Whether you are smoking an entire whole chicken in your smoker for dinner or smoking several for a fun get-together, I would highly recommend this recipe that was adapted from the Food Network. This Garlic Herbed Smoke Chicken is packed with flavor that will change the way you think about a whole smoked chicken.
Steps to Smoke a Whole Chicken:
- Preheat your smoker and add pellets from a sweet wood, like cherry or apple wood.
- Prepare your chicken. Stuff the cavity with garlic, fresh lemon peel, and herbs. Coat the outside of the bird with a good quality olive oil, kosher salt, and fresh ground black pepper.
- Smoke the bird for 3-4 hours or until the internal temperature reads 165 degrees F, with an instant-read thermometer.
- Wash the chicken and pat it dry before you apply the seasoning. This helps your spices to stick to the skin and helps it get crispy.
- Use a separate bowl to mix your spice in before you apply the rub, it will keep your spices clean and sanitary.
- Always grill gloves or a meat hook to safely remove the chicken without getting burned the smoker.
Garlic Herb Smoked Whole Chicken Recipe:
- 1 can beer, an amber lager
- 6 cups apple or cherry wood pellets
- 2 tablespoons extra virgin olive oil
- 20 gloves of garlic
- 2 sprigs of rosemary, finely chopped
- the peel of two lemons
- kosher salt and coarse black pepper
- Rinse your chicken exterior and the cavities with cold running water. Use a paper towel and dry it well. Set the chicken aside and allow it to come to room temperature.
- Fill up the water pan in your smoker with the amber lager beer to the suggested level. Add the wood pellets to the box. Preheat your smoker 250 degrees F for 40 minutes.
- While the smoker comes to temperature, rub the chicken skin with olive oil. Remove the skin from the garlic cloves.
- Fill the chicken's cavity with the garlic, half of the chopped rosemary and the lemon peal.
- On the exterior of the chicken season it liberally with kosher salt, pepper and the remaining chopped rosemary.
- Once the smoker has come to temperature, set it to 250 degrees, and add the chicken to the middle rack with the breast side up. Insert your digital thermometer probe into the bird between the thigh and breast. Set your digital thermometer for 165 degrees internal temperature.
- Allow the chicken to smoke for 3 to 4 hours, or until the temperature reads 165 degrees and the juices run clear. It is important not to cut the bird until it has rested for 15 to 20 minutes.