Smoked BBQ Chicken is a tender, juicy dish packed with smoky flavor and coated in a sweet and tangy glaze. Whether cooked on a smoker or grill, this recipe brings out the best in chicken, making it ideal for summer barbecues, casual gatherings, or family dinners. With a flavorful brine, a rub that infuses the meat, and the low-and-slow smoking process, every bite bursts with mouthwatering goodness.
This versatile recipe works with chicken quarters, thighs, drumsticks, or even a whole chicken cut into pieces. Pair it with classic BBQ sides for a complete, satisfying meal.
Why You’ll Love This Recipe
• Smoky and Flavorful: The slow-smoking process infuses the chicken with rich, woodsy flavors.
• Tender and Juicy: Brining ensures the meat stays moist and flavorful.
• Customizable: Use your favorite rub and sauce for a personalized touch.
Ingredients
For the Chicken:
• 4 bone-in, skin-on chicken quarters (or whole chicken cut into pieces)
• 2 cups wood chips (hickory, apple, or cherry)
• Your favorite BBQ rub (store-bought or homemade)
• Your favorite BBQ sauce (store-bought or homemade)
For the Brine (optional but recommended):
• ½ cup kosher salt
• ½ cup brown sugar
• 1 gallon cold water
Instructions
Step 1: Brine the Chicken (Optional)
1. In a large container, dissolve the kosher salt and brown sugar in the cold water.
2. Submerge the chicken pieces in the brine, ensuring they are fully covered.
3. Cover the container and refrigerate for at least 2 hours or up to 8 hours. Brining enhances flavor and juiciness.
4. Remove the chicken from the brine, pat dry with paper towels, and discard the brine.
Step 2: Apply the BBQ Rub
1. Generously coat each chicken piece with your BBQ rub, ensuring to get under the skin for deeper flavor.
2. Cover and refrigerate the seasoned chicken for at least 1 hour or overnight for maximum flavor.
Step 3: Prepare the Smoker
1. Soak your wood chips in water for at least 30 minutes to prevent them from burning too quickly.
2. Preheat the smoker to 225°F (107°C) and ensure it can maintain a steady temperature.
3. Drain the soaked wood chips and place them in the smoker’s wood chip compartment or directly on the heat source, depending on your smoker type.
Step 4: Smoke the Chicken
1. Place the chicken pieces in the smoker, leaving space between each piece for even cooking.
2. Close the smoker lid and let the chicken cook slowly. It typically takes 1 to 2 hours, depending on the size of the pieces.
3. Check the internal temperature of the thickest part of the chicken with a meat thermometer; it should reach 165°F (74°C) for safe consumption.
4. During the last 30 minutes of smoking, brush the chicken with BBQ sauce to create a sweet, tangy glaze.
Step 5: Serve
1. Once fully cooked, remove the chicken from the smoker and let it rest for 5–10 minutes to allow the juices to redistribute.
2. Serve the smoked BBQ chicken with additional BBQ sauce on the side and your favorite sides, such as coleslaw, cornbread, or grilled vegetables.
Tips
• Wood Choice: Hickory gives a bold flavor, while apple and cherry woods add a sweeter, fruitier note.
• Sauce Options: Use a tangy vinegar-based sauce for a Carolina twist or a rich, sweet sauce for classic BBQ flavor.
• Cooking Consistency: Rotate the chicken pieces halfway through smoking for even cooking.
Storage Options
• Refrigeration: Store leftover chicken in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze cooked chicken for up to 3 months. Thaw in the refrigerator and reheat in a low oven or smoker.
Smoked BBQ Chicken is a showstopping dish that’s sure to become a favorite at your table. Its smoky aroma, juicy texture, and caramelized glaze make it a BBQ classic you’ll want to cook again and again!
