Hey there, barbecue lovers! If you’re looking to elevate your grilling game, let me introduce you to the ultimate Smoked Chicken recipe. This juicy, flavorful bird is not just any ordinary chicken; it’s packed with smoky goodness and a mouthwatering rub that will have your taste buds dancing. Whether you’re hosting a summer cookout or just want to treat yourself to a delicious dinner, this recipe is a game changer!

Why Spatchcock?

First things first, let’s talk about the magic of spatchcocking. If you haven’t tried it yet, you’re in for a treat! Spatchcocking, or butterflying the chicken, offers several advantages for smoking:

• Even Cooking: The flattened shape ensures that the chicken cooks uniformly, reducing the risk of undercooked or overcooked areas. No one likes dry chicken!
• Faster Cooking Time: Spatchcocking reduces cooking time, making it an ideal method for those who crave smoked chicken without the long wait. You’ll have dinner on the table in no time!
• Crispier Skin: The exposed skin gets more direct exposure to heat, resulting in a crispy, golden-brown finish that’s oh-so-satisfying. Trust me; your guests will be fighting over the skin!

Why Brine Your Chicken?

Before we get into the main event, let’s chat about brining! Brining your chicken is a fantastic way to ensure it stays juicy and flavorful while it smokes. The process involves soaking the chicken in a saltwater solution, which helps it absorb moisture and enhances the overall flavor. Here’s how to do it:

1. Make Your Brine: In a large bowl, mix water with salt (about 1/4 cup of salt for every quart of water) and any additional flavorings you love, such as herbs, spices, or even a splash of apple cider vinegar. You can also add garlic, peppercorns, or fresh herbs like rosemary or thyme for an extra kick.
2. Submerge the Chicken: Place your chicken in the brine, ensuring it’s fully submerged. If you’re using a whole chicken, it’s best to use a large pot or a brining bag.
3. Brining Time: Let it soak in the fridge for 1 to 4 hours. If you’re short on time, even a quick 30-minute brine can work wonders.
4. Rinse and Dry: After brining, rinse the chicken under cold water to remove excess salt, then pat it dry with paper towels. This step is crucial for achieving that perfect crispy skin when smoking!

Smoked Chicken Rub Options

Choose your rub based on your flavor preferences, apply generously, and let the chicken rest before smoking for maximum flavor absorption. Get ready to embark on a culinary journey, where the aromatic smoke, combined with the perfect rub, results in a mouthwatering smoked chicken that will be the star of your next barbecue gathering. Here are some examples to get you started. Keep in mind your choice of wood can have an effect on the flavor.

1. Classic BBQ Rub:
   • 2 tbsp brown sugar
   • 1 tbsp paprika
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp black pepper
   • 1 tsp salt
   • 1/2 tsp cayenne pepper (adjust for spice preference)
2. Herb and Citrus Rub:
   • 2 tbsp fresh thyme, chopped
   • 2 tbsp fresh rosemary, chopped
   • 1 tbsp lemon zest
   • 1 tbsp garlic powder
   • 1 tbsp onion powder
   • 1 tsp salt
   • 1/2 tsp black pepper
3. Spicy Maple Glaze Rub:
   • 3 tbsp maple syrup
   • 2 tbsp Dijon mustard
   • 1 tbsp chili powder
   • 1 tsp smoked paprika
   • 1 tsp garlic powder
   • 1/2 tsp salt

Ingredients

• 1 Chicken – whole or parts
• 2 Tbsp Olive oil or Avocado Oil

Rub Ingredients

• 2 Tbsp brown sugar
• 2 tsp chipotle pepper
• 1 Tbsp smoked paprika
• 1 Tbsp ground cumin
• 2 tsp dried garlic
• 2 tsp onion powder

How to Make Smoked Chicken

1. Mix the Rub: In a small bowl, combine all your rub ingredients and set them aside. The aroma of the spices will have you dreaming of smoky goodness already! A good rub is crucial for imparting flavor into the meat.
2. Prepare the Chicken: Using kitchen shears or a sharp knife, remove the chicken’s backbone to spatchcock it. Don’t worry if it sounds tricky; it’s easier than it sounds! Once you’ve flattened your chicken, dry it with a paper towel. Then, drizzle it with olive oil or coat it in yellow mustard. This step helps the rub stick and adds an extra layer of flavor.
3. Rub It In: Wash and dry your hands, then generously sprinkle the rub all over the chicken, ensuring it gets under the skin for maximum flavor. Pro Tip: Letting the chicken sit for a while after rubbing it allows the spices to penetrate the meat, enhancing the taste even more.
4. Rest and Preheat: Let the chicken rest at room temperature for 20-30 minutes while you preheat your smoker to 225°F. This step is key for juicy, tender chicken. It’s a great time to prepare your sides, like creamy coleslaw or corn on the cob!
5. Smoke It Up: Place the chicken in the smoker and let it cook until the thigh’s internal temperature reaches at least 165°F. If you like it extra juicy, aim for 170°F, but watch out for dryness! Tip: Use a meat thermometer for accuracy—this is your best friend when smoking meats.
6. Serve: Once done, take the chicken out and let it rest a bit before carving. This allows the juices to redistribute throughout the meat, resulting in every bite being perfectly juicy. Serve it up with your favorite sides like grilled veggies, fresh salads, or even cornbread for a complete meal!

Rub Options

The best part about smoking chicken is the versatility of the rub. Here are a few options to get you started based on your flavor preferences:

Classic BBQ Rub

• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (adjust for spice preference)

Herb and Citrus Rub

• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 1 tbsp lemon zest
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper

Spicy Maple Glaze Rub

• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt

Choosing Your Wood

Don’t forget about the wood chips you’ll use in your smoker! Different types of wood can significantly affect the flavor profile of your smoked chicken. For example, hickory adds a strong, smoky flavor, while fruit woods like apple or cherry offer a sweeter, milder smoke. Experimenting with different woods can lead to a unique and personalized taste.

Get Ready to Impress!

Now you’re ready to embark on a culinary journey with this amazing smoked chicken recipe! With the aromatic smoke combined with the perfect rub, you’ll create a mouthwatering dish that will surely be the star of your next barbecue gathering. Trust me, your friends and family will be begging for seconds!

So fire up that smoker and enjoy the process. Remember, the key to a great smoked chicken is patience and love—good things take time! Happy cooking!

Frequently Asked Questions

🌟 Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook! 💬✨

Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content—thank you for your support! Rest assured, I only recommend products I personally use and love.