1/2 Smoked Bbq Chicken Recipe

Smoked BBQ Half Chicken

1. 1

   Prep the chicken

   Pat the half chicken very dry with paper towels. Tuck any loose skin under the breast or secure with kitchen twine so the bird cooks evenly. Place the chicken on a tray.

2. 2

   Make a dry rub

   In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, ground cumin, and cayenne (if using). Stir to blend evenly.

3. 3

   Season the chicken

   Brush the chicken lightly with olive oil (about 1 tablespoon) and apple cider vinegar. Rub the spice mixture all over the skin and into any crevices, coating both skin and exposed meat. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours) to allow the flavors to penetrate and the skin to dry slightly.

4. 4

   Prepare the smoker

   Preheat your smoker to 225°F (107°C). Add wood chips or chunks (apple, hickory, or pecan) according to your smoker’s instructions. Place a pan or drip tray under the grate and pour in about 1 cup water to maintain moisture. Allow the smoker to stabilize and produce steady smoke.

5. 5

   Smoke the chicken

   Place the seasoned half chicken directly on the smoker grate, skin side up. Smoke at 225°F (107°C) until the internal temperature in the thickest part of the breast reaches 150°F (66°C) and the thigh reads about 165°F (74°C). This typically takes 1.5 to 2.5 hours depending on size and smoker consistency. Replenish wood and water as needed to maintain smoke.

6. 6

   Finish with BBQ sauce

   When the breast reaches 150°F (66°C), brush a thin, even coat of BBQ sauce over the skin and continue smoking. Every 7–10 minutes, brush another light layer of sauce to build a glossy glaze, taking care not to create a layer that will burn. Continue until the breast reaches 165°F (74°C) (or the thigh reaches 175°F / 79°C for more rendered fat), and the sauce is tacky and caramelized, about 10–20 more minutes.

7. 7

   Carryover and rest

   Remove the chicken from the smoker. Tent loosely with foil and let rest on a cutting board for 10–15 minutes. During this time the internal temperature will rise a few degrees (carryover), and juices will redistribute.

8. 8

   Serve

   Slice or pull the meat as desired. Serve with additional warmed BBQ sauce on the side. Garnish with chopped fresh parsley if desired. Leftovers keep in the refrigerator for 3–4 days.