Smoked Chicken is an easy, flavorful way to turn a whole chicken into a tender, juicy meal with irresistibly crispy skin and rich smoky flavor. A simple seasoning rub lets the chicken shine while low-and-slow smoking infuses every bite with savory goodness. The chicken is brined first so it is nice and juicy and makes an amazing gravy. It’s a fantastic recipe for weekend dinners, summer BBQs, or meal prep, and the leftovers (if there are any) are perfect for sandwiches, salads, soups, and casseroles.
We have made this recipe for years and years and it is a true winner! I love how juicy the chicken or turkey is and the wonderful smoky flavor! It is a simple recipe to make you just need forethought as it takes 24 hours to brine!
Love chicken and want more then try our Roasted Sheet Pan Chicken Thighs.
Why I Love This Recipe
- Juicy and tender: Smoking helps keep the chicken wonderfully moist.
- Big smoky flavor: Every bite has that classic BBQ flavor.
- Excellent Brine: A brine that makes for the juiciest chicken and best gravy.
- Great for entertaining: Smoke one or several chickens for a backyard BBQ.
- Fantastic leftovers: Use the extra chicken in tacos, sandwiches, salads, pasta, soups, or casseroles.
Helpful Items For This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
9×13 Inch Aluminum Pans (40 Pack) – Disposable Half-Size Foil Pans
Turkey Lifter Forks, Stainless Steel Poultry Lifters Set of 2
Deep-Carbonized Bamboo Cutting Boards for Kitchen with Wood Storage Stand
Ingredients for Smoked Chicken
Ingredients
Maple Brine for chicken or turkey
Water and Kosher salt – This is the base of the brine.
Maple syrup – Use a good quality maple syrup here, you want this for flavor.
Fresh bunches of thyme – We always use fresh thyme.
Bay leaves – This does add flavor.
Cloves garlic – Crushed gives off more flavor.
Black peppercorns – These can remain whole.
Medium sized whole chickens – About 5-6 lb chickens or or medium turkey works excellent too.
Finishing touches for the bird
These finishing touches add even more flavor.
- Apple sliced – A good cooking apple like a Granny Smith or Honeycrisp.
- Onion peeled and sliced – A sweet onion is nice here.
- Olive oil – Use good EVOO.
- Herbs de Provence -A typical blend may contain thyme, rosemary, oregano, savory, marjoram, and sometimes basil, lavender or tarragon.
Best Ever Gravy
Drippings from pan – You can add water to this if the drippings are too thick, up to 3/4 cup.
Butter – You can use unsalted butter as the drippings can be quite salty already.
AP flour – Adjust flour if water was added to the drippings.
Chicken stock – If you happen to have turkey stock that works too!
Sherry – This can be omitted but it does give a nice flavor.
Salt and pepper – Kosher salt and fresh ground pepper to taste. Careful as the dripping can be salty.
How to Smoke a Chicken
Place all ingredients except poultry in a large stock pot. Bring to boil and cook until salt dissolves. Remove from heat and allow to cool completely.
Once cool, put the poultry in the brine and refrigerate overnight. Turn once if possible.
Prepare your smoker to a temperature of 215-225F. Remove the birds from the brine and pat dry with paper towels. Loosely stuff the cavity with onion and apple slices. Rub the entire bird with olive oil and Herbs de Provence.
Place in the smoker with an aluminum drip pan underneath and smoke for 7-8 hours or until the breast temp. is 160-165F. You can put the pan under the grill too if you like, you get a crispier skin that way. Remove and tent with foil for 20min. while you make the gravy. Pour the drippings into a gravy separator.
How Long Does It Take to Smoke a Chicken?
Cooking time depends on the size of your chicken, smoker temperature, weather conditions, and how consistently your smoker maintains its heat. If you smoke at a higher temperature the cook time will be decreased but the key is low and slow wins the race.
For the gravy: In a small saucepan over medium heat, melt butter and when it is bubbling whisk in flour, letting the flour cook for a few seconds. Whisking rapidly pour in the drippings. Whisk in the stock and then let the gravy cook until smooth and thick enough to coat the back of a spoon, 4-5 min. Stir in the sherry and season with salt and pepper.
