Description
This smoked chicken halves recipe is designed for anyone who wants to make tender, flavorful chicken with a perfectly crispy skin. Smoking chicken halves infuses the meat with a rich, smoky flavor while keeping it juicy and moist. Whether you’re a seasoned pitmaster or new to smoking, this recipe ensures a perfect result every time. You’ll love the simplicity of the preparation and the delicious outcome. Ideal for family meals, barbecues, or dinner parties, these smoky chicken halves are sure to become a favorite!
Ingredients
Main Ingredients:
- 2 chicken halves (around 3–4 lbs total)
- 2 tablespoons olive oil or softened butter (to coat the chicken)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Wood chips (hickory, mesquite, or applewood for smoking)
Optional Ingredients:
- BBQ Sauce (for glazing)
- Lemon juice (for marinating)
- Chili powder (if you like a little heat)
- Brown sugar (for a sweet touch)
Instructions
Step 1: Prepare the Chicken 🍗
Rinse the chicken halves under cold water and pat them dry with paper towels. This step is important as it helps the skin crisp up during smoking. Rub the chicken halves with olive oil or softened butter, ensuring the entire surface is coated.
Step 2: Season the Chicken 🌿
Mix together the paprika, garlic powder, onion powder, black pepper, salt, dried thyme, and rosemary. Sprinkle this rub generously over both sides of the chicken halves. Massage the seasoning into the meat to ensure it sticks well.
Step 3: Preheat the Smoker 🔥
While the chicken absorbs the flavors of the rub, preheat your smoker to 225°F to 250°F (107°C to 121°C). Add the wood chips (hickory, mesquite, or applewood) for smoking. This wood will provide a flavorful base for the chicken.
Step 4: Smoking the Chicken ⏱️
Once your smoker has reached the desired temperature, place the chicken halves, skin-side up, onto the smoker racks. Close the smoker and allow the chicken to cook for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
Step 5: Optional BBQ Sauce Glaze 🍯
In the final 15 minutes of smoking, you can baste the chicken halves with BBQ sauce for a glossy, flavorful glaze. This step is optional but highly recommended for an extra layer of sweetness and tang.
Step 6: Rest the Chicken 🛋️
Once the chicken has reached 165°F, remove it from the smoker and let it rest for about 10 minutes. This allows the juices to redistribute and the meat to become even more tender.
Step 7: Serve and Enjoy 🍽️
Slice the chicken halves, serve with your favorite sides, and enjoy the smoky, juicy flavors. Pair with mashed potatoes, grilled vegetables, or a fresh salad for a complete meal!
Notes
- Wood Choice: The type of wood you choose will affect the flavor of your chicken. For a mild, fruity flavor, go with applewood. If you prefer a stronger, more intense flavor, try mesquite or hickory.
- Cooking Time: The cooking time may vary slightly depending on the size of your chicken halves and the type of smoker you use. Always rely on your meat thermometer for accuracy.
- BBQ Sauce: If you’re adding BBQ sauce, apply it during the last 15 minutes to prevent burning and allow the sauce to caramelize.
- Prep Time: 15 minutes (including seasoning)
- Cook Time: 1.5 to 2 hours
- Category: Smoked Meats
- Cuisine: American
Nutrition
- Calories: 350-400 kcal
- Sodium: 500-700 mg (depending on seasoning)
- Fat: 25-30 grams
- Carbohydrates: 0-5 grams (mainly from the rub if sugar is added)
- Fiber: 1 gram
- Protein: 30-35 grams
- Cholesterol: 85 mg