If you have never enjoyed a Smoked Whole Chicken recipe, you are truly missing out. Smoking poultry is one of my favorite cooking methods, and it’s perfect year-round, not just during the summer! This chicken turns out tender, juicy, and packed with incredible flavor from both the seasonings and the smoker.
This smoked whole chicken costs around $9.01 to make. The recipe makes six servings, which cost about $1.50 per serving.
Table of Contents
Perfectly Smoked Whole Chicken Recipe
Hi friends,
I enjoy all parts of the chicken, and smoking a whole chicken cooks all of it to perfection. I cook it low and slow to ensure the juiciest chicken you’ll ever have.
Smoked whole chicken is one of the fastest meals made on the smoker – in just about 3 hours! It is also an economical family meal. It’s so much more inexpensive to cook a whole bird for everyone to enjoy for dinner and still have some leftovers.
What You’ll Love About This Smoked Whole Chicken
- Simple Preparation: Despite its gourmet taste, this recipe is super easy to follow.
- Impressive Presentation: Wow your friends and family with this eye-catching and impressive main dish.
- Versatile Leftovers: Leftover chicken can be used in sandwiches, salads, or soups, making it versatile for meal planning.
Equipment
- Small mixing bowl
- Measuring cups and spoons
- Smoker Grill
- Pastry brush
- Baking Sheet
Ingredients & Estimated Cost:
- 1 whole chicken (4-5 lb.) – $7.45
- 2 Tablespoons olive oil – $0.24
- ¼ cup light brown sugar – $0.16
- ¼ cup fine sea salt – $0.72
- 2 teaspoons paprika – $0.08
- 1 teaspoon black pepper – $0.10
- 1 teaspoon garlic powder – $0.04
- 1 teaspoon onion powder – $0.09
- 1 teaspoon ground cumin – $0.13
The recipe cost is calculated by the amounts needed and will vary based on fluctuating grocery costs. To learn more about how I price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in September 2024.
How to Smoke a Whole Chicken
- Prepare your chicken by removing the giblets and drying the chicken skin with a paper towel.
- In a small bowl, mix brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cumin.
- Using the olive oil, coat all sides and the inside of your whole chicken.
- Rub the chicken generously with your spice mix.
- Tie the legs together with butcher twine. Tuck the wing tips under so they don’t burn. Place the chicken breast-side up on the grates of a smoker preheated to 250°F.
- Close the lid and smoke for 2 ½ to 3 hours. The internal temperature should reach 165°F. Baste with BBQ sauce of your choice (optional).
- Cook for 30 more minutes.
- Once cooked to the correct temperature, remove the chicken from the smoker and rest for 10-15 minutes.
- Slice and serve.
***For complete recipe instructions, see the recipe card below.
Recipe Tip
If you’re making smoked whole chicken for the first time, don’t rush the smoking process. Low and slow is key! Keep the smoker temperature steady at 250°F and resist the urge to open the lid too often.
Every time you open it, you let out heat and smoke, which can extend cooking time and affect the final flavor. Trust your meat thermometer to guide you—once the breast reaches 165°F, you’re good to go! My favorite meat thermometer is this one (affiliate link).
Recipe FAQs
How do I know when the chicken is ready?
Using a thermometer, check the thickest part of the breast. It should read 165°F. You can also check the thigh, which will read about 170-175°F. Then, it’s time to remove the whole chicken from the smoker to let it rest.
Why do I have to let the smoked chicken rest?
Allowing cooked meat to rest redistributes the juices, making it more juicy and tender. If you slice too early, all of the juices will immediately run out, causing the meat to become dry. This is especially true with chicken, as it dries out more quickly.
Storage Tips
SERVE: This smoked chicken can safely sit at room temperature for up to 2 hours. Enjoy it right after slicing while still warm.
STORE: Store leftovers in an airtight container for up to 4 days.
REHEAT: Reheat leftover smoked whole chicken wrapped with foil on the grill at 300 degrees for 10-15 minutes.
Recipe Variations
- My favorite food pellet choice for this is apple, but you can also use cherry or hickory.
- Add ¼ teaspoon of cayenne pepper for a bit of heat.
- Enjoy homemade BBQ sauce instead of store-bought? This smoked chicken is delicious with BBQ sauce.
More Main Dish Recipes
Smoked Whole Chicken Recipe
Recipe Cost 9.01 Serving Cost 1.50Equipment
- small mixing bowl
- Measuring cups and spoons
- smoker pellet grill
- pastry brush
- baking sheet
Ingredients
- 1 whole chicken 4-5 lb.
- 2 Tablespoons olive oil
- ¼ cup light brown sugar
- ¼ cup fine sea salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ cup favorite BBQ sauce optional
Instructions
PREP CHICKEN:
- Remove any giblets from the chicken cavity and wipe any moisture from the chicken's skin with a paper towel.
MAKE RUB:
- In a small bowl mix together the brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and ground cumin.
RUB AND TIE CHICKEN:
- Coat the outside and inside of the chicken with olive oil and season all sides of the chicken.
- Using butcher twine, tie the legs together and tuck the wing tips under the bottom of the chicken.
PREHEAT SMOKER:
- Allow chicken to rest while you preheat your smoker to 250°F.
SMOKE CHICKEN:
- Place the chicken breast side up directly onto the oiled grates of your smoker.
- Close the lid and smoke for 2 ½ to 3 hours. Breast temperature should be 165°F when done.
- Baste the chicken with your favorite BBQ sauce during the final 30 minutes of cooking (optional).
REST AND SERVE:
- When the chicken reaches the correct internal temperature, remove it from the smoker and let it rest for 10-15 minutes before serving.
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