Smoked Whole Chicken Recipe (whole chicken in smoker)
A juicy and delicious Smoked Whole Chicken (2 ways) with a flavor-packed, homemade dry rub! Perfect for the next backyard cookout!
Ingredients
Smoked Whole Chicken
- 4 pound whole chicken
- 1-2 tablespoons extra virgin olive oil or avocado oil
Smoked Chicken Dry Rub:
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano leaves
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon coriander
- ¼ teaspoon ground ginger
- see Notes for Option #2
Instructions
- Prep: Preheat smoker to 225℉. Ensure the 4 pound whole chicken is fully thawed and and the cavity is empty. Pat chicken dry with a clean paper towel.
- Make Dry Rub: In a small bowl, add 1 tablespoon kosher salt, 1 tablespoon dried oregano leaves, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons paprika, ½ teaspoon turmeric, ½ teaspoon ground black pepper, ½ teaspoon ground cumin, ½ teaspoon coriander, and ¼ teaspoon ground ginger. Mix to combine; set aside.
- Season Chicken: Drizzle chicken with 1-2 tablespoons extra virgin olive oil and rub all over until it is fully coated. Cover the outside of the chicken with the dry rub, including under the skin where you can - ensure you get into every nook and cranny.
- Smoke Chicken: Use kitchen twine to tie the chicken legs together and tuck the wings. Place chicken on the smoker (breast side up) and close. Let cook approximately 3½ - 4½ hours or until the internal temperature reaches 165℉. Keep an eye on the smoking chips, so you don't run out!
- Rest + Serve: Remove from smoker and let rest 10-20 minutes before carving (cover will aluminum foil). Enjoy!
Notes
- Option #2: instead of using the Smoked Chicken Dry Rub, you can take 2-3 tablespoons softened butter and mix with 2-3 teaspoons minced garlic and then rub that all over the chicken (including under the skin where you can). Then sprinkle generously with kosher salt and ground black pepper. Smoke according to the instructions above.
- Smoke Time: keep a close eye on the internal temp. Every smoker can be different and there are always so many variables at play when when determining how long it will take to become fully cooked (such as humidity, hot spots on your smoker, wind, etc). Use an internal meat thermometer or probe to track the internal temp - if you feel like your internal temp is stalling, you can turn up the heat a bit (235 degrees F or even 250 degrees F) towards the end of cooking time.
- Optional Brine: Make a batch of our smoked chicken brine and brine the chicken for 12-24 hours. Remove from brine and pat dry.
- Hot Finish: to get a more crispy skin, you can take the chicken off when it hits 160 degrees F and then transfer it to a grill at high heat (500 degrees) for about 5 minutes.
- Leftovers: got leftovers or smoked an extra chicken - we love this Smoked Chicken Salad!
- Wood Chips/Wood Pellets: I love using cherry, apple wood, pecan or mesquite here!
- BBQ Sauce: feel free to baste with your favorite BBQ Sauce during the last 30 minutes of cook time!
Nutrition
Calories: 345kcal | Carbohydrates: 3g | Protein: 27g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1267mg | Potassium: 331mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 549IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg
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