Smoked BBQ Chicken

Smoked BBQ Chicken is a flavorful, juicy dish infused with a rich smoky essence and finished with a sticky, caramelized barbecue glaze. Perfect for summer cookouts, family dinners, or weekend indulgence, this recipe delivers tender meat with a bold, satisfying taste that BBQ lovers crave.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken pieces (thighs, drumsticks, or bone-in breasts)olive oilsaltblack pepperpaprikaonion powdergarlic powdersmoked paprikabrown sugarsmoking wood chips (hickory or applewood)your favorite BBQ sauce

directions

Preheat your smoker to 250°F (120°C) using your choice of wood chips for flavor.

Pat the chicken dry with paper towels and lightly coat each piece with olive oil.

In a small bowl, mix together salt, black pepper, paprika, smoked paprika, garlic powder, onion powder, and brown sugar.

Rub the seasoning mix generously over all sides of the chicken pieces.

Place the chicken in the smoker, skin side up, and smoke for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C).

In the last 30 minutes of smoking, brush the chicken with BBQ sauce, allowing it to set and become sticky.

Once cooked, remove from the smoker and let the chicken rest for 5-10 minutes before serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesSmoking time: 2.5 to 3 hoursResting time: 10 minutesTotal time: 3 to 3.5 hours

Variations

Use a spicy BBQ sauce for a kick of heat.

Add cayenne pepper to the rub for extra spice.

Try different wood chips like mesquite or cherry for unique flavor profiles.

Use boneless chicken thighs for quicker cooking and easier serving.

Add a splash of apple juice or cider vinegar while smoking for extra moisture.

storage/reheating

Store smoked BBQ chicken in an airtight container in the refrigerator for up to 4 days.Reheat in a 300°F (150°C) oven, covered with foil, for 15–20 minutes, or until warmed through.To freeze, wrap tightly in plastic wrap and foil, and store for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I use a gas or charcoal grill instead of a smoker?

Yes, set it up for indirect heat and use a smoker box or foil pouch with wood chips.

What’s the best wood for smoking chicken?

Applewood, hickory, cherry, and pecan are excellent choices for balanced smoky flavor.

How do I get crispy skin on smoked chicken?

Finish it on a hot grill or under a broiler for a few minutes to crisp the skin.

Can I smoke a whole chicken?

Yes, adjust the time accordingly—typically 4 to 5 hours at 250°F until internal temp reaches 165°F.

Is brining necessary?

Not required, but a saltwater brine can enhance juiciness and flavor.

Can I make this recipe ahead of time?

Yes, smoked chicken can be made a day ahead and reheated gently before serving.

Why is my smoked chicken pink?

The smoke ring can make the meat appear pink even when fully cooked—always check with a thermometer.

Should I marinate the chicken before smoking?

It’s optional. A dry rub is often enough, but a marinade can add moisture and flavor.

Can I use skinless chicken?

Yes, but the skin helps retain moisture during smoking.

What if I don’t have BBQ sauce?

Try a mix of ketchup, brown sugar, vinegar, and spices to make a quick homemade version.

Conclusion

Smoked BBQ Chicken brings together the deep, rich flavors of slow smoking with the tangy-sweet punch of barbecue sauce. It’s a mouthwatering dish that’s perfect for any BBQ spread, offering juicy meat and crisp, flavorful skin. With a little time and care, this classic becomes a centerpiece worth savoring.

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