How to smoke a whole chicken on your electric smoker, pellet smoker or grill. Smoking whole chickens is a great way to feed a crowd or to use for your weekly meal prep!
I used store bought spices for these chickens but you can use my smoked paprika rub or bring da heat rub. Or you can use your own spice blend.
Since buying our smoker we’ve smoked a lot of chicken. I tend to throw one in every time I turn the smoker on. Honestly, I figure if I’m turning it on anyway I may as well make good use of it.
Whole chickens are something we make all the time. Since I’m making it them so often it’s a great chance to try different spices.
Sometimes I make my own, like my Italian Herb Rub. Then, other times I like to use store bought spices I’ve found during my travels to various places or ones friends recommend.
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.
Since I wanted to focus more on technique for this post I used spices I know and love. Again, use whatever you like on your yours.
Spices I used for this post
- For chicken number one I used Montreal Chicken Seasoning which is one of my favourite things on earth.
- Then, for chicken number two I used a spice mix I picked up at a farmers market. It was an onion blossom spice mix. Works perfectly over chicken.
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.
Other dinner recipes you will love as much as smoked chicken
- Grilled Smoked Chicken Sandwich
- How to Grill a Tomahawk Steak
- Grilled Brick Chicken
- Steak Bites and Potato Bites
- Chicken, Mango and Papaya Kebabs
- Easy Grilled Honey Garlic Ribs
- Chicken, Garlic and Broccoli Kebabs
- Smoked 3-2-1 Ribs
Places to stalk Kiss My Smoke!
Facebook ~ Pinterest ~ Instagram ~ Cravings of a Lunatic
Smoked Chicken
Ingredients
- 2 whole chickens
- 2 tablespoons olive oil
- 4 tablespoons montreal chicken seasoning
- 4 tablespoons onion spice mix
Instructions
-
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 Notes
Recipe Source: Kiss My Smoke
Now be confident and get your grill on!
Kim xx
My husband will be so jealous of your smoker! These whole smoked chickens sound flavorful and so easy!
this chicken is whoa. It looks so flavorful and delicious. I will be heading over in a bit 🙂
I was going to make soup with the whole chicken in my freezer, but now I want your smoked chicken! Wow, does this look amazing!!!
I’m so jealous. I’ve been BEGGING my husband to buy me a smoker for the better part of a year! This looks amazing.
Okay, I know I can do this on my grill, but darnit all – I WANT A SMOKER! {insert pouty foot stomp} And that sammich still makes my mouth water!
I’ve thought about getting a smoker time and time again. I think you’ve convinced me with this delicious chicken!!
That chicken looks incredible! I need a smoker STAT 🙂
LOVE this bird! Whenever we get a bigger house and I get my outdoor kitchen I am getting a smoker and I am making this!
That bird is perfectly baked!! Looks amazing!
I don’t have a smoker but wow, does this chicken look good! Great recipe, Kim!
Great lesson! I love making my own spice mixes too and also buying them. It is an obsession.
I love picking up spice blends when we visit the farmer’s market! I find some the best there! This chicken looks fantastic!
Wow! I wish we had a smoker. The day we finally get one my boyfriend is making me this… he just doesn’t know it yet lol.
Ok, whoa! This chicken looks amazing!
Dude, this is why I need a smoker!!!
I can only imagine how much great flavor is in that bird! Looks amazing!
This chicken looks packed full of amazing flavors! My mouth is salivating just looking at it.
that’s a beautiful piece of meat…and that sandwich you made with it is amazing
That is one seriously tasty looking bird. No forks, no knives…just give me the bird and I will use my hands.
This looks so fabulous – I really need a smoker. I have a stovetop one, which is great for smaller things, but I would love a large one to make something like this!!
So where are the comments about the rubbery skin? The skin in the picture is NOT from a smoker. The only way to get crispy skin is with high heat!
It is actually the chicken from the smoker. The skin is not rubbery on this recipe. Give it a whirl.