Treat your taste buds to pure smoked goodness with our whole smoked chicken, generously coated in a homemade dry rub. Slow-cooked to juicy perfection, this dish delivers a harmonious blend of savory spices and smoky goodness, creating a mouthwatering culinary experience.
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Are you ready to take your BBQ game to the next level? Look no further than this deeply flavored whole smoked chicken. This mouth-watering dish is sure to impress your guests and leave them begging for more. Read the full post to get everything you need to know to smoke the perfect bird.
Smoking a whole chicken may seem a bit intimidating at first, but it's actually pretty easy. And the flavor you'll get as you slow-smoke the bird is something that words can't even describe. You'll just have to trust your boy! The succulent taste of juicy smoked chicken just melts in your mouth and will have you coming back for more!
The slow smoking method infuses that hardwood smoke flavor into the entire bird including that crispy golden skin, leaving every bite to tantalize your tastebuds and make any fan out of even the choosiest eaters.
Whole smoked chicken with a delicious rub is a mouthwatering dish that involves smoking a whole chicken with a flavorful blend of spices and seasonings. The chicken is first coated with the rub, which can include ingredients like paprika, allspice, annatto powder, salt, and pepper.
The rub is then massaged into the chicken, ensuring that every inch is covered. The chicken is then placed in a smoker and cooked slowly over a low heat for several hours, until it is fully cooked and infused with a rich smoky flavor. The result is a juicy, tender, and delicious chicken with a flavorful crust that is perfect for serving as the centerpiece of a meal or as an ingredient in a variety of recipes.
Besides the smoke and time, the key to making this smoked bird so damn tasty is the dry spice rub! The allspice and annatto or achiote powder add unique flavor and color to a pretty simple rub mix.
So grab yourself a few ingredients, fire up your smoker, and get ready for some serious smoky goodness with our flavorsome smoked whole chicken recipe!
Beats and Eats (music to pair with smoked chicken)
The spice rub for this smoked chicken is funky as all get out! You'll want to be extra generous with it to funk this bird up properly. The annatto and allspice makes things extra special and interesting.
Parliament's song "P-Funk" pairs exceptionally well with whole smoked chicken due to its energetic and funky vibe. The upbeat tempo and groovy rhythm of the song complement the smoky flavor and succulent texture of the chicken, creating a harmonious dining experience.
The fun and lively atmosphere created by the music enhances the enjoyment of savoring the delicious flavors of the smoked chicken, making it a perfect soundtrack for a memorable meal. Overall, the combination of "P-Funk" and whole smoked chicken brings together two elements of enjoyment – great music and delicious food – resulting in a truly delightful dining experience.
Key Flavor Ingredients To Elevate Smoked Whole Chicken
Smoked Chicken Rub Ingredients
- Kosher Salt - adds a clean and pure flavor to the rub. Its coarse texture makes it ideal for adhering to the surface of the chicken, ensuring even seasoning throughout the meat. Additionally, kosher salt enhances the natural flavors of the spices and herbs in the rub without overpowering them. It helps to draw out moisture from the chicken, resulting in a crispier skin and more tender meat.
- Black Pepper - adds a bold, spicy kick and depth of flavor to the rub. Its distinct taste enhances the overall profile of the rub, providing a sharp and pungent element.
- Smoked Paprika - contributes a subtle sweetness and earthiness, balancing the other spices and herbs in the rub. Its addition helps to create a flavorful crust on the chicken when grilled or roasted, imparting a delicious smokiness to the finished dish.
- Ground Allspice - adds warmth, depth, and complexity. Its unique taste combines flavors reminiscent of cinnamon, cloves, and nutmeg, providing a rich and aromatic element to the seasoning blend.
- Annatto Powder - adds a vibrant color and subtle earthy flavor to a dry chicken spice rub. Its distinctive taste enhances the overall profile of the rub, providing a hint of sweetness and a slightly nutty undertone. Additionally, annatto powder contributes to the visual appeal of the rub, giving the chicken a rich and appetizing hue when cooked.
