Smoked Chicken Recipe
basted in our original BBQ sauce
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Ingredients
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Smoked Chicken
Original BBQ Sauce (for basting)
Smoking / Finishing
Method
Smoked Chicken
- 1
Prepare the chicken
Remove giblets from the cavity if present. Pat the chicken dry thoroughly with paper towels. Tuck the wing tips behind the bird so they don't burn.
- 2
Season
Rub the chicken all over with olive oil. In a small bowl combine kosher salt, black pepper, garlic powder and paprika. Rub the spice blend generously over the outside of the chicken and inside the cavity.
- 3
Original BBQ Sauce (for basting)
- 4
Make the sauce
In a small saucepan combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, yellow mustard, hot sauce (if using), smoked paprika, minced garlic and black pepper. Whisk to combine.
- 5
Simmer
Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally. Reduce heat to low and simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning (add a pinch of salt or more sugar/vinegar to balance). Keep warm; reserve about 3/4 cup for basting during the smoke and 1/4 cup for serving.
Smoking / Finishing
- 6
Prepare smoker or grill
Prepare your smoker for indirect cooking at 225–250°F (107–121°C). If using a charcoal or gas grill, set up for two-zone cooking (coals or burners on one side, chicken on the other). If using wood chips, soak chips in 1/2 cup water for 20–30 minutes then drain and add to the smoker box or directly to coals. Place a drip pan under the grill grate where the chicken will sit to catch drippings.
- 7
Smoke the chicken
Place the chicken breast-side up on the grill or smoker grate over the drip pan. Insert a probe thermometer into the thickest part of the thigh without touching bone. Smoke at 225–250°F (107–121°C) until the internal temperature reaches 155°F (68°C); this typically takes 2.5–3.5 hours for a 3.5–4.5 lb bird but times vary. Every 30–40 minutes starting at the 60-minute mark, brush the chicken with the reserved BBQ sauce to build color and flavor.
- 8
Finish and rest
When the thigh reaches 155°F (68°C), increase heat slightly or move the bird to direct heat for 5–8 minutes while continuing to baste to caramelize the sauce and bring the surface to a lacquered finish. Continue until the thickest part of the thigh reaches 165°F (74°C) or the breast reaches 160°F (71°C). Remove the chicken from the smoker and tent loosely with foil. Let rest 15 minutes; carryover cooking will bring the internal temp to a safe level and juices will redistribute.
- 9
Optional glaze
For extra gloss, brush the chicken with melted butter mixed with a tablespoon of the BBQ sauce just before serving.
- 10
Serve
Carve the rested chicken and serve with any remaining warm BBQ sauce on the side.