American · Dinner · All year
Smoked Whole Chicken
4.6 community
20m
Prep
150m
Cook
Med
Level
640
kcal
Low hickory smoke, then a hot finish for bite-through skin — the backyard bird that makes rotisserie taste like a rehearsal.
What you need
Ingredients
Servings
4
1
🍗 Whole Chicken ›
whole, 1.8 kg
2 tbsp
🧂 Kosher Salt ›
1 tbsp
🟤 Brown Sugar ›
1 tbsp
🌶️ Smoked Paprika ›
1 tsp
🧄 Garlic Powder ›
1 tsp
🧅 Onion Powder ›
1 tsp
⚫ Whole Black Peppercorns ›
cracked
2 tbsp
🛢️ Vegetable Oil ›
Add all to shopping list
Mise en place
Before you start
20m
Prep
150m
Cook
170m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Whole Chicken — whole, 1.8 kg
Whole Black Peppercorns — cracked
4 steps
Method
1
Dry-brine with the salt overnight, uncovered. Next day, oil the skin and apply the rub everywhere.
Learn the technique ›
2
Smoke at 120°C (hickory or apple) until the breast reads 68°C — about 2 hours for this size.
💡
Rubbery smoked-chicken skin is the classic rookie result. The fix is the next step — don't skip it.
3
Crank the smoker (or transfer to a 220°C oven) for the final 15–20 minutes, to 74°C in the thigh — the hot finish renders and crisps the skin.
4
Rest 15 minutes. Carve and serve with Alabama white sauce from the sauce library — the canonical pairing.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Amber ale or a smoked porter if you're committed to the theme.
On the plate
Serve it with
Sides
·
Alabama white sauce
·
Slaw
·
Cornbread
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
640
kcal
52g
protein
4g
carbs
45g
fat
3g
fiber
520mg
sodium
Asked and answered
FAQ
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
Just for you
My notes
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