Smoked BBQ Chicken

Why You’ll Love This Recipe

Smoked BBQ Chicken is a tender, flavorful dish that brings together the deep, smoky essence of slow cooking with the tangy, sweet, and savory punch of classic barbecue sauce. Whether cooked on a smoker or grill, this recipe delivers juicy meat with a deliciously charred exterior. Perfect for summer gatherings, game days, or anytime you crave that authentic barbecue taste, it’s a must-have for any BBQ lover.

ingredients

this Recipe

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

bone-in skin-on chicken pieces (legs, thighs, breasts)olive oilBBQ dry rub (paprika, brown sugar, garlic powder, onion powder, chili powder, black pepper, salt)cider vinegarBBQ sauce (your favorite store-bought or homemade)wood chips (hickory, apple, or mesquite for smoking)

directions

Preheat your smoker to 250°F (120°C) and soak your wood chips if using a charcoal or gas grill.

Pat the chicken dry with paper towels and brush lightly with olive oil.

Generously season the chicken with BBQ dry rub on all sides. Let it rest at room temperature for 30 minutes.

Place the chicken on the smoker grates skin side up, and add wood chips for smoke flavor.

Smoke the chicken for 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part.

During the last 30 minutes of smoking, baste the chicken with BBQ sauce every 10 minutes for a sticky, flavorful glaze.

Remove from the smoker and let rest for 5–10 minutes before serving.

Servings and timing

This recipe yields 4–6 servings.
Preparation time: 15 minutes
Smoking time: 2.5–3 hours
Resting time: 10 minutes
Total time: 3–3.5 hours

Variations

Use boneless chicken thighs for faster cooking.
Swap BBQ rub for a spicy Cajun blend.
Add a splash of bourbon to your BBQ sauce for deeper flavor.
Serve with grilled pineapple or coleslaw for a sweet and tangy side.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 300°F (150°C) oven covered with foil until warmed through, about 15–20 minutes.
Freeze smoked chicken for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use a grill instead of a smoker?
Yes, use indirect heat and wood chips in a smoker box or foil pouch for smoke flavor.

Do I need to flip the chicken while smoking?
No, keep it skin side up for even cooking and crisp skin.

What’s the best wood for smoking chicken?
Apple and hickory are great choices for balanced smoke flavor.

Can I make this recipe spicy?
Add cayenne to the rub or use a spicy BBQ sauce.

Is brining the chicken necessary?
It’s optional but adds moisture and flavor. Brine for 4–6 hours if desired.

What internal temperature should chicken reach?
165°F (74°C) for safe consumption.

Can I smoke a whole chicken?
Yes, adjust smoking time to 4–5 hours depending on size.

Can I skip the BBQ sauce?
Yes, the dry rub and smoke provide great flavor on their own.

How do I get crispier skin?
Finish the chicken on high heat or under the broiler for a few minutes.

Can I make this ahead?
Yes, reheat gently and brush with fresh sauce before serving.

Conclusion

Smoked BBQ Chicken is a flavorful classic that captures the essence of outdoor cooking with every smoky, saucy bite. With a simple rub and slow smoking method, you get perfectly juicy meat and irresistible barbecue flavor. Whether it’s your first time smoking meat or you’re a seasoned pitmaster, this recipe is sure to become a go-to for any BBQ occasion.

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