3 Easy Smoked Whole Chicken Recipes for Juicy Results

Get ready to master the art of smoking a full chicken. A whole chicken smoked to perfection is the pinnacle of backyard barbecue. Imagine an incredibly juicy, tender bird, infused with a rich, smoky aroma, and wrapped in beautiful, golden-brown skin that crisps at the bite. This guide will walk you through the entire cooking process, providing three easy and delicious smoked whole chicken recipes that will make you a legend at your next cookout.

This post will walk you through recipes for smoking a whole chicken and a foolproof core method, then provide three distinct flavor variations to try. Whether you own a pellet grill, an electric smoker, or a classic charcoal setup, you’ll learn how to smoke chicken that’s tender and delicious every single time.

The Keys to a Perfect Smoked Chicken

Before we get to the specific rubs, a few universal principles ensure success when putting a whole chicken in a smoker.

• Choose a Good Bird: Start with a 4 to 6-pound chicken. Look for one that is plump with no blemishes. An “air-chilled” chicken often has drier, crispier skin if you can find one.
• To Brine or Not to Brine? (Wet vs. Dry Brine): Brining is an optional step that acts as insurance against dry meat.
  • A wet brine (soaking in saltwater) adds moisture.
  • A dry brine is even simpler: just liberally salt the chicken (about ½ teaspoon of kosher salt per pound) and let it rest uncovered in the fridge on a rack for 12-24 hours. This process seasons the meat deeply and helps create a very crispy skin. If you dry brine, do not add more salt in your rub.
• Pat it Dry: This is a non-negotiable step. A dry chicken skin is the secret to a crispy result. Before seasoning, thoroughly pat the entire chicken dry with paper towels, inside and out.
• Internal Temp is King: Relying on a specific cooking time can lead to over or undercooked chicken. The chicken is done once the internal temperature reaches 165°F (74°C) in the thickest part of the breast. A reliable instant-read meat thermometer is the most important tool for this job.
• Spatchcock for Speed: For a faster cooking time, you can prepare your bird as a spatchcock chicken by removing the backbone and laying it flat. The methods and seasonings in this guide will still work perfectly.

The Core Method: How to Smoke a Whole Chicken

This simple, universal method is the foundation for all the flavor variations below.

1. Preheat Your Smoker & Choose Your Wood: Preheat your smoker to 275°F (135°C). This temperature is the sweet spot—hot enough to cook the chicken efficiently and render the skin. If you’re using a charcoal or electric smoker, you’ll be using wood chips or chunks; for pellet grills, choose your wood pellets for smoker. Fruitwoods like apple or cherry are mild and sweet, while pecan or hickory offer a stronger, more classic smoke flavor. If you’re working with a traditional grill, this guide on how to use a smoker box will help you get that authentic smoke flavor.
2. Season the Chicken: Prepare one of the seasoning rubs from the recipes below. Gently separate the skin from the breast meat and push some of the seasoning underneath to season the meat directly. Rub the rest of the seasoning all over the outside of the chicken, including the cavity.
3. Smoke the Chicken: Place the seasoned chicken directly on the smoker grate. For guidance on specific equipment, these tips for smoking with an electric smoker or a tutorial on how to use a pit boss electric smoker can be very helpful. Let the chicken smoke until it reaches an internal temperature of 165°F in the breast.
4. Rest and Carve: Remove the chicken from the smoker and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat. Do not skip this step! After resting, carve and serve immediately.

3 Smoked Whole Chicken Recipes (Flavor Variations)

Choose one of these flavor profiles to use with the core method above.

Recipe 1: Classic Sweet & Smoky BBQ Chicken

This is a crowd-pleasing favorite with a classic barbecue flavor profile from smoked paprika, garlic powder, and onion powder.

For the Classic Dry Rub:

• 1/4 cup brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp black pepper
• 1 tbsp coarse salt
• 1 tsp garlic powder
• 1 tsp onion powder

Recipe 2: Zesty Lemon & Herb Chicken

A bright, savory, and aromatic option that is light and incredibly flavorful.

Rub Ingredients & Aromatics:

• 2 tbsp dried rosemary
• 2 tbsp dried thyme
• 1 tbsp coarse salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 whole lemon, halved
• 1 head of garlic, halved crosswise
• Instructions: Combine the dried herbs and seasonings for the rub. After seasoning the chicken, place the lemon halves and garlic halves inside the chicken’s cavity before smoking.

Recipe 3: Spicy Cajun-Style Chicken

For those who like a bit of a kick, this Cajun-inspired seasoning brings a delicious heat.

Rub Ingredients:

• 3 tbsp Cajun seasoning (store-bought or homemade)
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (adjust to your heat preference)
• 1 tsp black pepper

How to Carve a Smoked Whole Chicken

Carving a whole chicken is easy once you know the steps.

1. Remove the Legs/Thighs: Place the rested chicken on a cutting board. Pull one leg gently away from the body and slice through the skin connecting the leg to the breast. Pop the thigh joint out of its socket and cut through it to remove the entire leg quarter. Repeat on the other side. You can then separate the drumstick and thigh if desired.
2. Remove the Wings: Pull each wing away from the body and cut through the joint.
3. Carve the Breast Meat: Find the breastbone running down the center of the bird. Slice down along one side of the breastbone, cutting the meat away from the rib cage in one whole piece. Place the breast piece on the cutting board and slice it against the grain into thick, juicy pieces. Repeat for the other side of the breast.

Smoked Whole Chicken Recipes Conclusion

Mastering these recipes for smoking a full chicken is one of the most rewarding experiences in outdoor cooking. It’s an affordable way to feed a family and produces a meal that’s far superior to any store-bought rotisserie chicken.

If you enjoyed this whole chicken smoked recipe, explore our other options, from a simple pit boss chicken breast recipe to a guide on how to grill chicken thighs on a gas grill.

FAQs About Smoked Whole Chicken