Half Chicken Recipe

Dry brine option

If time allows, pat the halved chicken very dry with paper towels. Combine 1 tablespoon kosher salt with 1 teaspoon sugar and rub evenly under the skin where possible and over the surface. Place on a rack uncovered in the refrigerator for 4–12 hours to dry-brine. This improves flavor and skin texture.

Quick brine alternative

Or, for a quick wet brine: dissolve 3/4 cup salt and 1/4 cup sugar in 1.5 liters (6 cups) water chilled, submerge the halved chicken for 1–2 hours in refrigerator, then rinse and pat dry thoroughly before proceeding.

If not already, split the chicken into a true half or spatchcock so it lies flat. Trim excess fat and remove any pin feathers. Pat the chicken very dry with paper towels to help the rub adhere and to promote crisp skin.

In a small bowl combine the dry rub: 1.5 tbs kosher salt, 1 tbs granulated sugar, 2 tsp paprika, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin, and 1/4 tsp chili powder (if using). Mix until uniform.

Brush the chicken all over with 2 tablespoons oil and 1 tablespoon yellow mustard (acts as a binder). Then evenly coat the chicken with the dry rub, pressing lightly so it adheres. Make sure to season under the skin where possible and inside the cavity or split area.

Let the rubbed chicken sit at room temperature for 30–45 minutes while you prepare the smoker (or refrigerate uncovered for up to 2 hours if you prefer colder meat going in).

Preheat your smoker to a steady 225–250°F (107–121°C). Use hardwoods like apple, cherry, or hickory for balanced smoke — about a small handful every 45–60 minutes depending on your smoker. If using a charcoal grill, set up for indirect heat and add wood chunks for smoke.

Place the chicken skin-side up on the smoker grate, leaving space between pieces for airflow. Insert a probe thermometer into the thickest part of the breast without touching bone.

Smoke the chicken until the internal temperature in the breast reaches 155–160°F (68–71°C). This will typically take 1.75–2.5 hours for a half chicken depending on size and smoker consistency. Maintain steady temps and add wood as needed for smoke.

For crisper skin, during the last 15 minutes of smoking you can increase the smoker temperature to 275–300°F (135–149°C) or move the chicken to a hotter zone. Watch closely to avoid flare-ups.

If glazing with BBQ sauce: in the last 10 minutes brush both sides with a thin layer of the 1/2 cup BBQ sauce mixed with 1 tablespoon melted butter. Return to the smoker just long enough to set the glaze — about 6–10 minutes. Do not over-sauce early or the sugar will burn.

Remove the chicken from the smoker when the thickest part of the breast reaches 165°F (74°C) and thighs read 175°F (79°C) if checking dark meat. Tent loosely with foil and rest for 8–10 minutes — carryover will raise temps slightly and juices will redistribute.

Brush with any remaining melted butter if desired, sprinkle with chopped parsley, and serve with lemon wedges on the side. Slice or serve the half chicken whole.

Serve the half chicken with classic BBQ sides: coleslaw, baked beans, cornbread, or potato salad. Refrigerate leftovers within 2 hours in an airtight container for up to 3–4 days. Reheat gently in a 325°F (160°C) oven until warmed through to avoid drying out.