Easy and Simple Smoked Chicken Recipe for Everyone | Classic BBQ Flavors

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Thighs are often less expensive and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a higher smoke point.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Brown sugar provides sweetness at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos are a less expensive alternative with similar flavor.

Mix the salt, black pepper, and cayenne pepper in a small bowl.

Thoroughly dry the chicken with paper towels and then rub the salt mixture all over it.

Place the chicken on a plate, cover, and let it chill in the refrigerator for 8 to 24 hours.

Fully open the bottom vent of the grill and set a disposable pan filled with 4 cups of water to one side of the grill.

Ignite a large chimney starter filled three-quarters with charcoal briquettes.

Once the top coals are partly covered with ash, distribute them across the unoccupied half of the grill.

Scatter the wood chips over the coals.

Prepare and grease the cooking grate.

Position a probe thermometer into the thickest portion of the chicken breast.

Situate the chicken breast side up on the cooler part of the grill, directing the legs towards the heat.

Close the grill, positioning the lid vent directly above the chicken to concentrate the heat.

Maintain the grill covered and cook until the breast reaches 160 degrees and thighs are at 175 degrees, which should take between 1 to 2 hours.

Remove the chicken to a carving board and allow it to rest, uncovered, for 20 minutes.

Then, carve the chicken and serve.

Cooking Techniques

Equipment Needed

Spice Level: