Description
Indulge in the mouthwatering delight of smoked chicken, where tender meat meets rich, smoky flavors. Infused with hickory and maple, this recipe is perfect for any gathering, evoking memories of summer barbecues. Whether you’re a beginner or an experienced cook, this straightforward method will elevate your culinary game and impress your guests with every bite.
Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 4 cups water (for brine)
- 1/4 cup kosher salt (for brine)
Instructions
- Prepare the Brine: Mix water and kosher salt in a large bowl until dissolved. Submerge the chicken in the brine solution and refrigerate for at least four hours or overnight for maximum flavor.
- Preheat the Smoker: Set your smoker to 225°F (107°C) using hickory or applewood chips for added flavor.
- Season the Chicken: Remove the chicken from the brine, pat dry, and rub olive oil all over it. Generously sprinkle with smoked paprika and garlic powder.
- Smoke the Chicken: Place the seasoned chicken breast-side up on the smoker grates and smoke for about three to four hours until it reaches an internal temperature of at least 165°F (74°C).
- Let It Rest: Remove from the smoker and let rest for twenty minutes before carving to ensure moistness.
- Serve: Carve the chicken and serve with your favorite sides.
Nutrition
- Serving Size: 1 piece of smoked chicken (approx. 150g)
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 53g
- Cholesterol: 120mg