Imagine cutting into a perfectly smoked chicken half, where the skin is golden and crispy, and the meat inside is so juicy it practically melts in your mouth. This American-style smoked chicken recipe is about to transform your backyard cooking from ordinary to extraordinary, delivering restaurant-quality flavor right from your own smoker. Whether you're a grilling enthusiast or a weekend BBQ warrior, these chicken halves will become your new go-to showstopper that will have everyone asking for your secret recipe.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 whole chicken, halved
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- Wood chips for smoking
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature, ensuring even cooking.
- Prepare your smoker by preheating it to 225-250°F (107-121°C). If using a charcoal or gas grill, set up for indirect heat.
- Pat the chicken halves dry with paper towels to remove excess moisture, which helps create a better skin texture.
- In a small bowl, mix olive oil, salt, black pepper, garlic powder, and paprika to create a uniform seasoning blend.
- Rub the seasoning mixture thoroughly over both sides of the chicken halves, ensuring complete and even coverage.
- Soak wood chips (preferably hickory or applewood) in water for 30 minutes before placing them in the smoker's chip box or wrapped in foil.
- Place the chicken halves skin-side up on the smoker rack, ensuring they are not touching each other for proper smoke circulation.
- Add the soaked wood chips to create smoke and close the smoker lid.
- Smoke the chicken for approximately 2 hours, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Use a meat thermometer to check doneness, avoiding contact with bones for an accurate reading.
- Once cooked, remove the chicken from the smoker and let it rest for 10-15 minutes to allow juices to redistribute.
- Serve hot, optionally garnishing with fresh herbs or a squeeze of lemon for added brightness.
Tips
- Temperature is Key: Maintain a consistent smoker temperature between 225-250°F for even cooking and maximum moisture retention.
- Wood Chip Selection: Choose mild woods like hickory or applewood for a balanced, subtle smoky flavor that complements the chicken without overpowering it.
- Moisture Management: Pat the chicken dry before seasoning to help create a crispy skin, and let it rest after cooking to ensure juicy, tender meat.
- Internal Temperature Matters: Always use a meat thermometer and cook until the chicken reaches 165°F at the thickest part of the thigh to ensure food safety.
- Prep in Advance: Let the chicken come to room temperature before cooking and allow time for seasoning to penetrate the meat for maximum flavor.
- Avoid Overcrowding: Give each chicken half enough space on the smoker rack for proper smoke circulation and even cooking.
Nutrition Facts
Calories: 748kcal
Carbohydrates: g
Protein: 71g
Fat: 54g
Saturated Fat: 12g
Cholesterol: 150mg
