Ingredients
1 whole chicken (4–6 pounds, either a fryer or a roaster)
1 tablespoon olive oil
2 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon ground black pepper
Instructions
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Prepare the chicken: Spatchcock the chicken by removing the backbone with kitchen shears or a sharp knife. Flip the chicken and press down on the breastbone to flatten it.
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Preheat the smoker: Set your smoker to 225°F (107°C). Use wood chips like hickory, apple, or cherry for the best flavor.
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Season the chicken: Rub the chicken with olive oil, then mix chili powder, garlic powder, brown sugar, kosher salt, and black pepper. Coat the chicken evenly on both sides.
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Smoke the chicken: Place the chicken on the smoker, breast-side up. Smoke for 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C).
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Rest the chicken: After removing from the smoker, let the chicken rest for 10-15 minutes before carving.
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Serve: Slice and serve with your favorite sides.
Notes
Storage: Store leftover chicken in an airtight container in the fridge for up to 3-4 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or on the grill for a few minutes to crisp the skin.
Spicy Version: Add cayenne pepper or smoked paprika to the rub for extra heat.
Herb-infused: Add fresh rosemary, thyme, or oregano for a herby twist.
- Prep Time: 15 minutes
- Cook Time: 2-2.5 hours
- Category: Main Course
- Method: Smoked
- Cuisine: American
- Diet: Gluten Free
