Description
Juicy and flavorful smoked BBQ chicken made with a sweet and tangy dry rub, slow-cooked to perfection over wood smoke and slathered in BBQ sauce.
Ingredients
- 1 whole chicken (about 4-5 lbs), spatchcocked
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 1 cup BBQ sauce
- Wood chips (hickory or apple) for smoking
Instructions
- Preheat your smoker to 250°F (120°C) using your choice of wood chips.
- Pat the chicken dry with paper towels and spatchcock it by removing the backbone and flattening it.
- Rub olive oil all over the chicken.
- In a small bowl, mix brown sugar, paprika, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using).
- Generously apply the dry rub over both sides of the chicken.
- Place the chicken on the smoker, skin side up.
- Smoke for about 3 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
- During the last 30 minutes, brush the chicken with BBQ sauce every 10 minutes.
- Remove from smoker and let rest for 10 minutes before slicing and serving.
Notes
- Spatchcocking helps the chicken cook more evenly.
- For a spicier kick, increase the cayenne pepper.
- Use a meat thermometer to ensure accurate doneness.
- You can use your favorite store-bought or homemade BBQ sauce.