Cooking a whole chicken at home is an economical way to make chicken. You can get several meals out of it and use the bones to make broth too!
This smoked chicken recipes is super simple and comes out with a flavorful, juicy chicken every time. Have it for dinner the day of, then save the leftovers to put in a soup (like my Turkey Tortilla Soup – just sub the chicken for the turkey).
This recipe assumes that your chicken is already spatchcocked (where it’s backbone is removed). If you need instructions on how to do that, I have a post on how to spatchcock a chicken that you should read.
HOW TO SMOKE A CHICKEN
STEP 1: DRY BRINE THE CHICKEN
Place the chicken on a large cutting board and dry it off with paper towels. Lift the skin on the breast section of the chicken (at the tail end) and gently push your finger between the skin and the meat to separate it. Continue doing this until the skin is separate from both breasts then do the same with the thighs and legs.
Next measure out the spices (smoked paprika, garlic powder, and kosher salt (I use Diamond Crystal kosher salt – Amazon affiliate link) with a measuring spoon and place them in a small bowl. Mix the spices together until well combined.
Take a teaspoon or so of the seasoning mixture between your fingers and rub it on one of the breasts, on the meat underneath the skin.
Repeat until you’ve rubbed salt on both breasts and both thighs and legs, reserving a little to go on the outside of the chicken. Try and get as far down as you can as any part of meat that doesn’t have the brine will not be as flavorful.
Sprinkle half of the remaining seasoning on the skin of the chicken and rub it in, then flip the chicken and do the same on the inside of the bird.
Place the bird, breast facing up, on the cutting board and put it in the fridge to brine for 8-10 hours hours. You may cover it loosely with plastic wrap if you’re worried about rubbing against it, but don’t cover it too tightly as you want the skin to dry out a bit.
STEP 2: PREP THE CHICKEN FOR SMOKING
Before you’re ready to smoke the chicken, remove your bird from the fridge at least 30 minutes before putting it on the wood pellet grill or smoker (we use our Traeger for this recipe). After the 30 minutes, turn your wood pellet grill or smoker on to preheat to 250 degrees F.
STEP 3: SMOKE THE CHICKEN
Once your grill comes to temperature, remove anything that may have been covering the chicken. Place the bird in the wood pellet grill or smoker with the breasts facing up and insert a temperature probe (if you have one) into the middle of one of the breasts, making sure it’s not touching bone.
Let the chicken smoke for about 4 hours, until the internal temperature of the breast reaches 145-150 degrees F and the internal temperature of the thighs and legs reach 165 degrees F. If you have a bigger or smaller chicken, the general rule of thumb for smoking time is 45-60 minutes per pound.
If your chicken is taking longer to cook, feel free to bump the cooking temperature up to 350 degrees F to help it finish cooking faster.
Once the chicken has come to temperature, remove it from the grill and let it rest for 15-20 minutes before cutting into it. Cover it loosely with foil as it rests to retain some of the heat, then carve it up and serve!
You may have a couple of questions about smoking a chicken – let’s get to those now.
CAN’T I JUST SMOKE A CHICKEN WHOLE?
Yes, you can, however it’s might cook less evenly. Spatchcocking a chicken ensure a nice even smoke.
HOW LONG DOES IT TAKE TO SMOKE A CHICKEN?
The general rule of thumb is 45-60 minutes of smoking time per pound of chicken. So for a 4 pound chicken the approximate smoking time is 3-4 hours.
IS SMOKED CHICKEN STILL PINK?
Smoked meats generally have what’s called a smoke ring around the edge of the meat, which is pink. This is normal and your smoked chicken likely will have this. The deeper parts of the chicken will be fully cooked and should not be pink.
HOW DO YOU TELL IF SMOKED CHICKEN IS DONE?
The chicken is done when the internal temperature of the breasts is between 145-150 degrees F and the internal temperature of the thighs and legs reach 165 degrees F. You need to have a meat thermometer to take the temperature of the chicken. If you need help with this, I have a post about how to use a meat thermometer and include which one I use and have loved for several years.
RECIPE TIPS
- As previously stated, this recipe uses Diamond Crystal kosher salt (Amazon affiliate link). If you have a different kind of salt, such as Morton’s kosher salt or table salt, read this article on the different types of salt and measurements by Cook’s Illustrated to help you figure out how much of each salt to use.
