This Smoked Whole Chicken Crispy Skin recipe is perfect for your next outdoor gathering! The chicken is brined for 24 hours, then smoked over indirect heat until the skin is nice and crisp.
This recipe is perfect for your next outdoor gathering! The chicken is brined for 24 hours, then smoked over indirect heat until the skin is nice and crisp. You can serve this chicken plain, or you can drizzle the meat with your favorite barbecue sauce for added flavor!
- 1 gallon of cold water
- ¾ cup salt (you can also use Kosher salt)
- ½ cup sugar
- 1 onion, peeled and quartered
- 3 cloves garlic, peeled and smashed
- 1 tablespoon black peppercorns
- 1 whole chicken (4-5 pounds), giblets removed
- 1/2 cup chicken stock
- 1/2 cup white wine
- 1 lemon, halved
- 1/4 cup fresh parsley leaves
- Kosher salt
- Freshly ground black pepper
1. Preheat the oven to 375°F (190°C).
2. Rub the spice mixture all over the chicken.
3. Place the chicken in a roasting pan. Add the garlic, chicken stock, white wine, and lemon halves.
4. Roast the chicken in the oven for 60-90 minutes, basting occasionally with pan juices.
5. When the chicken is cooked through and crispy on top, remove it from the pan and transfer it to a serving platter.
6. Garnish with chopped parsley leaves and season with salt and pepper to taste. Serve immediately.
Smoked Whole Chicken
A whole chicken can be smoked, which is great for cooking chicken in a hurry. If you have the time and patience to cook your chicken slow and low, why not give it as much smoke flavor? A whole chicken is often on sale in the grocery store. The one I used for this recipe cost only $5.00 Wow!
You can smoke whole chicken on weekends. They’re easier than rotisserie chicken breast and are much more delicious. I save the extra meat for tasty meals such as enchiladas, buffalo wings dip, and nachos. It’s a great way to make weekend meals. There is nothing better than having plenty of delicious, smoked whole chicken ready for you to rock and roll the rest of the week.
A Quick Note: Smoking chicken can sometimes lead to leathery skin. I use olive oil to coat the chicken before applying the dry rub. The oil’s fat will keep your skin moisturized and protect it from drying out. The chicken skin will be soft and not dry. For crispy skin rubbery, heat your smoker to 375-500°F for the last 8-10 degrees.
Smoked Whole Chicken Rub
A whole smoked chicken is my favorite. My Best sweet rub is a favorite on this site and very easy to make at home. You can purchase pre-made Signature sweet rub in small or large bottles. We’ll gladly ship it to you from our store, Patio Provisions
This Lemon Herb Chicken Seasoning is a great alternative to sugar. This rub contains fresh herbs, smoked paprika, and lemon zest to give it a refreshing finish. If you are looking for something with just a hint of heat, we also offer Chicken Seasoning.
This recipe is a nice change from regular barbecue chicken. I’ve substituted fennel for the spices and it turned out deliciously aromatic! Just save yourself some time by not separating the skin from the meat – it’s not necessary.
How to Smoke a Whole Chicken
Smoking a whole chicken is not as intimidating as it sounds. It’s a simple process of prepping, seasoning, and smoking. Nothing fancy here, just a simple smoked chicken that will come out juicy and tasting great.
Smoking a whole chicken is not as difficult as it may seem. All you need to do is a season and smoke the bird, and it will come out juicy and delicious.
First, you will need to prep the chicken by removing its innards and thoroughly cleaning it. Then, you can rub the chicken with your favorite spices or seasoning blends. For a simple and flavorful smoked chicken, we recommend using salt, pepper, garlic powder, thyme, onion powder, paprika, and rosemary.
Next, you will need to set up your smoker. If you are using a charcoal smoker, you will need to add enough coals to maintain a temperature of between 225 and 250°F. If you are using a gas smoker, you will need to preheat it to the same temperature.
How Long to Smoke a Whole Chicken
Smoking chicken whole chicken pieces at 220°F takes between 2.5 and 3 hours. The thighs should be 170-175°F.
There are a few factors that affect the cooking time of whole chickens. The first is that the larger the chicken, the more time it will take. You should also keep in mind that smoker temps can fluctuate so you might need to cook chicken your chicken dry for a longer time. When smoking whole chickens, make sure you have a reliable meat thermometer on hand.
Smoked Whole Chicken Recipe
This recipe for a smoked whole chicken is succulent, flavorful, and easy to prepare. Perfect for a summer cookout or anytime you want to enjoy the flavors of smoked chicken, this dish will be sure to please everyone at your table.
To start, preheat your smoker to 225°F. Then, season your chicken generously with salt, pepper, and any other desired spices. Place the chicken directly in the smoker and cook for approximately 3 hours, or until the internal temperature of the chicken reaches 165°F.
Once the chicken is cooked through, remove it from the smoker and allow it to rest for a few minutes before carving. Serve immediately with your favorite sides and enjoy!
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