1/2 Chicken Hickory Smoked Recipe

Inspired by Crechale's

Time4h

Serves4

Extra charge for white meat only

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Ingredients

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1
Prepping the Chicken
Rinse the chicken halves under cold water and pat them dry with paper towels.
2
Marinating
In a small bowl, mix olive oil, salt, black pepper, garlic powder, paprika, and onion powder to create a marinade. Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor. Let it marinate in the refrigerator for at least 1 hour, preferably overnight.
3
Soaking the Wood Chips
Soak the hickory wood chips in water for at least 30 minutes before smoking.
4
Preparing the Smoker
Preheat your smoker to 225°F (107°C). If using a charcoal grill, set it up for indirect cooking.
5
Smoking the Chicken
Once the smoker is ready, add the soaked hickory wood chips. Place the marinated chicken halves skin-side up on the smoker rack. Close the smoker lid and smoke for about 3 to 4 hours or until the internal temperature reaches 165°F (74°C).
6
Serving
Remove the chicken from the smoker and let it rest for about 10 minutes before serving. If you opted for white meat, serve with an additional charge as desired.