- Garlic powder (optional)
- Onion powder (optional)
- Brown sugar (optional)
Chicken Ingredients
- Whole Chicken
- Hickory Wood Chips or Chunks (pecan, oak, or apple wood are also good choices)
Step-by-Step Instructions for smoked whole chicken recipe::
Smoking a whole bird couldn't be easier. In a nutshell the steps are to rub and smoke, but read the rest for the nitty gritty details.
Prepare the chicken
- Pat dry the chicken using a folded paper towel. Spatchcock the chicken then rub the spice generously all over the entire chicken including the cavity.
- Place the chicken on a large plate or in a baking pan. Cover with plastic wrap. Marinate or dry brine chicken overnight in the refrigerator.
Smoke the chicken
- Preheat your smoker to 225°F. While the grill is heating allow the chicken to come to room temperature.
- Setup the grill/smoker for indirect heat. Add the chicken cavity side down. Close the lid and smoke for 2 hours.
Crisp the chicken skin
- Once the internal temperature of the chicken reaches 160 degrees remove the chicken from the grill. Increase the grill to 325 degrees F thenadd the chicken back for another 15 minutes to crisp the skin. Alternatively you can fry the whole bird for just a few minutes assuming you have a big enough fryer.
- Allow the chicken to rest about 10 minutes before carving.
- Serve with more of the dry rub spice mixture.
What is annatto powder?
Annatto powder is commonly used in Latin American, Caribbean, and Filipino cuisines to add color and flavor to dishes such as rice, stews, and marinades. It is also commonly used as a natural alternative to artificial food coloring in a variety of processed foods, including cheese, butter, and snack foods. It has a slightly sweet and nutty flavor with a subtle peppery kick. The flavor is not overpowering and can be described as mild and earthy.
What is Spatchcock?
Spatchcock, also known as butterflying, is a cooking technique where a poultry or game bird is flattened by removing the backbone and then pressing down on the breastbone to create a flat surface. This method is often used for grilling, roasting, or smoking whole birds, as it allows the meat to cook more evenly and quickly.
I like this approach because with the more even cooking throughout, it makes it hard to dry out the chicken, especially the chicken breast meat which is always the risk when cooking a whole bird whether on the grill or in the oven.
How To Spatchcock
To spatchcock a bird, you will need a sharp pair of kitchen shears or a knife. Begin by placing the bird breast-side down on a cutting board. Use the shears or knife to cut along both sides of the backbone from the tail end to the neck, then remove the backbone completely. Flip the bird over and use your hands to press down on the breastbone until it cracks and the bird is flattened.
Once you have spatchcocked the bird, you can season it with your favorite rub or marinade and cook it on the grill or in the oven. Because the bird is flattened, it will cook more quickly and evenly, resulting in a juicy and flavorful finished product.
What to Serve with Whole Smoked Chicken:
Smoked chicken is a delicious and flavorful protein that can be paired with a variety of sides and accompaniments. Whether you're serving up a casual backyard BBQ or a fancy dinner party, there are plenty of options to consider when it comes to what to serve with smoked chicken. Here are some ideas to get you started:
There are many delicious sides and accompaniments that pair well with whole smoked chicken. Here are some ideas:
- Roasted vegetables: Roasting vegetables like carrots, Brussels sprouts, or sweet potatoes in the oven can be a great way to add some color and nutrition to your meal.
- Grilled corn: Grilled corn on the cob is a classic summer side dish that pairs well with smoky flavors.
- Coleslaw: A crunchy coleslaw made with cabbage, collard greens, and a tangy dressing can be a refreshing contrast to the rich, smoky chicken.
- Baked beans: A hearty side of baked beans can complement the smoky flavor of the chicken and add some protein to your meal.
