Smoked Chicken Recipe
Juicy smoked chicken, seasoned and served hot.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Brine
Seasoning Rub
Wood Chips
Method
Preparation
- 1
Brining the Chicken
In a large pot, combine water, kosher salt, brown sugar, minced garlic, black peppercorns, and bay leaves. Stir until the salt and sugar dissolve completely.
- 2
Brining Process
Submerge the whole chicken in the brine solution. Cover and refrigerate for at least 4 hours, or overnight for best results.
Seasoning and Smoking
- 3
Preparing the Seasoning Rub
In a small bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, and dried thyme to create the seasoning rub.
- 4
Applying the Rub
Remove the chicken from the brine and pat dry with paper towels. Rub the seasoning mixture all over the chicken, ensuring to get under the skin where possible.
- 5
Preparing the Smoker
Preheat your smoker to 250°F (120°C). Soak the hickory wood chips in water for at least 30 minutes before using.
- 6
Smoking the Chicken
Place the soaked wood chips in the smoker box. Place the seasoned chicken on the grill grate, and smoke for approximately 3-4 hours, or until the internal temperature reaches 165°F (75°C).
Serving
- 7
Resting the Chicken
Once smoked, remove the chicken from the smoker and let it rest for 10-15 minutes before carving.
- 8
Serving
Carve the chicken and serve hot. Enjoy your juicy smoked chicken!
