Smoked Half Chicken Recipe
Recipe information
Make Smoked Half Chicken in just 2h . with Dr. Pepper BBQ sauce.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Chicken
Dr. Pepper BBQ Sauce
Smoke & Finish
Chicken
1. Prep the chicken
Pat the half chicken dry with paper towels. If skin is loose, tuck it under gently. Rub the outside and cavity with olive oil.
2. Season
Combine kosher salt, coarse black pepper, garlic powder, and smoked paprika in a small bowl. Sprinkle and rub the seasoning evenly over the entire chicken, including under the skin where possible and inside the cavity. Let rest at room temperature 20–30 minutes, or refrigerate up to 2 hours uncovered for crisper skin (bring back to room temp before smoking).
Dr. Pepper BBQ Sauce
3. Make the sauce
In a small saucepan over medium heat, combine Dr. Pepper, ketchup, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, yellow mustard, onion powder, minced garlic, and hot sauce. Stir to combine and bring to a gentle simmer.
4. Reduce and finish
Simmer gently, uncovered, for 15–20 minutes until the sauce reduces and thickens to a glossy, pourable BBQ consistency (it will coat the back of a spoon). Stir in butter, salt, and freshly ground black pepper at the end. Taste and adjust seasoning. Keep warm or transfer to a jar; sauce can be reheated when glazing the chicken.
Smoke & Finish
5. Prepare smoker or grill
Preheat your smoker to 225–250°F (107–121°C). If using a charcoal or gas grill, set up for indirect heat and place soaked wood chips in a smoker box or directly on coals. Place a drip pan with 1/2 cup apple juice or water under the grill grate where the chicken will sit to maintain moisture.
6. Smoke the chicken
Place the half chicken skin-side up on the grill grates over indirect heat. Smoke until the internal temperature reaches 155–160°F (68–71°C) in the thickest part of the breast and 165°F (74°C) in the thigh, about 60–90 minutes depending on size and smoker temp. Monitor smoker temp and add wood chips as needed to maintain steady smoke.
7. Glaze and finish
When the breast reaches about 150–155°F (65–68°C), start brushing the chicken with the Dr. Pepper BBQ sauce every 5–10 minutes, building 2–3 thin layers. Continue until the chicken reaches 165°F (74°C) in the thickest meat and the sauce is tacky and caramelized. Avoid applying too thick a coat early, which can burn.
Local Coupons
No local coupons found for this recipe's ingredients.