- Mac and cheese: Creamy, cheesy mac and cheese is a comforting side dish that can be a hit with kids and adults alike.
- Cornbread: A sweet and savory cornbread can be a perfect side to soak up the juices from the chicken.
- Salad: A simple salad of mixed greens with a light vinaigrette can be a refreshing side dish to balance out the rich flavors of the chicken.
These are just a few ideas to get you started, but there are many other sides and accompaniments that can work well with whole smoked chicken depending on your personal taste preferences.
What to use with Leftover Chicken:
Leftover smoked chicken is a delicious and versatile ingredient that can be used in a variety of dishes. Use it as you would roast chicken. Here are a few ideas if you need help:
- Sandwiches: Shred or slice the chicken and use it as a filling for sandwiches. You can add toppings like lettuce, tomato, and mayonnaise for a classic sandwich, or get creative with your favorite sauces and condiments.
- Chicken Salads: Chop the chicken and use it as a topping for salads. You can use a variety of greens and add other toppings like nuts, fruits, and cheese to make a flavorful and nutritious meal.
- Tacos or enchiladas: Use the chicken as a filling for tacos or enchiladas. You can add toppings like salsa, guacamole, and sour cream for a tasty and filling meal.
- Soups or stews: Add the chicken to soups or stews for extra flavor and protein. You can use it in a variety of soup recipes. I like to make either pozole rojo or pozole verde with my leftovers.
- Pizza: Use the chicken as a topping for homemade or store-bought pizzas. You can add other toppings like onions, peppers, and mushrooms for a delicious and filling meal.
No matter how you use it, leftover smoked chicken is a great ingredient to have on hand for quick and easy meals. It can be used in a variety of dishes and adds a delicious smoky flavor to any recipe.
Cooking Tips and Considerations for Smoked Whole Chicken:
- Brining your chicken before smoking can help keep it moist and tender. To brine your chicken you can use a wet or dry brine. I used a dry brine but you could use a wet one then just season with the dry spices just before smoking.
- For a crispier skin, you can finish the chicken on a hot grill for a few minutes after smoking.
- You can also experiment with different wood chips and dry rubs to create your own unique flavor profile. In addition to the recommended rub you could add spices like cayenne pepper or chili powder for more kick and color.
- When smoking poultry, it's important to ensure that the internal temperature reaches 165°F to ensure that it's safe to eat.
- Don't rush the process, smoke meat at the recommended temperature and be patient. Smoking meat is a skill no doubt, but the virtue of patience is a must for achieving the best smoky tender meat.
Frequently Asked Questions (FAQs) About Smoking Chicken
What is best wood for smoking chicken?
I prefer wood chunks to wood chips but you can use either, just be sure to soak chips first. We recommend using hickory or a fruit wood like apple wood for smoking whole chicken. But other hard woods like pecan or oak work great. Just avoid mesquite as the flavor will be too strong for the long cooking time.
Obviously if you're using a pellet smoker you would use wood pellets of the same flavors.
How Long to Smoke a Whole Chicken?
Depending on the size the chicken should smoke for about 2 hours give or take a few minutes. I prefer to cook to temperature using a meat thermometer inserted into the thickest part. I cook to about 160 degrees for the initial smoke knowing the chicken will continue to cook off heat to get to finished 165 degrees.
Should I brine the chicken first?
Brining a chicken definitely adds more depth of flavor and moister so I recommend it. You can use a liquid wet brine or dry brine which is what this recipe calls for. Chicken brined in dry spices adds a level of complexity that will wow you and your guests or family.
How do I get crispy skin?
The key to crispy skin is cooking it for a short period on high heat post smoking. I cook at about 325 degrees for 15 minutes to get that crispy skin goodness. Frying also works.
How to reheat smoked chicken?
Reheating smoked chicken is a great way to enjoy leftovers or to warm up a pre-cooked meal. Here are a few methods for reheating smoked chicken:
Oven: Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover with aluminum foil. Bake for about 15 minutes or until the chicken is heated through.
