Jul 14 2026
Restaurants›17th Street Barbecue›Half Smoked Chicken Recipe

Half Smoked Chicken Recipe

Inspired by 17th Street Barbecue
Time2h
Serves1

Make Half Smoked Chicken Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

Smoking & Finishing

Method

Chicken & Marinade

  1. 1

    Prepare the chicken

    Pat the half chicken dry with paper towels. Check for any excess fat and trim if necessary. Loosen the skin gently over the breast and thigh with your fingers (do not tear).

  2. 2

    Mix the marinade

    In a small bowl combine olive oil, smoked paprika, garlic powder, onion powder, dried thyme, brown sugar, kosher salt, black pepper and lemon juice. Whisk until a smooth paste forms.

  3. 3

    Apply the marinade

    Rub about half of the marinade evenly under the loosened skin (breast and thigh). Rub the remaining marinade over the outside of the skin and all exposed surfaces. Let the chicken sit at room temperature for 20–30 minutes or refrigerate up to 2 hours for deeper flavor; if refrigerating, bring back to room temperature for 30 minutes before smoking.

Smoking & Finishing

  1. 4

    Prepare the smoker or grill

    Set your smoker or a charcoal/gas grill for indirect cooking at 225–250°F (107–121°C). If using a gas grill, light one side and place the chicken on the unlit side. Place a drip pan on the heat source and add the chicken stock or water to keep moisture.

  2. 5

    Add wood for smoke

    Add soaked apple wood chips or a chunk to the heat source according to your smoker/grill instructions. Expect steady, thin blue smoke rather than thick billowing smoke.

  3. 6

    Smoke the chicken

    Place the half chicken skin-side up on the grates over the drip pan. Insert a probe thermometer into the thickest part of the thigh without touching bone. Smoke the chicken until the internal temperature reaches 155°F (68°C); this typically takes 60–90 minutes depending on smoker temperature and chicken size.

  4. 7

    Finish over higher heat (optional, for crisp skin)

    If you want crispier skin, move the chicken to direct heat or increase smoker/grill temperature to 375–400°F (190–204°C) for the last 5–10 minutes, watching closely to prevent burning. Alternatively, place the chicken skin-side down briefly then skin-side up to crisp evenly.

  5. 8

    Rest and baste

    Remove the chicken when the thigh reads 165°F (74°C) fully cooked. Tent loosely with foil and let rest 10–12 minutes; during resting, the residual heat will bring carryover to the final temperature. While resting, brush the chicken with melted butter to add sheen and flavor.

  6. 9

    Serve

    Slice as desired and garnish with chopped fresh parsley if using. Serve immediately with pan juices or your preferred sides.

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