Smoked Whole Chicken

Whole smoked chicken on white platter with roasted potatoes.

5 from 34 votes

My Smoked Whole Chicken with perfectly seasoned crispy skin on the outside and tender, moist, juicy meat on the inside is a delicious dinner your whole family will love.

Prep Time15

Cook Time3 10

Marinate12

Total Time15 25

Course: Entree

Cuisine: American

Servings:

Calories: 454kcal

Author: Chef Ryan Littley

Equipment

Ingredients

Brine

8 cups water
½ cup kosher salt or coarse sea salt
1 tablespoon black pepper
1 tablespoon garlic powder
7 sprigs thyme
3 sprigs rosemary
5 bay leaves
1 lemon
1 orange
4 cups ice approximately 2 ice trays

Chicken

1 whole chicken
1 tablespoon kosher salt if using a brine, don't add the salt
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon ground sage
1 teaspoon oregano leaves
1 teaspoon sweet paprika
1 orange
1 medium onion

Instructions

Cut lemons and oranges in half.
Add the water, rosemary, thyme, bay leaves, lemons, and oranges to a stock pot.
Bring the water and seasoning mixture to a boil, cooking long enough to make sure all the salt has dissolved.
Remove the pan from the heat and let it cool a little.
Add the ice to the pan with the cooled brine mixture.
Pour the wet brine into a container large enough to submerge the whole bird so it’s completely covered by the brine.
Add the chicken to the wet brine; cover the container and place it in the refrigerator for 12-24 hours prior to cooking.
Remove the chicken from the container from the container and pat it dry with paper towels. Drying the chicken will help the skin get crispy.
Add the seasoning to a small bowl and mix together until well blended.
Place the chicken in a baking pan or aluminum tray and season all sides of the chicken with the dry rub seasoning mixture.
Stuff the cavity of the chicken with orange and onion chunks. This will add flavor as well as moisture while it's smoking.
Preheat your smoker to 275 degrees; this will let the chicken come to room temperature before smoking.
When the smoker has reached 275, add your favorite wood chips to the smoker tube. I used a combination of hickory and cherry wood chips to make this recipe.
Continue to add wood chips to the smoke tube for the first hour and a half of the smoking process; this will enhance the flavor of the chicken.
Place a temperature probe into the thickest part of the chicken breast. This will help you monitor the internal temperature of the chicken.
Place the chicken on the smoker rack with a drip pan underneath to catch all the drippings from the chicken (or keep it in an aluminum foil pan).
When the internal temperature of the chicken reaches 150 degrees F., wrap the end of the leg bones with aluminum foil; this will help the skin from shrinking up the leg.
Place the chicken back into the smoker and cook until the internal temperature reaches 165 degrees Fahrenheit.
*It’s important to remember that we are cooking to a desired temperature, not a specific time. This smoking process should take about 3 hours, but cooking time can vary, depending on the size of your chicken and type of smoker.
When 165 degrees has been reached, remove the chicken from the smoker. Let it rest for 15-20 minutes to allow the juices to recirculate into the meat before slicing.

Notes

Can I use other seasonings to make this recipe?

Absolutely! You can add chili powder, onion powder, cumin, or any of your favorite seasoning blends. Cajun seasoning and jerk seasoning are two of my favorites. For more smoke flavor, use smoked paprika instead of sweet paprika.

For a touch of sweetness, add brown sugar to the dry rub, and if you like heat, add a little cayenne pepper to the seasonings.

Do I have to brine the chicken?

This step is optional. You can simply use the seasonings from this recipe (with kosher salt added) to make a dry brine. Rub the seasonings into the chicken skin, refrigerate, and let it marinate for 24 hours. If you leave it uncovered while in the fridge, it will help dry out the skin, creating crisper skin.

Store any leftover chicken refrigerated in an airtight container for 3-4 days. It can be kept frozen in a freezer-safe container or ziplock bag for up to one month.

Nutrition