Usually it doesn’t need too much salt if any because of the brine. Pour into a gravy boat and serve with sliced turkey or chicken.
Recipe Pro Tips
Pro Tips for the Best Smoked Chicken
Dry the chicken well. Removing excess surface moisture helps produce better skin.
Season generously. A whole chicken has plenty of meat, so don’t be shy with your seasoning.
Don’t over-smoke it. Poultry readily takes on smoke flavor, so a mild wood is often all you need.
Use a meat thermometer. Temperature is far more reliable than cooking time for determining doneness.
Let it rest. Rest the chicken for about 10–15 minutes before carving so the juices can redistribute throughout the meat.
Don’t constantly open the smoker. Maintaining a steady temperature helps the chicken cook evenly.
Smoked Chicken FAQ
Do you need to brine chicken before smoking?
No. You can make juicy smoked chicken without brining, although a wet or dry brine can add seasoning and help retain moisture. We always brine when doing poultry.
Should I smoke chicken breast-side up or down?
Breast-side up is a simple and reliable method for smoking a whole chicken and also gives the skin plenty of exposure to the heat.
Do you wrap chicken when smoking it?
Generally, no. Leaving the chicken uncovered allows smoke to reach the meat and helps the exterior develop better color and texture.
Should I put water in the smoker when smoking chicken?
It isn’t always necessary. Because chicken cooks relatively quickly, adding extra humidity can sometimes work against your goal of achieving crisp skin.
How do I know when smoked chicken is done?
Use a meat thermometer rather than judging by appearance or cooking time. The thickest part of the chicken should reach a safe internal temperature of 165°F.
Want More Smoker Recipes
You can also visit our other site BBQing With The Nolands and check out our smoking section but here are some delicious recipes to look at too!
Pin it HERE!!
Pin it HERE!!
Smoked Chicken Recipe
Ingredients
Maple Brine for chicken or turkey
- 6 quarts water
- 1 1/2 cups Kosher salt
- 1 1/2 cups maple syrup (pure)
- 2 fresh bunches of thyme 2 Tbsp. dry
- 6 bay leaves
- 4 large cloves garlic crushed
- 2-3 Tbsp. black peppercorns
- 5-6 lb. each 2 medium sized whole chickens or turkey
Finishing touches for the bird:
- Apple sliced
- Onion peeled and sliced
- Olive oil
- Herbs de Provence
Best Ever Gravy
- Drippings from pan you can add water to this if the drippings are too thick, up to 3/4 cup
- 4 Tbsp. butter
- 4 Tbsp. flour adjust flour if water was added to the drippings
- 2 cups chicken or turkey stock
- 1-2 Tbsp. sherry
- salt and pepper to taste
Instructions
- Place all ingredients except poultry in a large stock pot. Bring to boil and cook until salt dissolves. Remove from heat and allow to cool completely.
- Once cool, put the poultry in the brine and refrigerate overnight. Turn once if possible.
- Prepare your smoker to a temperature of 215-225F. Remove the birds from the brine and thoroughly pat dry with paper towels. Loosely stuff the cavity with onion and apple slices. Rub the entire bird with olive oil and Herbs de Provence. Place in the smoker with an aluminum drip pan underneath and smoke for 7-8 hours or until the breast temp. is 160-165F. You can put the pan under the grill too if you like, you get a crispier skin that way. Remove and tent with foil for 20min. while you make the gravy. Pour the drippings into a gravy separator.
- For the gravy: In a small saucepan over medium heat, melt butter and when it is bubbling whisk in flour, letting the flour cook for a few seconds. Whisking rapidly pour in the drippings. Whisk in the stock and then let the gravy cook until smooth and thick enough to coat the back of a spoon, 4-5 min. Stir in the sherry and season with salt and pepper. Usually it doesn't need too much salt if any because of the brine. Pour into a gravy boat and serve with sliced chicken or turkey.
Comments & Reviews
Marie says
That sounds really good! We’re definitely going to have to try it.