wrap it whole in a deep dish and cover with a plastic wrap. Refrigerate for 3 days.

WHAT TO SERVE WITH SMOKED CHICKEN

Pasta Salad

Vegetable Rice

Cheesy Potato Salad

More Chicken Recipes

Chicken Nuggets

Spatchcock Chicken

Smoked Chicken Pieces

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Tender whole smoked chicken made on a smoker is the best recipe for a weeknight dinner. The chicken is marinated in seasoning then smoked low and slow. Smoked chicken with smoky flavor. I enjoyed eating this chicken as much as I enjoyed this spatchcock chicken. Whole smoked or grilled chicken are my all time favorite chickens.

Smoked Whole Chicken

INGREDIENTS

• 4 Pounds Chicken
• 7 Tablespoons of olive oil
• 1 Tablespoon of onion powder
• 1 Tablespoon of garlic powder
• ½ Teaspoon chilli powder
• ½ Teaspoon cayenne powder
• 1 Tablespoon Smoked Paprika
• 1 Teaspoon Salt

METHOD

1. Take the chicken and remove all the parts that are stuffed inside like the liver, neck and gizzard.
2. Rinse the chicken inside and out. Dry off with a paper towel.
3. Place the chicken and on a cutting board, cut the chicken with a sharp knife from the breast to the bottom.
4. In a bowl, mix olive oil, onion powder, garlic powder, chilli powder, cayenne and smoke paprika.
5. Rub the chicken with the mixture until rub is gone. Cover with cling film or plastic wrap over the chicken and refrigerate overnight.
6. After the chicken has marinated, turn on your smoker (or light it) and let it preheat until the smoker hits 225 degrees. Fill the entire smoker with beech smoking wood chips (If you are using a breezier then top it with leeks and spring greens.
7. I wet my wood chips with water then wrap in aluminum foil and poke holes in the aluminum foil with a knife. Poking holes in the foil helps in the slow release of the smoke.
8. Once the smoker is preheated place the whole chicken on the wire rack breast side up and close your smoker.
9. Smoke the chicken at 225 degrees for about 5 hours. You will need to manage your temperature to ensure the smoker doesn’t get too hot.
10. Breasts should be at 160°F and thighs should be at 170°F. You check the temperature by inserting the thermometer on breast and thighs.
11. Once the chicken has reached the correct internal temperature, remove it from the grill. slice and serve.

NOTES: 
1. I wrap my wood chips in aluminum foil and poke holes in the aluminum foil with a knife. This helps smoke release better which provides more flavor. 


2. Depending on how many pounds your chicken is will depend on how long the chicken will take to smoke and be completely cooked through. Make sure you are using a thermometer inserted in the chicken to ensure it gets to 165 degrees F. 


Equipments Used: 
• Paper towel 
• Cutting board 
• Kitchen knife 
• Mixing bowl 
• Clingfilm 
• Smoker 
• Beech smoking wood chips
• Leeks 
• Spring greens 
• Aluminum foil 
• Digital meat thermometer

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