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Smoked Whole Chicken
This Smoked Whole Chicken is the most tender, juicy chicken you will ever eat. Even the breast is incredibly juicy.
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 12 servings
Calories: 419 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 6 pound roasting chicken
For the dry spice rub
- ¼ cup brown sugar
- 1 teaspoon coarse kosher salt or sea salt
- ½ teaspoon cracked black pepper
- 1 teaspoon poultry seasoning
- ½ teaspoon paprika
- 1 pinch Cayenne pepper or chili powder
For the sauce (optional but recommended)
- 1 cup pineapple juice
- ½ cup brown sugar
- ¼ teaspoon coarse kosher salt or sea salt
- ⅛ teaspoon cracked black pepper
- 1 pinch Cayenne pepper or chili powder
- 1 tablespoon cornstarch
Instructions
- Clean and trim fat from chicken. Pat dry with paper towels.
- Mix all dry rub ingredients together in a small bowl.
- Break up any chunks of brown sugar between your fingers.
- Rub the spice rub into the chicken skin on all sides and inside the cavity. If the rub doesn't want to stick, rub a thin layer of olive oil over the skin.
- Preheat smoker to 250°F /120°C. Set up wood chips or pellets and water.
- When smoker is heated, place the chicken on a rack, breast side up.
- Smoke for 3-5 hours until the thickest part of thigh registers 175°F/ 100°C on an instant read thermometer.
Cup of Yum
For the sauce
- If you'd like to use this pineapple sauce, add all ingredients, except cornstarch to a small saucepan.
- Heat through. Add a tablespoon of water. Whisk until smooth.
- Add to warmed sauce to thicken. Stir for a few minutes. Then remove from heat.
Notes
- Pro Tips For Your Success
- What to do with leftovers
- Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage store in freeze bags or vacuum pack for even longer storage.
- Leftover smoked chicken is great in so many different dishes.
- Remove chicken from the refrigerator about an hour before you are ready to smoke.
- Preheat smoker.
- Do not rush the process. Smoke it at 250°/ 120°C. Be patient.
- Smoke until thigh temperature is at least 175°F / 100°C.
- Baste sauce on the last hour or so, so that the skin doesn’t soggy.
- Let the chicken rest for at least 30 minutes before slicing.
- You can use a spatchcock chicken if you’d like, it will cook faster. To spatchcock the chicken, turn it over, breast side down. With a sharp knife or a sharp pair of kitchen shears, cut along both sides of the backbone.
- We used a roasting hen for this recipe. If you would like to use a fryer we suggest brining it first. Brine in a mixture of salt, water, and acid such as lemon, lime or pineapple juice and spices of your choice.
- Chop the meat to make chicken salads.
- Make chicken tacos.
- Slice meat and serve it with chef salads.
- Make a leftover chicken and bacon quiche.
- Use it to make chicken pot pie.
Nutrition Information
Calories
419kcal
(21%)
Carbohydrates
17g
(6%)
Protein
28g
(56%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
11g
Cholesterol
142mg
(47%)
Sodium
361mg
(15%)
Potassium
373mg
(11%)
Fiber
0.1g
(0%)
Sugar
15g
(30%)
Vitamin A
1448IU
(29%)
Vitamin C
6mg
(7%)
Calcium
33mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 419
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 142mg | 47% |
| Sodium | 361mg | 15% |
| Potassium | 373mg | 8% |
| Fiber | 0.1g | 0% |
| Sugar | 15g | 30% |
| Vitamin A | 1448IU | 29% |
| Vitamin C | 6mg | 7% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.