Smoked Half Chicken Recipe

Combine 6 cups water, 3 tbsp kosher salt, 2 tbsp brown sugar, 1 tsp whole black peppercorns, 2 bay leaves and 3 smashed garlic cloves in a large container or pot. Stir until salt and sugar dissolve.

Submerge the half chicken in the brine, cover, and refrigerate for 2–4 hours. Do not brine more than 6 hours for a half chicken to avoid overly salty meat.

After brining, remove the chicken, rinse briefly under cold water, and pat dry thoroughly with paper towels. Let sit uncovered in the refrigerator for 30–60 minutes if time allows to dry the skin (this helps crisping).

If you did not brine, pat the chicken dry and proceed. Preheat your smoker to 275°F (135°C). If using a charcoal grill with a smoker box, set up for indirect heat and aim for the same temperature.

In a small bowl, combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme and 1 tsp brown sugar. Mix until evenly distributed.

Brush the chicken all over with 1 tbsp olive oil to help the rub adhere. Massage the dry rub evenly over the skin and cavity, making sure to get under any flaps of skin where possible.

Let the rubbed chicken rest at room temperature for 15–20 minutes while the smoker stabilizes, or refrigerate up to 2 hours if preparing ahead (bring back to room temp before smoking).

Prepare 1 cup wood chips or chunks by soaking chips for 30 minutes if using a gas grill; if using a dedicated smoker or charcoal, use dry wood chunks as directed by the smoker instructions.

Place the chicken on the smoker grate skin side up over indirect heat. Insert a probe thermometer into the thickest part of the thigh without touching bone.

Smoke

Smoke at 275°F (135°C) until the internal temperature reaches 155°F (68°C), about 55–75 minutes depending on size and smoker. Maintain consistent temperature and add wood as needed to sustain light smoke. Avoid heavy, acrid smoke.

When the chicken reaches 155°F (68°C), increase the smoker temperature to 375°F (190°C) or transfer to an indirect hot zone to crisp the skin and finish cooking. Continue until the thigh registers 165°F (74°C) and skin is golden and crisp, about 10–15 minutes.

During the last 5 minutes, melt 2 tbsp unsalted butter and brush it over the skin for shine and richness.

Remove the chicken from the smoker and tent loosely with foil. Let rest 10 minutes; carryover will bring the internal temperature to final doneness.

Squeeze 1/2 fresh lemon over the chicken if using, sprinkle with 1 tbsp chopped parsley, carve if desired, and serve.