Rotisserie Chicken Recipe
A half, seasoned chicken , slow smoked over hickory wood.
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Ingredients
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Chicken
Wood for Smoking
Method
Preparation
- 1
Prepare the chicken by rinsing it under cold water to remove any residuals and patting it dry with paper towels.
- 2
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried oregano to create a seasoning rub.
- 3
Rub the olive oil all over the chicken, ensuring it's evenly coated. Then, generously apply the seasoning mixture over the entire chicken, including inside the cavity.
Smoking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Soak the hickory wood chips in water for at least 30 minutes before using them.
- 5
Add Wood Chips
Once the smoker is preheated, add the soaked hickory wood chips to the smoker box.
- 6
- 7
Smoke the Chicken
Close the smoker and let the chicken smoke for about 3-4 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Finishing
- 8
Once cooked, remove the chicken from the smoker and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
- 9
Carve the chicken and serve it warm. Enjoy your delicious, smoked rotisserie chicken!