- Clear a spot in your fridge for the chicken before you start to dry brine it! If you started with a frozen chicken and thawed it in the fridge you likely already have a good spot, but it’s best to double check before you begin so your chicken isn’t sitting out on the counter while you rearrange your fridge.
- Check the temperature of the chicken in multiple spots before you take it off the grill or smoker to make sure all parts are cooked. We use our Thermapen meat thermometer to do this at it gives a fast and highly accurate reading so we’re not losing as much heat with the lid of our Traeger open.
PIN THIS SMOKED SPATCHCOCK CHICKEN RECIPE FOR LATER!
IF YOU NEED MORE HELP WITH POULTRY, TAKE A LOOK AT THESE POSTS:
- How to Spatchcock a Chicken
- How to Spatchcock a Turkey
- How to Dry Brine a Turkey
- How to Make Turkey Stock (Whole30, Paleo, GF)
- Internal Temperature for Meats
OR IF YOU’RE LOOKING FOR MORE SMOKED MEAT RECIPES, CHECK THESE OUT:
- Smoked Pork Loin (Whole30, Paleo, GF)
- Smoked Pork Chops (Whole30, Paleo, GF)
- Smoked Turkey (Whole30, Paleo, GF)
- Smoked Meatloaf (Whole30, Paleo, GF)
If you make end up making this Smoked Spatchcock Chicken recipe then don’t forget to rate the recipe and let me know how it went in the comments below!
YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE & WHOLE30 FOOD.
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Smoked Spatchcock Chicken (GF, Paleo, Whole30)
Ingredients
- 1 whole chicken 4 to 4.5 lbs
- 2.5 tsp Diamond Crystal kosher salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
Instructions
- Place the chicken on a large cutting board and dry it off with paper towels. Lift the skin on the breast section of the chicken (at the tail end) and gently push your finger between the skin and the meat to separate it. Continue doing this until the skin is separate from both breasts then do the same with the thighs and legs.
- Next measure out the spices (smoked paprika, garlic powder, kosher salt (I use Diamond Crystal kosher salt – Amazon affiliate link) with a measuring spoon and place it in a small bowl. Mix the spices together until well combined.
- Take a teaspoon or so of the seasoning mixture between your fingers and rub it on one of the breasts, on the meat underneath the skin. Repeat until you’ve rubbed salt on both breasts and both thighs and legs, reserving a little to go on the outside of the chicken. Try and get as far down as you can as any part of meat that doesn't have the brine will not be as flavorful.
- Sprinkle half of the remaining seasoning on the skin of the chicken and rub it in, then flip the chicken and do the same on the inside of the bird. Place the bird, breast facing up, on the cutting board and put it in the fridge to brine for 8-10 hours hours. You may cover it loosely with plastic wrap if you’re worried about rubbing against it, but don’t cover it too tightly as you want the skin to dry out a bit.
- Before you’re ready to smoke the chicken, remove your bird from the fridge at least 30 minutes before putting it on the wood pellet grill or smoker (we use our Traeger for this recipe). After the 30 minutes, turn your wood pellet grill or smoker on to preheat to 250 degrees F.
- Once your grill comes to temperature, remove anything that may have been covering the chicken. Place the bird in the wood pellet grill or smoker with the breasts facing up and insert a temperature probe (if you have one) into the middle of one of the breasts, making sure it’s not touching bone.
- Let the chicken smoke for about 4 hours, until the internal temperature of the breast reaches 145-150 degrees F and the internal temperature of the thighs and legs reach 165 degrees F. If you have a bigger or smaller chicken, the general rule of thumb for smoking time is 45-60 minutes per pound.
- If your chicken is taking longer to cook, feel free to bump the cooking temperature up to 350 degrees F to help it finish cooking faster.
- Once the chicken has come to temperature, remove it from the grill and let it rest for 15-20 minutes before cutting into it. Cover it loosely with foil as it rests to retain some of the heat, then carve it up and serve!
Notes
- Clear a spot in your fridge for the chicken before you start to dry brine it! If you started with a frozen chicken and thawed it in the fridge you likely already have a good spot, but it’s best to double check before you begin so your chicken isn’t sitting out on the counter while you rearrange your fridge.
- Check the temperature of the chicken in multiple spots before you take it off the grill or smoker to make sure all parts are cooked. We use our Thermapen meat thermometer to do this at it gives a fast and highly accurate reading so we’re not losing as much heat with the lid of our Traeger open.
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