How to smoke a chicken, two different spice options.
Since buying our smoker we’ve smoked a lot of chicken. I tend to throw one in every time I turn the smoker on. I figure if I’m turning it on anyway I may as well make good use of it.
I figure since I’m making it so often it’s a great chance to try different spices. Sometimes I make my own, like my Smoked Paprika Rub, or my Italian Herb Rub. Then other times I like to use spices I have on hand.
We go to a lot of farmers markets in the summer and I love picking up spice blends while we’re there. Anything that catches my fancy gets picked up and stored in the spice cabinet until the right time comes along.
For these two I used spices I know and love. For one chicken I used Montreal Chicken Seasoning. For the other I used a spice mix I picked up at a farmers market. It was an onion blossom spice mix. Works perfectly over chicken.
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- 2 whole chickens
- 2 tablespoons olive oil
- 4 tablespoons montreal chicken seasoning
- 4 tablespoons onion spice mix
Preheat smoker to 250 degrees F.
Prep your smoker with apple wood.
Clean and pat both chickens dry.
Pour one tablespoon of olive oil over each chicken. Rub it all over the skin.
Sprinkle montreal spice over one chicken, rub it all over the chicken so it covers every part of it.
Sprinkle onion spice mix over the other chicken, rub it all over the chicken so it covers every part of it.
Place each chicken in the smoker, whichever side you like up first. You are going to want to flip it over halfway through the cooking time. So plan for that when you pop them in.
Smoke the chickens for about 3 and 1/2 to 4 and 1/2 hours, depending on the size of your chickens. Flip them over half way through.
Remove the chickens from the smoker when finished (internal temperature for chicken is 165 degrees), place each on a plate. Allow to stand for 15 to 20 minutes to allow the juices to redistribute.
Carve any which way you like.
Serve with a big old poultry loving smile!
Recipe NotesRecipe Source: Kiss My Smoke
The thing about smoked chicken is its super easy to make, and very versatile. You can mix it up any way you like.
We buy our chicken in bulk from a local chicken farm so I always have a freezer full of them. We eat them almost every week.
During the summer months I either grill or smoke them. During the winter I make roast chicken every Sunday. Sort of a tradition.
Another great way to cook a whole chicken is to do Chicken Under a Brick. If you’ve never tried it you’re really missing out. It ranks right up there with smoked chicken.
You don’t need a fancy shmancy smoker to do these. You can also smoke on your grill. Just use indirect heat and roast the chicken on the side without the flame. Use a smoker box, or even a wood chips in tinfoil. I like apple wood for chicken, but I’ve also used mesquite and hickory. Use whichever wood floats your boat.
So there you have it. Grab some chicken, your favourite spice blends and step outside to smoke to your heart’s content. Then pile the leftover chicken on Grilled Smoked Chicken Sandwiches. You’ll thank me for me for that one.
Want more grill recipes from Kiss My Smoke, check me out on Pinterest:
Want more Chicken Recipes from Kiss My Smoke, check these out:
Grilled Smoked Chicken Sandwich, pictured above
Grilled Brick Chicken , pictured above
Simple Grilled Chicken Wings, pictured above
Now go give in to your chicken cravings. So many options, so little time!
Now be confident and get your grill on!