There’s something so satisfying about a perfectly Smoked Whole Chicken — crispy golden skin, juicy meat that falls apart with the slightest touch, and that deep smoky flavor you just can’t replicate in the oven. This smoked chicken recipe is simple enough for beginners but flavorful enough to impress a crowd. Whether you’re firing up your charcoal grill or using a gas setup, this is one of those recipes that hits every single time.
Learn how to make this juicy smoked whole chicken with crispy skin and savory garlic rub. Easy prep, impressive results. Perfect for BBQ lovers and weekend smoking sessions. We spatchcock the bird so it cooks evenly and faster, and season it with a dry rub that brings out the savory, smoky goodness in every bite. No fancy equipment, no tricky prep — just honest, crave-worthy backyard barbecue at its best.
What Exactly is This Chicken recipe?
This Smoked Whole Chicken is a whole bird that’s been butterflied (spatchcocked), seasoned with a simple but flavorful dry rub, and slow-smoked over indirect heat until perfectly tender and juicy. The skin gets crisp, the inside stays moist, and the whole thing is infused with that irresistible smoky flavor that only a low-and-slow cook can bring. It’s the kind of recipe that feels like weekend comfort food but is easy enough to pull off any day of the week.
When to Serve
This smoked chicken is perfect for:
- Summer cookouts and backyard BBQs
- Casual weekend dinners with plenty of leftovers
- Meal prep for easy lunches or salads all week
- Holiday gatherings when you want something different from turkey or ham
- Game day spreads served with slaw, mac & cheese, or grilled corn
Pair it with cornbread, grilled veggies, or even throw the shredded meat into tacos — it’s super versatile.
If you are a fan of chicken, then you might want to check out some more tasty chicken recipes. From this classic chicken tetrazzini, creamy chicken enchiladas, or even dive into this sesame chicken. All are tasty and a hit every single time we make them.
Why Its Such An Amazing Grill Recipe
There’s nothing fussy about this recipe, and that’s what makes it so great. The spatchcock method helps the chicken cook more evenly and quickly, and the rub is simple pantry staples — no brining, injecting, or complicated steps. You get that smoky BBQ flavor with minimal effort, and the result is incredibly juicy, flavorful meat with perfectly crisp skin.
It’s also a great base for leftovers. Chop it up for salads, toss it in sandwiches or wraps, or reheat it in a skillet with a splash of broth for a second meal that tastes just as good.
Why You’ll Love This Recipe
Crispy, Flavor-Infused Skin: Spatchcocking and smoking create a golden-brown, ultra-crispy skin that’s loaded with smoky, garlicky goodness.
Juicy, Evenly Cooked Meat: Spatchcocking allows the chicken to cook more evenly, ensuring moist breast meat and fully rendered thighs without overcooking.
Impressive Yet Simple: This step-by-step cooking process is approachable and delivers consistent, crowd-pleasing results that the whole family will love.
Recipe Ingredients
Whole Chicken (Spatchcocked): Spatchcocking (removing the backbone and flattening the bird) helps it cook faster and more evenly. If you prefer, bone-in chicken pieces (like thighs or leg quarters) can be used instead. Just be sure to adjust the cooking times accordingly.
Olive Oil: Acts as a base for the dry spice rub, helping it adhere to the chicken and promoting browning. If olive oil isn’t available, use avocado oil, canola oil, or any neutral oil.
Kosher Salt (Dry Rub Base): Essential for seasoning. It penetrates the meat, increasing flavor and retaining moisture. Sea salt or coarse Himalayan salt can also be used.
Garlic Powder: This gives the juicy chicken a rich, and savory flavor. It’s less harsh than raw garlic and distributes more evenly across the bird. Substitute it with granulated garlic for a similar flavor.
Black Pepper: Adds just a bit of heat to balance the richness of the chicken and smokiness of the grill. Freshly cracked black pepper is recommended but already ground pepper works just as well.
Smoked Paprika: Provides a subtle smokiness and a beautiful red color that enhances the overall visual appeal of the chicken. If you don’t have smoked paprika, use sweet paprika and add a pinch of chipotle powder for smoke. Cayenne pepper can be added or a little heat.
Onion Powder: Adds a warm, mellow depth of flavor to the dry rub, balancing out the brightness of the salt and pepper. Granulated onion can be used as a substitute.
Recipe Tips
Dry the Chicken Thoroughly: Moisture is the enemy of crisp skin, so be sure to pat down the chicken with paper towels before applying oil and chicken rub.
Let the Chicken Rest Post-Smoking: Resting allows juices in the chicken to redistribute throughout the meat. Please don’t skip this step!
Flip the Chicken for Finishing: For crispier skin, flip the smoked whole chicken skin-side down over high heat in the heat zone for 2–3 minutes at the end.
Tent with Foil If Cooking Too Fast: If the skin is browning too quickly, tent the outside of the chicken loosely with foil to protect it while the inside gets to the right temperature.
Storage & Reheating
- Refrigerator: Store leftover chicken in an airtight container. It will stay fresh in the fridge for up to 4 days.
- Freezer: For longer storage, place the chicken pieces in a freezer-safe bag or container. Freeze them for up to 3 months.
Reheating Leftovers
- Oven: Preheat the oven to 325°F. Place the chicken in a baking dish, cover it with foil to retain moisture, and bake it for 15–20 minutes or until it’s heated through.
- Microwave: Use for small portions. Add a damp paper towel over the meat to prevent it from drying and microwave it in 30-second intervals.
