Smoked Chicken Recipe

Prep the chicken

Rinse and pat the chicken pieces very dry with paper towels. Trim any excess fat. Place the thighs and breasts in a large roasting pan or rimmed sheet.

Make the dry rub

In a bowl combine brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Whisk to blend.

Season the chicken

Brush each piece lightly with olive oil, then rub the dry rub evenly over all sides. Let the seasoned chicken rest uncovered in the refrigerator for at least 1 hour or up to overnight to dry the skin (this improves smoke absorption and crisping).

Preheat smoker

Prepare your smoker for indirect smoking and preheat to a stable 225°F (107°C). Use mild fruitwoods like apple or cherry, or a combination with hickory for more smoke. Place a drip pan beneath the grate where the chicken will sit.

Smoke the chicken

Place chicken on the smoker skin-side up. Smoke until the internal temperature reaches 160°F (71°C) for breasts and 175°F (79°C) for thighs — about 2 to 3 hours depending on size. Every 30–45 minutes spray or spritz the chicken lightly with apple juice to keep skin moist and add flavor.

Finish with sauce and rest

During the last 15 minutes, brush chicken generously with BBQ sauce (reserve some sauce for serving). Close the smoker and allow sauce to set and caramelize. Remove chicken and rest covered loosely with foil for 10–15 minutes (carryover will bring breasts to 165°F and thighs to a safe temperature).

Shred or slice

For buffet service, remove skin if preferred and either shred the chicken with forks or slice into large pieces. Toss lightly with additional BBQ sauce to coat for serving, reserving some plain pieces for guests who prefer less sauce.

Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, yellow mustard, smoked paprika, minced garlic, salt, and black pepper in a medium saucepan.

Bring to a gentle simmer over medium heat, stirring frequently so sugar dissolves. Reduce heat to low and simmer uncovered for 15–20 minutes until slightly thickened and glossy. Taste and adjust seasoning (add a pinch of cayenne for heat or more vinegar for tang). Cool to room temperature. Reserve about 1 cup to baste during the final smoke and keep the rest warm for service in a gravy pot or insulated container.

In a large bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.

Add shredded green cabbage, red cabbage, and shredded carrot. Toss thoroughly to combine. Taste and adjust seasoning. Chill at least 30 minutes so flavors meld. Hold refrigerated until service and toss again just before plating.

Warm the baked beans in a large saucepan over medium-low heat, stirring occasionally, until hot throughout (about 20–30 minutes). Keep on low heat or in a steam table for buffet service.

Lightly brush split buns with melted butter and toast on a hot griddle or in a 375°F (190°C) oven for 5–7 minutes until golden. Keep warm in a covered tray for the buffet.

Place shredded/sliced smoked chicken in a heated hotel pan or large serving dish. Offer additional BBQ sauce in a separate container. Arrange toasted buns, slaw, baked beans, and chips nearby so guests can serve themselves buffet-style. Garnish the chicken or slaw with chopped parsley if desired.

Suggested serving notes: Provide tongs and spoons for each component. Keep hot items on chafing dishes or steam table to maintain safe serving temperatures. Replenish sauce and slaw frequently to keep the line running smoothly.