Sous Vide: If you have a sous vide machine, you can reheat the chicken by placing it in a vacuum-sealed bag and heating it in a water bath set to 165°F (74°C) for 45 minutes.
Regardless of the method you choose, make sure the chicken reaches an internal temperature of 165°F (74°C) before consuming. This will ensure that it is heated through and safe to eat. Reheated smoked chicken can
Special Equipment Needed
You'll need a smoker first and foremost. For me that is this Kamado Joe Ceramic smoker or my trusty Traeger Pellet Grill. Other smokers including upright Webers or electric smokers can create flavorful chicken just as well.
Make This Smoked Chicken Recipe
A smoked whole chicken is a delicious way to prepare dinner for family and friends, and anyone can do it regardless of their cooking skill level. The unique smoky, sweet, and savory flavor combination is sure to be an instant crowd pleaser. Make this recipe today and impress your guests with its mouthfuls of succulent flavor! Not only will they love every bite but they’ll be asking you “What’s your secret ingredient?”
If you make this wonderful recipe or any other delicious recipes from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Ingredients
- 3 pound Whole Chicken
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
- ½ teaspoon Ground Allspice
- ½ teaspoon Annatto Powder
Instructions
Prepare the chicken
- Pat dry the chicken using a folded paper towel. Spatchcock the chicken then rub the spice generously all over the entire chicken including the cavity.
- Place the chicken on a large plate or in a baking pan. Cover with plastic wrap. Marinate or dry brine chicken overnight in the refrigerator.
Smoke the chicken
- Preheat your smoker to 225°F. While the grill is heating allow the chicken to come to room temperature.
- Setup the grill/smoker for indirect heat. Add the chicken cavity side down. Close the lid and smoke for 2 hours.
Crisp the chicken skin
- Once the internal temperature of the chicken reaches 160 degrees remove the chicken from the grill. Increase the grill to 325 degrees F thenadd the chicken back for another 15 minutes to crisp the skin. Alternatively you can fry the whole bird for just a few minutes assuming you have a big enough fryer.
- Allow the chicken to rest about 10 minutes before carving.
- Serve with more of the dry rub spice mixture.
Video
Notes
- Brining your chicken before smoking can help keep it moist and tender. To brine your chicken you can use a wet or dry brine. I used a dry brine but you could use a wet one then just season with the dry spices just before smoking.
- For a crispier skin, you can finish the chicken on a hot grill for a few minutes after smoking.
- You can also experiment with different wood chips and dry rubs to create your own unique flavor profile. In addition to the recommended rub you could add spices like cayenne pepper or chili powder for more kick and color.
- When smoking poultry, it's important to ensure that the internal temperature reaches 165°F to ensure that it's safe to eat.
- Don't rush the process, smoke meat at the recommended temperature and be patient. Smoking meat is a skill no doubt, but the virtue of patience is a must for achieving the best smoky tender meat.
Sangeetha
Tuesday 25th of April 2023
I've never tried smoking a whole chicken before, but your instructions make it seem easy enough for even a beginner like me to try. The idea of slow-smoking the chicken to infuse it with flavor sounds delicious, and I can't wait to taste the juicy, succulent meat. Thank you for sharing this mouthwatering recipe!
Dee
Monday 24th of April 2023
Another great recipe and of course another cool name! Ha! I love this "P-Funk" smoked chicken recipe.
Laura
Monday 24th of April 2023
Thanks for such a detailed recipe. Really made the whole process much easier. NEver tried cooking with Anatto powder before and it was a great discovery.
amy liu dong
Sunday 23rd of April 2023
We love chicken so much, and this recipe was a big hit to our family dinner. Everyone loves it! Delicious!
sophie
Sunday 23rd of April 2023
This chicken recipe was a great way to add some variety and flavor to our usual chicken dishes, and it was a hit with my family.