Hickory Smoked Chicken Recipe
1/2 chicken specially seasoned and slow hickory smoked
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Ingredients
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Chicken and Seasoning
Method
Preparation and Cooking
- 1
Prepare the Chicken
Rinse the chicken halves under cold water and pat dry with paper towels. Rub olive oil all over the chicken, including under the skin.
- 2
Season the Chicken
In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and dried thyme. Rub this seasoning mixture all over the chicken evenly.
- 3
Prepare the Smoker
Pre-soak the hickory wood chips in water for at least 30 minutes. Drain and set aside. Preheat your smoker to 225°F (107°C).
- 4
Smoke the Chicken
Place the chicken halves, skin side up, on the smoker rack. Add the drained hickory wood chips to the smoker box or directly on the coals. Smoke the chicken for about 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C).
- 5
Rest and Serve
Once cooked, remove the chicken from the smoker and let it rest for 10-15 minutes before serving. This allows the juices to redistribute.