1 Video | Photo: Applewood Smoked Chicken Recipe
Ingredients
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons brown sugar
- 1 whole chicken, halved
- Applewood chips for smoking, as needed
Directions
In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
Place wood chips in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.
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By Simply_Lisa_Lisa
Olympia, WA
on April 27, 2013
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Evidently, the variety of smokers on the market have different levels of BTU's, because when I smoke whole chickens at 200 to 220 degrees they take less than 2 hours to reach internal temperature. I actually have to knock the temp back to below 200 degrees so the birds have a bit longer to obtain the level of smokey flavor I enjoy. This rub is amazing... I could tell from the time it came together it was going to be delish, and I wasn't disappointed. I normally smoke a couple chickens at a time. One with a nice rub, and the other with basic olive oil/salt & pepper (for chicken salad. I believe this rub may tie for flavor with my homemade jerk seasoning. Thanks for sharing this wonderful recipe.
By qte2
vIRGINIA
on April 07, 2013
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We use this recipe since it sounded simple for our first try at the new smoker my wife game me as a birthday gift. It took 4 hours at 225 degrees and the final results looked just like the picture and the taste was amazingly delicious. Meat was very moist on top of being delicious, I will be using this recipe at our 1st BBQ this Summer.
By agreyhound_11202808
Springfield, MO
on January 24, 2013
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Best and easiest smoked rubbed chicken ever and I
cook and grill a lot and have for years!
Read all 23 reviews