Smoking a whole chicken delivers incredibly tender and flavorful meat that’s hard to beat. The slow cooking process infuses every bite with a deep, woodsy aroma while keeping the inside juicy and succulent. It’s a hands-off method that yields restaurant-quality results, perfect for weekend dinners, holidays, or backyard gatherings. Plus, it pairs beautifully with a variety of side dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole chicken (4–5 pounds)
Olive oil or melted butter
Salt
Black pepper
Garlic powder
Onion powder
Smoked paprika
Dried thyme or rosemary (optional)
Your favorite BBQ rub (optional for extra flavor)
Wood chips or pellets (hickory, applewood, or cherry recommended)
Directions
Preheat your smoker to 225–250°F (107–121°C) and prepare the wood chips or pellets.
Remove the giblets from the chicken and pat the chicken dry with paper towels.
Rub the chicken all over with olive oil or melted butter.
Season generously inside and out with salt, pepper, garlic powder, onion powder, smoked paprika, and optional herbs or BBQ rub.
Tie the legs together with kitchen twine for even cooking, and tuck the wing tips behind the back.
Place the chicken breast-side up directly on the smoker rack or in a roasting pan.
Smoke the chicken for about 3.5 to 4 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
Optionally, increase the heat to 375°F (190°C) during the last 20 minutes to crisp the skin.
Remove the chicken from the smoker and let it rest for 10–15 minutes before carving and serving.
Servings and timing
This recipe serves 6–8 people. Prep time is about 15 minutes, with a cook time of approximately 4 hours, depending on the size of the bird and smoker temperature.
Variations
Use a citrus-herb rub with lemon zest and fresh rosemary for a brighter flavor.
Inject the chicken with seasoned broth or butter for extra moisture.
Stuff the cavity with garlic, onion, and lemon slices for aromatic depth.
Add a glaze of honey and hot sauce during the final 30 minutes for a sweet-and-spicy finish.
Use different wood types to experiment with flavor—mesquite for boldness, applewood for a mild, sweet smoke.
Storage/Reheating
Store leftover smoked chicken in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 300°F (150°C) oven until heated through, or microwave in short intervals. For longer storage, freeze the meat for up to 2 months—thaw in the fridge before reheating.
FAQs
What’s the best wood for smoking chicken?
Applewood, cherry, and hickory are all excellent options. Applewood and cherry are milder, while hickory adds a bolder, deeper smoke flavor.
How do I keep the chicken from drying out?
Cook at a consistent low temperature, don’t overcook, and let the chicken rest before carving to retain juices.
Should I brine the chicken before smoking?
Brining is optional but recommended for extra juiciness and flavor. A simple saltwater brine for 4–8 hours works well.
Can I smoke the chicken without a smoker?
Yes, you can use a charcoal or gas grill set up for indirect heat with wood chips in a smoker box or foil pouch.
How do I get crispy skin on smoked chicken?
Finish the chicken at a higher temperature (375°F or more) during the last 20–30 minutes, or broil briefly in the oven.
Can I stuff the chicken before smoking?
It’s not recommended, as stuffing can increase cook time and risk uneven cooking. Use aromatics like lemon and herbs in the cavity instead.
What internal temperature should smoked chicken reach?
The chicken is safe to eat when it reaches 165°F (74°C) in the thickest part of the thigh and breast.
How long does it take to smoke a whole chicken?
It typically takes about 3.5 to 4 hours at 225–250°F, depending on the chicken’s size and your smoker’s performance.
What should I serve with smoked chicken?
Great sides include mashed potatoes, grilled vegetables, coleslaw, cornbread, mac and cheese, or a fresh garden salad.
Can I use this method for other poultry?
Yes, this smoking method works well for turkey, Cornish hens, and even duck—just adjust the cook time and seasonings.
Conclusion
Smoked Whole Chicken Dinner is a delicious and impressive way to enjoy the rich flavor of smoked meat with the convenience of a whole-bird preparation. With a crispy golden skin, juicy interior, and deep smoky essence, it’s a meal that delivers comfort, flavor, and satisfaction. Perfect for gatherings or weekend cooking, it’s a dish worth savoring and repeating.
Smoked Whole Chicken Dinner is a rustic and flavorful centerpiece featuring a whole chicken slow-smoked to perfection. Juicy on the inside with crispy, golden skin and infused with wood-fired flavor, it’s an impressive yet simple dish ideal for family meals, holidays, or backyard gatherings.
Ingredients
1 whole chicken (4–5 pounds), giblets removed
2 tablespoons olive oil or melted butter
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried thyme or rosemary (optional)
2 tablespoons BBQ rub (optional)
Wood chips or pellets (applewood, cherry, or hickory recommended)
Instructions
Preheat smoker to 225–250°F (107–121°C). Prepare your wood chips or pellets.
Pat chicken dry with paper towels. Rub with olive oil or melted butter.
Season chicken inside and out with salt, pepper, garlic powder, onion powder, paprika, herbs, and optional BBQ rub.
Tie legs with kitchen twine and tuck wing tips under the body.
Place chicken breast-side up on smoker rack or roasting pan.
Smoke for 3.5 to 4 hours, or until internal temperature reaches 165°F (74°C) in the thigh.
Optional: Increase heat to 375°F (190°C) during the final 20 minutes for crispier skin.
Remove chicken and let rest 10–15 minutes before carving.
Notes
Letting the chicken rest before slicing helps retain juices.
Use a digital meat thermometer to avoid overcooking.
Stuff the cavity with lemon, garlic, or herbs for extra aroma.