- Skillet: Add a splash of chicken broth or water to the pan, cover, and warm it over medium-low heat.
- From Frozen: Thaw the chicken overnight in the fridge before reheating. Reheating the chicken directly from frozen will dry out the meat.
Let the smoked chicken rest for 10–15 minutes before cutting so the juices redistribute. Use a sharp knife or poultry shears to portion the bird into breast, thighs, legs, and wings.
Store any leftovers in an airtight container in the fridge for up to 4 days. For freezing, shred the chicken first and portion it into freezer bags — it’ll stay fresh for up to 3 months. Reheat gently in a skillet with a little broth or in the microwave under a damp paper towel.
Serve it hot off the grill or chilled over salad — it’s flexible, flavorful, and always a crowd-pleaser.
FAQs for Smoked Whole Chicken
What does spatchcocked mean?
Spatchcocking is just a fancy word for butterflying the chicken. You remove the backbone so it lays flat — this helps it cook faster and more evenly on the grill or smoker. It also lets the skin crisp up beautifully.
Can I smoke a whole chicken without spatchcocking?
Yes, but it will take longer to cook and may cook less evenly. Spatchcocking is highly recommended for better results.
What type of wood should I use for smoking?
Hickory, applewood, cherry, or pecan all work well. Hickory gives the boldest smoke flavor, while fruitwoods like apple or cherry offer a milder, sweeter smoke.
Can I use a pellet smoker instead of a grill?
Absolutely! Just follow the same temperature guidelines (250–275°F) and smoke until the internal temp hits 165°F in the thickest part of the breast.
How do I get crispy skin?
Make sure your chicken is patted very dry before seasoning. Letting it air-dry in the fridge helps too. Finishing it over direct heat for a few minutes can also help crisp things up.
What if I don’t have a meat thermometer?
It’s one of the best tools for barbecue — grab an inexpensive digital thermometer to avoid undercooked or dry chicken. But in a pinch, make sure juices run clear and the legs wiggle freely when pulled.
Can I make this ahead of time?
Yes! You can smoke the chicken earlier in the day and reheat it gently before serving. The flavor holds up beautifully.
Can I prep this ahead of time?
Yes! You can spatchcock and season the chicken up to 24 hours in advance.
Do I need to flip the chicken during smoking?
No. Since it’s cooked over indirect heat, you don’t need to flip it unless you want to finish it with a sear.
Can I make this whole chicken recipe without a smoker?
Yes! Use your oven at 275°F and finish under the broiler for a smoky-like crisp finish.
Variations
Spicy BBQ Rub – Add ½ tsp cayenne or crushed red pepper flakes to the rub if you like a little kick.
Lemon-Herb Version – Mix lemon zest, thyme, and rosemary into the dry rub for a fresh twist.
Butter-Basted – During the last 30 minutes of smoking, brush the skin with melted garlic butter or herbed butter for extra richness.
Sweet Heat – Add a tablespoon of brown sugar and a pinch of chili powder to the rub for that smoky-sweet flavor combo.
Shredded Chicken Meal Prep – Smoke it, shred it, and use the meat in sandwiches, wraps, quesadillas, or tossed in pasta salads throughout the week.
Smoking a whole chicken might sound like a weekend project, but once you do it this way — simple, flavorful, and stress-free — you’ll want to make it part of your regular rotation. The crispy skin, juicy meat, and deep smoky flavor are unbeatable, and my family always gets excited when they know this is on the menu. Whether you’re hosting a cookout, prepping meals for the week, or just want to try something new, this recipe delivers every time. Leftovers? Just as good. Honestly, you might want to smoke two.
More Recipes to Try Out
Smoked Whole Chicken
Ingredients
- 1 whole chicken 4–5 lbs, spatchcocked (instructions are below)
- 1 tablespoon olive oil or other neutral oil
- 1½ tablespoons kosher salt
- 1 tablespoon garlic powder
- 1½ teaspoons black pepper
- 1½ teaspoons smoked paprika
- 1 teaspoon onion powder
Instructions
- Place the whole chicken with the breast-side down on a cutting board. Using a sharp knife or kitchen shears, cut along the two sides of the backbone and remove it. Turn the chicken over and press it firmly down on the breast bone until the entire chicken lies flat. Pat the chicken very dry using paper towels.
- Mix the ingredients for the dry rub in a small bowl and then apply it evenly over the entire chicken. For even more flavor, place the chicken on a wire rack over a baking sheet and refrigerate uncovered for 30 minutes or overnight.
Choose one method below:
Charcoal Grill: Indirect Smoking Setup
- For this method, we’re creating two zones: one for heat, one for the meat. Push all your charcoal to one side of the grill to create your hot zone. Light your coals using a chimney starter and once they’re ashed over and ready, dump them onto the charcoal side only. Close the lid and play with the vents until you have a steady temperature of 250–275°F. This low temperature is ideal for developing smoky flavor.
Gas Grill: Indirect Smoking Setup
- Preheat your gas grill to 250–275°F using only one side of the burners (create a 2-zone setup).
- Place the spatchcocked chicken skin-side up over the indirect heat zone (opposite the coals or unlit burners). Close the lid and smoke the chicken for 1.5 to 3 hours. The cooking time will vary based on the size of your chicken and your type of smoker. Use a meat thermometer to monitor doneness until the internal temperature of your chicken reaches 165°F in the thickest part of the breast. Remove the chicken from the smoker and let it rest for 10–15 minutes before cutting it up.
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