Smoked Whole Chicken

This is the BEST Smoked Whole Chicken recipe. When smoking chicken you’re left with extra crispy skins, juicy meat and an impressively easy dinner. Smoked chicken only requires 10 minutes prep time. See more chicken recipes.

Course Dinner

Cuisine American

Keyword Chicken, Healthy Recipes, Smoked Chicken

Prep Time 10

Cook Time 2

Resting Time 10

Total Time 2 20

Servings servings

Calories 272kcal

Author Darcey Olson

Cost $12.00

Equipment

Smoker

Ingredients

4-5 lb whole chicken
1 lemon, zested and quartered
4 tbsp olive or avocado oil, divided
1 tbsp minced garlic
1½ tsp Italian seasoning
1 tsp salt
½ tsp black pepper
¼ tsp onion powder

Instructions

OPTIONAL SALT BRINE

Up to 24 Hours Before Smoking: Pat dry the chicken with paper towels and generously rub salt on the skin. Transfer the uncovered chicken to the refrigerator and let dry brine for 6-24 hours.

PREP THE CHICKEN

Remove the giblets and pat dry the chicken and truss the legs together with butcher twine. Tuck the wing tips underneath/behind the back of the bird so they don't burn, or tie them against the bird.
4-5 lb whole chicken
Zest the lemon and save the rest for another recipe, or quarter it and place the pieces inside the chicken cavity.
1 lemon, zested and quartered
Add the lemon zest, 2 tbsp of olive oil and the rest of the ingredients to a small bowl and stir to make a paste. Coat the chicken as evenly as possible, on all sides.
4 tbsp olive or avocado oil, divided, 1 tbsp minced garlic, 1½ tsp Italian seasoning, 1 tsp salt, ¼ tsp onion powder, ½ tsp black pepper

COOK THE CHICKEN

Pre-heat the smoker to 275°F. Add the wood chips and place the chicken, breast side up, on the smoker rack.
At the 45 minute mark, rotate the chicken (for even cooking) and spray with extra cooking oil (or use a basting brush, but go light!) to help crisp up the skin.
At the 1.5 hour mark, rotate the chicken (for even cooking) and spray with extra cooking oil (or use a basting brush, but go light!) to help crisp up the skin. The temperature of the breast should be around 140°F and the temperature of the thigh should be around 150°F.
Around the 2 hour mark, the thickest part of the breast should be 165°F and the thickest part of the thigh should be 175°F. Keep smoking until the thermometer registers these temperatures.
Remove the chicken and let it rest for 10-15 minutes before carving.

Nutrition