Smoked Whole Chicken is a backyard BBQ classic—slow-smoked until tender and juicy, with golden, lightly crispy skin and deep smoky flavor. This easy smoked chicken recipe is perfect for beginners and pitmasters alike, delivering big BBQ flavor with simple ingredients.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 2 hrsTotal Time 2 hrs 20 minsFor the Chicken
1 whole chicken (4–5 lb), giblets removed
2 tbsp olive oil or melted butter
Dry Rub
2 tsp kosher salt
1 ½ tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme or poultry seasoning
½ tsp brown sugar (optional, helps browning)
Optional Aromatics
1 lemon, halved
4 cloves garlic
Fresh herbs (thyme, rosemary)
Equipment
1
Smoker or grill set for indirect heat
Wood chunks or pellets (apple, cherry, or hickory)
Meat thermometer
Butcher twine (optional, for trussing)
Optional brine (highly recommended)
2
Dissolve ¼ cup kosher salt in 1 gallon water .
Submerge chicken 4–8 hours .
Rinse and pat completely dry.
Prep the chicken
3
Pat chicken very dry (crucial for crisp skin).
Rub with olive oil or butter.
Mix dry rub and season generously inside and out.
Stuff cavity with lemon, garlic, and herbs if using.
Tuck wing tips under and truss legs if desired.
Preheat smoker
Smoke the chicken
Rest & carve
6
Remove from smoker.
Rest 10–15 minutes .
Carve and serve.
Side Information (Perfect with Smoked Chicken)
Pairing Suggestions
8
Beer: Lager, pale ale, or wheat beer
Wine: Chardonnay, Pinot Noir, or Grenache
Non-alcoholic: Sweet tea, lemonade, or sparkling water
Tips & Notes
9
Higher smoking temp = better skin (avoid 225°F for chicken).
If skin needs crisping, finish over direct heat for 3–5 minutes.
Brining dramatically improves juiciness.
Avoid heavy smoke woods—chicken absorbs smoke fast.
Leftovers are perfect for sandwiches, salads, soups, or tacos.
Ingredients For the Chicken
1 whole chicken (4–5 lb), giblets removed
2 tbsp olive oil or melted butter
Dry Rub
2 tsp kosher salt
1 ½ tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme or poultry seasoning
½ tsp brown sugar (optional, helps browning)
Optional Aromatics
1 lemon, halved
4 cloves garlic
Fresh herbs (thyme, rosemary)
Directions Equipment
1
Smoker or grill set for indirect heat
Wood chunks or pellets (apple, cherry, or hickory)
Meat thermometer
Butcher twine (optional, for trussing)
Optional brine (highly recommended)
2
Dissolve ¼ cup kosher salt in 1 gallon water .
Submerge chicken 4–8 hours .
Rinse and pat completely dry.
Prep the chicken
3
Pat chicken very dry (crucial for crisp skin).
Rub with olive oil or butter.
Mix dry rub and season generously inside and out.
Stuff cavity with lemon, garlic, and herbs if using.
Tuck wing tips under and truss legs if desired.
Preheat smoker
Smoke the chicken
Rest & carve
6
Remove from smoker.
Rest 10–15 minutes .
Carve and serve.
Side Information (Perfect with Smoked Chicken)
Pairing Suggestions
8
Beer: Lager, pale ale, or wheat beer
Wine: Chardonnay, Pinot Noir, or Grenache
Non-alcoholic: Sweet tea, lemonade, or sparkling water
Tips & Notes
9
Higher smoking temp = better skin (avoid 225°F for chicken).
If skin needs crisping, finish over direct heat for 3–5 minutes.
Brining dramatically improves juiciness.
Avoid heavy smoke woods—chicken absorbs smoke fast.
Leftovers are perfect for sandwiches, salads, soups, or tacos.
