This is the juiciest whole smoked chicken recipe on the block! Rubbed down with spices and cooked low and slow for the richest smoky kiss.
Why this recipe works
Smoked chicken is my preferred method for a moisture-locked bird. That’s because it’s cooked low and slow and infused with rich, smoky flavor all the way down to the bone. Save those bones for homemade chicken stock my friends, it’s so worth it!
Other than the obvious hit of flavor when you smoke a whole chicken, it’s often times cheaper by the pound to cook the entire thing. It’s a hands-off approach, and the smoker sits outside so you don’t have to worry about heating the entire house for a couple of hours to cook that bad boy. Roasted chicken will always have a spot at my dinner table, but I reach for the smoker when the weather is right, you know what I mean?
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You will need a 4-pound whole chicken. There’s no need to rinse the chicken as it can spread bacteria around the immediate area. Simply pat the chicken dry with paper towels. A raw 4-pound chicken will lose about 25% of its weight when cooked. After removing the bones, the meat you are left with will weigh approximately 2 pounds, give or take some ounces. This all depends on how much water was added by the manufacturer and how fatty the chicken was.
RUB – A combo of onion powder, garlic powder, cumin, chili powder, dry mustard, and smoked paprika add a ton of flavor to the skin of the chicken. If you have a special seasoning rub that you like, by all means use it!
How to Make Smoked Chicken
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat smoker to 275 F.
- Pat chicken dry with paper towels.
- Combine all seasonings with the olive oil and whisk until completely mixed.
- Using gloved hands, rub oil mixture all over the chicken. Tie legs together with baker’s twine and tuck wings under the bird.
EXPERT TIP – If you don’t have baker’s twine, you can use unflavored dental floss to tie the legs together. A long wooden skewer can be poked through the ankle part of the legs to hold them together as well.
- Place prepared chicken, breast side up, on the smoker and close the lid. Smoke for 2 hours then use tongs to flip bird over. Smoke for another 90 minutes.
- Allow to rest for 5 minutes before carving.
Frequently Asked Questions & Expert Tips
The type of wood you use to smoke chicken comes entirely down to personal preference. Fruit woods, such as apple or cherry, complement chicken really well. Maple and pecan are also solid choices for something in the middle of fruity and savory!
Store cooled leftover smoked chicken in an air-tight container kept in the refrigerator for up to 4 days.
Serving Suggestions
A whole smoked chicken pairs extra well with a side of baked beans, mac and cheese, or corn on the cob, but just about any side will do the trick. Roasted green beans and mashed potatoes are another combination we love around here.
This recipe is also excellent to smoke and store in the fridge for lunches throughout the week. I’ve used leftovers in salads and enchiladas, but it would be great on sandwiches or in soups as well. Enjoy!
More Smoker Recipes
- Smoked Salmon
- Smoked Ribeye
- Smoked Chicken Quarters
- Smoked Beef Short Ribs
- Smoked Spatchcock Chicken
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Smoked Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 4 pound whole chicken
- ½ Tablespoon onion powder
- ½ Tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon dry mustard
- 1 Tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ Tablespoons olive oil
Things You’ll Need
- Smoker
Before You Begin
- Don’t rinse the chicken as it can spread bacteria around the immediate area. Simply pat the chicken dry with paper towels.
- If you have a special seasoning rub that you like, by all means use it!
- If you don’t have baker’s twine, you can use unflavored dental floss to tie the legs together. A long wooden skewer can be poked through the ankle part of the legs to hold them together as well.
- A raw 4-pound chicken will lose about 25% of its weight when cooked. After removing the bones, the meat you are left with will weight approximately 2 pounds, give or take some ounces. This all depends on how much water was added by the manufacturer and how fatty the chicken was.
Instructions
- Preheat smoker to 275 F.
- Pat chicken dry with paper towels.4 pound whole chicken
- Combine all seasonings with the olive oil and whisk until completely mixed.1/2 Tablespoon onion powder, 1/2 Tablespoon garlic powder, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon dry mustard, 1 Tablespoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 1/2 Tablespoons olive oil
- Using gloved hands, rub oil mixture all over the chicken. Tie legs together with baker’s twine and tuck wings under the bird.
- Place prepared chicken, breast side up, on the smoker and close the lid. Smoke for 2 hours then use tongs to flip bird over. Smoke for another 90 minutes.
- Allow to rest for 5 minutes before carving.
Expert Tips & FAQs
- Store cooled leftover smoked chicken in an air-tight container kept in the refrigerator for up to 4 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
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Vicki says
Sounds so good and since one of us likes white meat and the other likes dark, it’ will work for both of us. Thanks for sharing it!
Sue says
hi Amanda, this recipe sounds amazing! I do not have a smoker and was wondering if this could be done in an oven. if so, what would the temps and times be?
Amanda Davis says
Hi Sue! You can use the instructions from this recipe > https://amandascookin.com/roasted-chicken/ to bake this chicken. It won’t have a smoked flavor though, that comes from using the smoker! :) Hope you enjoy!