Print

Flavorful Smoked Whole Chicken Recipe with Easy Spatchcock Rub Guide

smoked whole chicken recipe - featured image
Print Recipe

This smoked whole chicken recipe uses the spatchcock method and a bold rub to deliver juicy, smoky, and evenly cooked chicken with crispy skin. Perfect for backyard BBQs and family dinners.

Ingredients

  • Whole chicken (4 to 5 pounds / 1.8 to 2.3 kg), fresh or thawed, preferably organic or free-range
  • Olive oil (2 tablespoons)
  • Smoked paprika (2 tablespoons)
  • Brown sugar (1 tablespoon)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Cayenne pepper (1/4 teaspoon, optional)
  • Ground black pepper (1 teaspoon)
  • Salt (1 1/2 teaspoons, kosher or sea salt preferred)
  • Wood chips for smoking (hickory, applewood, or cherry wood, about 1 cup soaked for 30 minutes if using charcoal smoker)

Instructions

  1. Rinse the whole chicken under cold water and pat dry thoroughly with paper towels (about 5 minutes). Place the chicken breast-side down on a large cutting board.
  2. Using sharp kitchen shears, cut along one side of the backbone from tail to neck, then repeat on the other side to remove it completely (about 7-10 minutes). Flip the chicken over and press down firmly on the breastbone to flatten it out until you hear a crack.
  3. In a mixing bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix well.
  4. Rub the olive oil all over both sides of the flattened chicken, covering every nook and cranny (about 3 minutes).
  5. Sprinkle the spice mix liberally all over the chicken, patting it in with your hands, including under the skin near the thighs and breasts (about 5 minutes).
  6. Preheat your smoker or grill to a steady temperature of 275°F (135°C). For grills, set up for indirect heat and add soaked wood chips to the heat source.
  7. Place the chicken skin-side up on the grate away from direct heat. Close the lid and smoke for about 1 hour 45 minutes to 2 hours, maintaining 275°F. The internal temperature should reach 165°F (74°C) at the thickest part of the breast.
  8. Check every 30 minutes to ensure wood chips are still smoking and add more if needed. Avoid opening too often to keep heat consistent.
  9. Remove the chicken and let it rest tented with foil for 10-15 minutes before serving.
  10. Optional: If skin isn’t crispy enough, finish with a quick 5-minute sear over direct heat or under a broiler, watching closely to avoid burning.

Notes

Maintain steady smoker temperature between 250-275°F to avoid drying out the meat. Use a reliable instant-read meat thermometer to ensure the chicken reaches 165°F internally. Rest the chicken after smoking to redistribute juices. If skin is not crispy enough, finish with a quick sear or broil. Wood choice affects smoke flavor: hickory is stronger, applewood or cherry milder and slightly sweet. Adjust salt in rub to taste. Rub can be prepared in advance and stored airtight for up to a month.

Nutrition

Keywords: smoked chicken, spatchcock chicken, backyard BBQ, smoked paprika, easy smoked chicken, whole chicken recipe, grilled chicken, smoky chicken

Find it online: https://chrisfeasts.com/flavorful-smoked-whole-chicken-recipe-with-easy-spatchcock-rub-guide/