| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 20 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 20 min |
| Yield: | 2 servings |
Ingredients
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons brown sugar
- 1 whole chicken, halved
- Applewood chips for smoking, as needed
Instructions
- In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
- Place wood chips in the smoking tray of the grill. If you don’t have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
- Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1345 |
| Total Fat | 91 g |
| Saturated Fat | 26 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 113 g |
| Cholesterol | 450 mg |
| Sodium | 1432 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1345 |
| Total Fat | 91 g |
| Saturated Fat | 26 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 113 g |
| Cholesterol | 450 mg |
| Sodium | 1432 mg |
Reviews
Delicious! I doubled the recipe to coat 4 large split chicken breasts. Great flavor on the skin and moist, tender meat inside. Will definitely make again.
I feel like it tastes like a hot dog lol
Great
I have been smoking chicken for years and I think I found a new recipe. I did make one change just because I didn’t have garlic salt and I subbed the same amount of black garlic powder. I also lightly added some EVOO because cause I added to a ziplock bag and put in the frig overnight.
I smoked a whole chicken so had to pull off the wings, legs and thighs first which we ate for meal one. The bones were cleaned and I went in to check on tomorrow’s dinner and one of the chicken breast’s has also been picked clean. As I sit here typing the recipe I think I will go have a taste . This is the best chicken I have ever made. My mind had gone forward to use on skinless breast shredded for tacos, or added to homemade pinto beans.
I smoked on my electric pellet grill with competition blend pellets.
Thanks so much for the recipe!!
We made the rub from this recipe tonight and paired it with the brine recipe from the food network smoked applewood chicken recipe. It was amazing! So tasty and juicy, and tender!
Made this last night (with quarters, not half chickens) and it turned out amazing.
I have a pellet grill and smoked it for just over 2 hours on 225 degrees, and then cooked it at 375 until done and it turned out absolutely delicious, very juicy and flavorful.
One suggestion is if your cut of chicken allows it, put olive oil and rub between the meat and the skin as well as on the outside.
This recipe was amazing. The flavor of the seasoning was outstanding, and the whole family thoroughly enjoyed the meal. I made on adjustment: I bribed the chicken with the intentions of using an electric smoker. I ended up grilling it with a foil pack on the grill. The brine really met things juicy and tender.
Smoked using apple wood chunks and it was amazing! The rub is excellent.
Indirect on Weber kettle with water soaked apple chips. About 90 minutes but will vary with cooking style.
Excellent recipe, excellent rub.
Amazing as is!!!!