SMOKED WHOLE CHICKEN
Great rub for smoked chicken that doesn't overpower the chicken flavor.
Provided by Brent Rice
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat a smoker to 250 degrees F (120 degrees C).
- Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
- Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
- Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
- Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 7.5 g, Cholesterol 132.5 mg, Fat 12.2 g, Fiber 3.3 g, Protein 44.6 g, SaturatedFat 3.3 g, Sodium 1118.3 mg, Sugar 1.4 g
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ZerinaGo 1
[email protected]This was the best smoked chicken I've ever had. Thanks for sharing the recipe!
Deborah Brabec
[email protected]I'm so glad I found this recipe. It's now my go-to recipe for smoked chicken.
SAFI AZRAIL ff
[email protected]This recipe is perfect for a special occasion. The chicken is so impressive-looking, and it tastes even better than it looks.
Jimmie Thomas
[email protected]I cooked the chicken for a little longer than the recipe called for, and it was still moist and juicy. I think next time I'll cook it for even longer to get a more intense smoke flavor.
Uzairkhan uzair
[email protected]I used a different type of wood chips than the recipe called for, and the chicken still turned out great. The smoke flavor was subtle but delicious.
Nancy Frank
[email protected]This recipe is a keeper! The chicken was so moist and flavorful, and the skin was crispy and golden brown.
Chris Arteaga
[email protected]I followed the recipe exactly, and the chicken came out perfectly. It was so good, my family devoured it in minutes.
Muhammad Boota
[email protected]This was my first time smoking a whole chicken, and it turned out great! The chicken was juicy and tender, and the smoke flavor was perfect.
Sheila Charnock
[email protected]I've made this recipe several times now, and it's always a hit. The chicken is always cooked to perfection, and the flavor is out of this world.
Phu Q Nguyen
[email protected]This recipe was amazing! The chicken was so moist and flavorful, and the skin was perfectly crispy. I'll definitely be making this again.